Peanut Drumsticks

Peanut Drumsticks

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To skin the drumsticks, cut through the skin lengthways with a sharp knife or scissors, then pull the skin away with a sharp tug.
Servings: 4
Calories: 716


  • 8 chicken drumsticks skinned
  • 3 oz smooth peanut butter
  • 1 egg beaten
  • 3 floz milk
  • salt and freshly ground black pepper
  • 7 oz plain potato crisps
  • 2 oz plain flour
  • vegetable oil for greasing


  • Heat the oven to 190°C (375°F) Gas 5. Brush a baking sheet with oil.
  • Put the peanut butter into a bowl and beat in the egg with a wooden spoon. Gradually beat in the milk, then season to taste with salt and pepper. Pour the mixture into a shallow bowl.
  • Put the potato crisps into a polythene bag and crush with a rolling pin. Spread out on a flat plate.
  • Spread the flour out on a separate plate.
  • Coat each chicken drumstick in flour, then in the peanut mixture
  • followed by the crushed crisps. Make sure that each layer is evenly covered.
  • Place the coated drumsticks on the prepared baking sheet and bake in the oven for 45-50 minutes, or until crisp and lightly browned. Serve hot or cold.
Calories: 716 kcal
Carbohydrates: 41 g
Protein: 39 g
Fat: 45g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 182 mg
Sodium: 519 mg
Potassium: 1350 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 165 IU
Vitamin C: 9 mg
Calcium: 70 mg
Iron: 3 mg
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