Crisp Breaded Chicken Drumsticks

This recipe is taken from the 1994 Milk Calendar. This is the Crisp Breaded Chicken Drumsticks recipe.

  • Prep: 15 min
  • Cooking: 45 min - 50 min
Yields 6 servings
crisp breaded chicken drumsticks

Ingredients

  • 3 tbsp (45 mL) butter
  • 3 tbsp (45 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Milk
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1/4 tsp (1 mL) hot pepper sauce
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1 cup (250 mL) cornflake crumbs
  • 1 cup (250 mL) dry bread crumbs
  • 2 tbsp (30 mL) chopped fresh parsley
  • 12 chicken drumsticks
  • 1 tbsp (15 mL) vegetable oil

Preparation

Melt butter in a medium saucepan. Add flour. Cook for a few min but do not brown. Whisk in milk. Bring to a boil. Reduce heat. Cook gently 2 min. Beat in mustard, Worcestershire sauce, hot pepper sauce, salt and pepper. Cool.

Combine cornflake crumbs, bread crumbs and parsley in a flat dish. Pat chicken dry. Roll in seasoned sauce. Coat chicken pieces with crumbs. Line in baking sheet with foil. Brush with oil. Arrange chicken drumsticks in a single layer.

Bake in a preheated 350 °F (180 °C) oven for 45 min or until juices run clear.

Tips

This recipe is delicious prepared with the chicken skin on or off.

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Nutrition

Nutritional Information

per serving
Energy: 314 Calories
Protein: 25 g
Carbohydrate: 12 g
Fat: 18 g
Fibre: 0.4 g
Sodium: 463 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 7 % / 76 mg
Niacin: 51 %
Zinc: 36 %
Riboflavin: 24 %
Vitamin B6: 21 %