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
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
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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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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 % |
