Herbed chicken drumsticks
Makes: 8
![Herbed chicken drumsticks](/uploads/media/720x770/02/4022-herbed-chicken-drumsticks-560.jpg?v=1-0)
/ Photograph by Con Poulos
Herbed chicken drumsticks
Recipe by Xanthe Clay
Makes: 8
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Nutritional information (per serving)
Calories
164Kcal
Fat
7gr
Saturates
2gr
Carbs
10gr
Sugars
0gr
Salt
0.5gr
![Xanthe Clay](/uploads/media/100x100/07/77-XAnthe_clay_240x240.jpg?v=1-0)
Xanthe Clay
Trained chef Xanthe is an established food writer and the author of three cook books. Her book The Contented Cook (Kyle Cathie, £19.99) is full of simple, fuss-free recipes.
See more of Xanthe Clay’s recipes
![Xanthe Clay](/uploads/media/100x100/07/77-XAnthe_clay_240x240.jpg?v=1-0)
Xanthe Clay
Trained chef Xanthe is an established food writer and the author of three cook books. Her book The Contented Cook (Kyle Cathie, £19.99) is full of simple, fuss-free recipes.
See more of Xanthe Clay’s recipes
Ingredients
- 4 tbsp freshly grated parmesan
- 4 tbsp ready-made breadcrumbs (I use Bart Crispy Crumbs)
- 4 tbsp chopped parsley, or a lovely mixture of parsley, chives and dill
- 8 chicken drumsticks
- 1 large egg, beaten with 1 tbsp water
Step by step
Get ahead
Make the day before; chill
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix the parmesan, breadcrumbs and herbs together. Dip the chicken drumsticks in the egg and roll in the breadcrumb mixture, then lay on a baking sheet lined with nonstick baking
-
Bake for 30-35 minutes until golden and cooked through. Cool.