crunchy baked chicken drumlets
12 chicken drumlets (remove skin)
¼ cup (40 g) wholemeal plain flour
1 ½ cups (120 g) wholemeal
rice bran oil for brushing
steamed broccoli and cauliflower for serving
Preheat oven to 180°C (350°F) fan-forced.
Place flour, eggs and breadcrumbs in separate bowls. To prepare wholemeal breadcrumbs, freeze left-over bread. Once frozen, allow the bread to thaw for 5 minutes, and then place it in a food processor until crumbs form. Dip each drumlet into the flour, then into the whisked eggs and cover with breadcrumbs.
Brush each drumlet with some oil and place in dish.
Cook for 50 minutes, turning the drumlets over half way.
Serve with steamed broccoli and cauliflower.
Serves 3 to 4.