Ingredients
- 2.5lb-1kg chicken drumsticks
- 2 tablespoons Dijon mustard
- ½ teaspoon salt
- 2 teaspoons Worcestershire sauce
- 4.9oz-140g panko breadcrumbs
- Black pepper
- 1 tablespoons dried parsley
- 2 tablespoons onion granules
- 1 teaspoon dried sage
- 2 chicken dried crumbling stock cubes
- 1.4oz-40g mayonnaise (full fat)
Method
- Pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven.
- In a small mixing bowl, mix together all the wet ingredients. Set to one side
- In a separate medium size mixing bowl, mix all the dry ingredients (not the drumsticks) set to one side
- Using a pastry brush, brush a thin even layer of the wet mix over a chicken drumstick so it is completely covered. Next, pop it into the breadcrumb mix and pat it all over with breadcrumbs. Give it a gentle shake over the bowl and place onto the roasting tin. Repeat this process until all the drumsticks have been coated
- Pop into the oven and roast for 30-35 minutes. There is no need to turn the drumsticks when cooking on a Vulcan Roaster
- Remove from the oven, ensure the meat is thoroughly cooked and not pink and serve
