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Krispy Fun Chicken!

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6 Chicken drumsticks
50g Cornflakes Crushed
4 tbsp Plain flour
1 tsp Paprika
1/2 tsp Mustard powder
2 Eggs
1 tbsp Milk
2 (large) Sweet potatoes
4-6 cobbettes Corn on the cob
2 tbsp Olive oil

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Krispy Fun Chicken!

  • Serves 4
  • Easy


It’s amazing what a crispy coating can do! My son (No.1 fussy eater) tried this and I could hardly believe the stream of words that came out of his mouth as he tucked in. It was almost comical!

“This is the best chicken ever!”

“Mmmm…This chicken is just so well cooked”

“I can hardly believe how crispy the skin is!”

Praise indeed!

Maybe not the lowest calorie meal but it is definitely healthier than the additives and salt content of some take away  and pre-packaged fried chicken dishes. I served this with sweet potato wedges and corn on the cob which made the whole meal cutlery-less which is great for little ones and big kids who will take any excuse to avoid using cutlery. Have some napkins on hand!



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Prepare the chicken

In a large freezer bag, place the paprika, mustard, 3 tbsp plain flour and crushed cornflakes. Shake well to combine.

In another dish, beat the eggs with the milk.

Firstly, dust the chicken drumsticks in 1 tbsp flour. Dip them in the egg mixture and then, 2 by 2, place in the freezer bag with the cornflake-crust and allow to coat well. Place the coated chicken on a baking sheet with 1 tbsp olive oil. Place in the oven at 200deg C for 40-50 minutes, turning and basting a few times during the cooking process.


Prepare the sweet potato wedges

Peel the sweet potatoes and cut into wedge-shaped chunks. Place on a baking tray and coat the potato wedges in 1 tbsp olive oil. Bake in the oven at 200degC for 40 minutes


Once the potatoes and chicken are cooked (the chicken coating should be golden brown), remove from the oven. Place the chicken on some kitchen towel to absorb some of the oil and allow to stand for 5 minutes.

Serve with the potato wedges and corn on the cob.

Alison Lyles

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