CRISPY CHICKEN DRUMSTICKS WITH KALE AND RED CABBAGE SALAD
4-6
Portions
25 min
Prepping
30 min
Cooking
Recipe
Easy
Ingredients
Crispy chicken drumsticks
- 2 cups (500 ml) breadcrumbs
- 1/4 cup (60 ml) white sesame seeds
- 1/4 cup (60 ml) chopped fresh parsley
- 4 eggs
- 1/2 cup (125 ml) flour
- Salt and pepper
- Oil, for frying
Kale and red cabbage salad
- 4 cups (1 l) kale trimmed and cut into small bunches
- 1 cup (250 ml) chopped red cabbage
- 1 small red onion, finely chopped
- Salt and pepper
French dressing
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) maple syrup
- 1 tbsp (15 ml) Dijon mustard
- Juice and zest of 1 lemon
- Salt and pepper
Directions
Click the steps to erase them.
- Preheat the oven to 350 °F (180 °C).
- Generously season the chicken drumsticks with salt and pepper. In a large bowl, combine the breadcrumbs, sesame seed and parsley. In another bowl, beat the eggs. Then, pour the flour into a third bowl.
- Coat the drumsticks with flour, then soak in the beaten eggs and coat with the breadcrumbs mixture.
- In a large saucepan or deep fryer, heat the oil and fry the drumsticks until they are golden coloured on all sides. Place on a baking sheet and continue cooking in the oven for about 25 minutes or until the drumsticks are cooked.
- In a bowl, mix all the ingredients together for the salad and season.
- Mix dressing ingredients together and pour over the salad. Stir to combine and adjust the seasoning.
- Serve the crispy chicken drumsticks with the salad.