Easy Crumbed Drumsticks

Click tick as you complete steps

INGREDIENTS

1 tray fresh, skinless chicken drumsticks

1 litre leftover biryani sourmilk

1 ½ cups corn flake crumbs

1 teaspoon salt

1 teaspoon red chillies

1 teaspoon cayenne pepper

½ teaspoon dried origanum

1 teaspoon onion powder

1 teaspoon white pepper

METHOD

Marinate drumsticks in sourmilk for at least an hour, preferably overnight.

Mix together the cornflake crumbs and spices.

Remove drumsticks one by one from marinade, shaking off excess. Roll in cornflake crumb mixture and place on a baking tray lined with foil.

Place a pat of butter on the top of each drumstick. Cover with foil and bake at 200 degrees for about 30 minutes, then remove foil and bake for another 10-15 minutes, until chicken is done all the way through and cornflake crumb is crispy.

INFO / TIPS

If you don't have any leftover biryani sourmilk, you can make some by liquidising 1 litre of sourmilk, 1 3/4 teaspoons fine cumin, 1 teaspoon salt, 1 teaspoon chopped green chillies, 1 teaspoon garlic, and half a bunch of coriander.

BACK TO RECIPE

Converters

Easy quantity conversions

Type in a quantity on any side to get opposing value

lb / pounds	=	kg

oz / ounce	=	grams

Cups to Grams

Butter

Cups	Grams
1/4 cup of Butter	57 grams
1/3 cup of Butter	76 grams
1/2 cup of Butter	113 grams
1 cup of Butter	227 grams

Dry Goods

Cups	Grams	Ounces
1/8 c (2 tbsp)	16 g	.563 oz
1/4 cup	32 g	1.13 oz
1/3 cup	43 g	1.5 oz
1/2 cup	64 g	2.25 oz
2/3 cup	85 g	3 oz
3/4 cup	96 g	3.38 oz
1 cup	128 g	4.5 oz

Flour

Cups	Grams
1/8 c (2 tbsp)	16 g
1/4 cup	32 g
1/3 cup	43 g
1/2 cup	64 g
2/3 cup	85 g
3/4 cup	96 g
1 cup	128 g

Sugar (Granulated)

Cups	Grams
2 tbsp	25 g
1/4 cup	50 g
1/3 cup	67 g
1/2 cup	100 g
2/3 cup	134 g
3/4 cup	150 g
1 cup	201 g

Honey,Molasses & Syrup

Cups	Grams
2 tbsp	43 g
1/4 cup	85 g
1/3 cup	113 g
1/2 cup	170 g
2/3 cup	227 g
3/4 cup	255 g
1 cup	340 g