Food Advertising by


This is one of those recipes that is full of rewards, it tastes like southern fried chicken but is baked with hardly any oil or fat, it’s a ‘chuck’ in the oven tray bake so doesn’t require you to be slaving away in the kitchen. It uses one baking dish (and a plastic bag), so no stack of dishes waiting for you after your meal and they should be served in a big pile on one plate, no cutlery, no plates just fingers and serviettes. It’a win win for me. I used what I had on hand in my pantry. I never use stock powders – I find them too salty, so I just used sea salt and pepper to season. I had panko breadcrumbs, which are basically Japanese style breadcrumbs – more like flakes than crumbs so they spread out a bit more making for a lighter, crispier coating. They were the perfect Friday ‘movie’ night dinner. Seriously gone in minutes.

Ingrid’s Sesame and Parmesan crunchy drumsticks
Prep time

Cook time

Total time


Serve hot or cold
Recipe type: a modern twist on the Edmond Cookery book recipes
Serves: 4

What you need
  • 8 chicken drumsticks
  • 2 tablespoons Champion plain flour
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon chicken stock powder
  • ¼ teaspoon mixed herbs
  • 2 tablespoons toasted breadcrumbs
  • 2 teaspoons sesame seeds
  • oil

How to make
  1. Remove skin from chicken
  2. Moisten chicken slightly with water
  3. Combine flour, Parmesan cheese, stock powder, herbs, breadcrumbs and sesame seeds
  4. Put this mixture into a plastic bag
  5. Add 2 drumsticks to bag and shake to coat
  6. Repeat with remaining chicken, coating only 2 at a time
  7. Place drumsticks in a lightly oiled baking dish
  8. Allow to stand for 15 minutes
  9. Cook at 200°C for 20 minutes or until juices run clear when tested

Notes + adaptations

I didn’t use stock powder, as I find it too salty – instead I seasoned with sea salt and pepper
I didn’t have any dried herbs on hand, so they didn’t go in. No one noticed!
I used panko breadcrumbs as they are lighter and crispier.


No Comments


Leave a Reply