These sesame chicken drumsticks can be eaten as a starter on a bed of dressed leaves. Eaten cold, they make a tasty picnic basket treat and are also great served hot as part of a buffet. Try them with hand-cooked chips or sweet potato fries on a Saturday night for a quick and easy dinner.
- 12 chicken drumsticks - skin removed
- 50g gluten and wheat free plain flour (I use Doves Farm)
- 1tsp mild curry powder
- 1tsp garlic granules
- Salt and freshly ground black pepper
- 2 free range eggs
- 150g sesame seeds
Preheat the oven to 180°C, 160° fan, gas mark 4.
Lightly cover a baking sheet with a little olive oil.
Mix together the flour, salt, pepper, garlic granules and curry powder and put on a plate. Whisk the eggs in a separate bowl. Pout the sesame seeds onto another plate.
Dust each drumstick first in the flour mixture, then dip it in the egg and then roll them in the sesame seeds.
Place on the baking sheet and cook in the pre-heated oven for 25-30 minutes. Halfway through cooking, rotate the drumsticks to ensure an even cook.