Chicken drumsticks are a children’s and adults favourite alike being really simple to prepare and cook especially in the oven. But what is the best way to bake chicken drumsticks and what is the best recipe to bring out the full flavour of the leg meat? I think we all know about KFC chicken and the crispy seasoned flour which is deep fried in hot oil giving wonderful results. I also know that many people have tried and failed to understand exactly what is the secret ingredients of KFC chicken but as far as I know this still remains a closely guarded corporate secret and rightly so.

But what other seasonings can we use to flavour our baked chicken legs? one of my favourite (and my kids!) is using crushed cornflakes as the basis of what would normally be breadcrumbs. This gives a much lighter texture to the chicken and remains crunchy and flavoursome after cooking. This is also a great chicken drumstick recipe which you can get the kids involved. But do not be fooled, just because its great for the children doesn’t mean us adults will not enjoy it, give it a try and you will see what I am talking about, scrumptious!

Baked Chicken Drumsticks

Baked Chicken Legs Recipe (coats around 8 chicken legs or quarters)

8 x Chicken legs or quarters with the skin removed (really do ensure you remove the skin, you will get a watery effect under the skin itself if you do not remove it first)

3 x Cups of ground up cornflakes (you can also use Weetabix!)

2 x Teaspoons of Cayenne pepper

2 x Teaspoons of mild Curry powder

1 x Teaspoon of garlic powder

1 x Teaspoon of salt

1/2 Cup of plain flour

1/2 pint of milk

2 x Eggs beaten

Method

1. Pre heat oven to 200 degrees and remove skins from chicken legs

2. Place flour and salt in a clean bowl

3. Place beaten eggs and milk into another bowl

4. Crush cornflakes to breadcrumb size in a clear, clean, plastic bag and add the spices shaking to mix thoroughly

5. Coat chicken in the flour shaking off any excess and dip into the milk/egg mixture and carefully place into the bag. Repeat for four chicken legs and then gently shake to coat evenly.

6. Repeat the above for the remaining 4 chicken drumsticks.

7. Place the coated chicken drumsticks on a baking tray and give a spray of oil.

8. Bake in the oven for around 40-45 minutes until golden and cooked through.

A really tasty and crunchy chicken leg coating which is great fun to make. Enjoy your cooking!

Utilising your left over chicken pieces perhaps from a whole chicken is a great way of using up left over food. If you are looking for easy chicken and bacon quiche recipe then the below tried and trusted quiche is quick and really easy to pull together and tastes amazing.

This easy quiche receipe can be either cooked ahead and eaten cold or cooked ready from the oven to eat with a lovely green salad and roasted vegetables.

I tend to use a pre purchased pastry case (savoury) for the this recipe although you can of course bake your own pastry case ready to receive the filling.

Easy Chicken and Bacon Quiche

Easy Chicken and Bacon Quiche Recipe Ingredients

1 x medium onion chopped

25g butter

2 x large eggs + 1 additional yolk

10 fl oz double cream (you can also use single if your watching the calories)

200g for cooked left over chicken pieces diced (you can use as much or as little chicken as you like just make sure it will fit into your pastry case)

4-6 rashers of smoked streaky bacon

1-2 Tomatoes sliced

Freshly grated nutmeg

Method

1. Heat the butter over a medium heat and soften the onion for around 5 minutes until soft and translucent.

2. Stir in the cooked chicken and cook gently (uncovered) for about 1o minutes.

3. Transfer the mixture to your pastry case and arrange evenly throughout the base.

4. Grill your rashers of bacon and once cooled break up into the mixture.

5. Beat your eggs in a bowl and add the cream. Season with salt and pepper and a small grating of nutmeg (or a pinch of dried)

6. Pour the eggy mixture into the pastry case and place the sliced tomatoes on the top.

7. Place on a baking tray into a pre heated medium oven (180 degrees) and cook for 35-40 minutes.

Once the centre is set and golden brown you are done.