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Chicken And Chipolata Drumsticks

Ingredients
  Pork chipolata sausages 8
  Chicken drumsticks 8 , boned
  Flour 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Ground black pepper To Taste
  Egg 1 , beaten
  Milk 15 Milliliter (1 Tablespoon)
  Fresh white breadcrumbs 2 Ounce (50 Grams)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
Directions

GETTING READY
1. Preheat the oven to (190°C/375°F or Gas Mark 5)

MAKING
2. Inside each drumstick put one sausage and reshape.
3. Roll the stuffed drumsticks in flour seasoned with salt and pepper.
4. In a bowl beat the egg and milk together and dip the drumsticks into the mixture, one at a time.
5. Coat in the breadcrumbs.
6. Repeat with more egg and breadcrumbs until the drumsticks are thoroughly coated.
7. In a deep fry pan heat oil and fry for 20 minutes until golden brown on all sides, turning frequently.
8. Drain on paper towels.

FINALIZING
9. If you wish to freeze the dish, do so at this stage. Cool quickly. Open (flash) freeze until firm, then pack in a rigid container, separating each layer with foil. Seal, label and return to the freezer.

SERVING
10. To serve the frozen dish, thaw at room temperature for 4 hours, then reheat in the preheated moderately hot oven for 30 minutes until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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