Herbed Chicken Drumsticks
3-4 chicken drumsticks,
1/2 tsp dried rosemary,
1/2 tsp dried thyme,
1/2 tsp dried marjoram or oregano,
Salt and pepper to taste,
1 tbsp plain flour or any other flour,
1 egg, beaten,
1/2 cup dried breadcrumbs,
Butter or vegetable oil for frying.
Marinate the chicken with salt and pepper for 1/2 an hour, if you like.
In a shallow bowl combine breadcrumbs, herbs, salt and pepper (add less when you marinate the chicken with salt and pepper). Place the flour in a plate. Add a pinch of salt and few drops of oil to the beaten egg. Add butter/oil in a heavy bottom frying-pan on medium flame.
Now roll each drumstick in flour and shake well to dust away the extra flour. Then dip each drumstick into the egg and then into the breadcrumbs. Coat it properly with the crumbs and then place into the pan. Fry the drumsticks on low-medium flame for 15-20 minutes or till the chicken has cooked* and has turned brown from all the sides. Drain and place on absorbent paper towel. Serve hot with assorted vegetables or rice.
* To check is the chicken is cooked, prick a fork into the chicken and feel if it is tender or hard. Another best check would be to taste a piece 🙂