Name: Peanut and coriander crumbed drumettes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 egg; 1 tablespoon dark soy sauce; 1/2 cup (70 grams) finely chopped roasted peanuts; 1/2 cup (50 grams) packaged breadcrumbs; 1/4 cup finely chopped fresh coriander; 20 chicken drumettes

Ingredients

1 egg

1 tablespoon dark soy sauce

1/2 cup (70 grams) finely chopped roasted peanuts

1/2 cup (50 grams) packaged breadcrumbs

1/4 cup finely chopped fresh coriander

20 chicken drumettes

Method

1.Preheat oven to 220°C/200°C fan-forced.

2.In a small shallow bow, whisk egg and sauce. In a another small shallow bowl, combine nuts, breadcrumbs and coriander. Dip chicken in egg mixture, then in crumb mixture to coat.

3.Place chicken on oiled wire rack over large baking dish. Roast, uncovered, about 25 minutes or until cooked through.

4.Serve chicken with mixed salad leaves and sweet chilli sauce, if you like.

Use granulated or crushed peanuts to save time.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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