Chicken in a crispy coat

Name: Chicken in a crispy coat
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 7-10 Tbsp - 12 chicken drumsticks (approx. 1 kg); 7-10 Tbsp - 4 tablespoons of oil; 7-10 Tbsp - Sweet peppers; 7-10 Tbsp - grated rind of; 1 Organic Lemon; 7-10 Tbsp - Salt; 7-10 Tbsp - Pepper; 7-10 Tbsp - 50 g peanut blips; 7-10 Tbsp - 50 g breadcrumbs; - baking paper; 7-10 Tbsp -•; 7-10 Tbsp - Kitchen yarn

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

7-10 Tbsp - 12 chicken drumsticks (approx. 1 kg)
7-10 Tbsp - 4 tablespoons of oil
7-10 Tbsp - Sweet peppers
7-10 Tbsp - grated rind of
1 Organic Lemon
7-10 Tbsp - Salt
7-10 Tbsp - Pepper
7-10 Tbsp - 50 g peanut blips
7-10 Tbsp - 50 g breadcrumbs
- baking paper
7-10 Tbsp -•
7-10 Tbsp - Kitchen yarn

Directions

1
Wash the legs and pat dry. Mix oil, 1 tablespoon paprika powder, lemon peel, 2 teaspoons salt and a little pepper. Mix clubs and seasoning oil. Crumble the peanut flips finely and mix with breadcrumbs, sprinkle on top.
2
Mix everything well until the legs are evenly breaded.
3
Place the legs on a greased pan lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 50-60 minutes.
4
Let the chicken legs cool down a little. Cut parchment paper into small squares, place around the thin end of the legs and tie them up.