Serves 4


  • 100g white breadcrumbs
  • 2 tbsp chopped fresh thyme
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 8 free-range chicken drumsticks and/or thighs
  • 4 tbsp plain seasoned flour
  • 2 medium eggs, beaten
  • 3 tbsp rapeseed oil


  1. Preheat the oven to 200C/gas mark 6.
  2. In a flat dish, mix together the breadcrumbs, herbs, spices and seasoning.
  3. Coat the chicken portions in the seasoned flour, then dip in the beaten egg, coat thoroughly with the breadcrumb mixture and place on a baking sheet.
  4. Drizzle with the oil and bake in the oven for 35-40 minutes, turning once, until the crumb is crisp and the chicken cooked thoroughly.
  5. Serve with buttered corn cobs and coleslaw.

Recipe by Silvana Franco. Photo by Emil Bendixen