- 4 chicken drumsticks
- 4 chicken thighs
- 1 egg, beaten
- Salt and freshly ground black pepper to taste
- 150 ml sunflower oil
- 100 g dried bread crumbs
Preheat oven to 180 °C. Put chicken in a large mixing bowl. Pour egg over chicken and make sure every piece is covered in it. Season with salt and black pepper. Pour sunflower oil in an oven dish large enough to accommodate the chicken pieces side by side. Put bread crumbs in a plastic bag. Place the chicken pieces in the bag one by one and shake until chicken is covered in crumbs. Place chicken in oven dish. Roast for about 30 minutes and turn chicken over. Roast for another 30 minutes. Make sure the chicken is nicely golden brown and crisp. Serve with potato wedges.
To drink: Mooiplaas Chenin Blanc