Portion size: 1 thigh and 1 drumstick
- 50 ml sunflower or canola oil
- 4 chicken thighs and 4 drumsticks (one 800 g tray)
- 1 large egg, beaten
- 3 ml salt
- Freshly ground black pepper to taste
- 100 g Corn Flakes, roughly crushed
Preheat oven to 180 ºC. Line an oven pan in which the chicken pieces will fit in one layer with foil, shiny side up. Pour in the oil and tip the pan about so that it spreads evenly. Put chicken pieces in a shallow dish and cover with egg. Season with salt and black pepper. Drain chicken pieces and cover with Corn Flake crumbs. Press the crumbs onto the chicken. Arrange chicken in prepared pan. Oven-roast for 30 minutes, turn over carefully and oven-roast for another 30 minutes until crisp and golden brown. Serve with boiled new potatoes or oven-baked potato wedges and a green salad.