½ cup wholemeal flour
2 Tbsp curry powder
¼ cup reduced-fat milk
8 chicken drumsticks, skin removed
Heat oven to 200°C. Mix together the flour and curry powder 3. Beat together the egg and milk. Coat the chicken in the flour mixture 5. Dip the chicken in the egg mixture. Coat the chicken again in the flour mixture. Place the chicken on a plate or tray and cover, refrigerate for about 30 minutes. The flour coating on the chicken should look mostly wet rather than dry and floury similar to how it looked after the first coating. Place drumsticks on a baking tray and bake for approximately 45 minutes or until the chicken is thoroughly cooked. Serve with coleslaw and mashed potatoes, or oven-baked potato wedges.