Rogue Baked Crumbed Chicken Pieces

Whole chickens are for roasting and breast meat is too dry for anything but stir-fries and sandwiches, but what about my favourite part of the chicken’s anatomy: those juicy, dark-meat drumsticks and thighs? I think they are quite tasty crumbed and baked or deep-fried. Here is my first attempt at crumbing and baking. (The stuff on the sides is potato wedges drizzled in olive oil and rosemary.) 

What you need
8 chicken drumsticks and/or thighs
1 egg
A little milk
1 cup of flour
Chicken spice
Salt
Vegetable or olive oil

What you do
Pre-heat the oven to 220 Celsius.
Break the egg into a bowl and add a dash of milk and enough salt for eight pieces of chicken.
Beat the egg mixture until it thinks you’re about to make scrambled eggs with it.
Spread the flour on a large plate or chopping board and mix the chicken spice (or whatever spice you fancy) into it.

Take a roasting tray and smear the bottom lightly with the oil.
Take the chicken pieces one-by-one, wet them thoroughly in the egg mixture, and then roll them in the flour mixture until they are completely coated. Dab or sprinkle some flour onto the bald patches where needed.
Put the chicken pieces into the roasting tray and pop them in the oven for 40 minutes, turning the pieces at half-time.

This goes quite well with potato wedges (or maybe some sort of hard vegetable) in the same roasting tray.