This is a fantastic recipe that grown ups and kids will love the same. It really is packed with flavour, nutty, herby and crunchy, you and your family are going to love it, so make sure you try it.
I have neer made this and had a child say they do not like it! In fact, every time they go for seconds, thirds and can’t stop. It is guaranteed 🙂
enjoy
1⁄2 cup buttermilk
3 tbsp Dijon Mustard
8 chicken drumsticks
2 cups panko bread crumbs
1⁄2 cup chopped walnuts
1/3 cup grated parmesan cheese
1 tbsp chopped fresh rosemary
Salt & black pepper to taste
1⁄4 cup olive oil
Fresh rosemary extra for garnish
Leafy green salad
Roasted garlic
Lemon wedges for serving
Preheat oven to 220C.
In a shallow dish, combine the buttermilk and mustard and stir well together.
Add the chicken breasts to the buttermilk mixture and make sure to coat all over.
Combine the breadcrumbs and chopped nuts, grated parmesan, rosemary and seasoning and mix well together.
Remove the chicken from the buttermilk mixture and dip into the breadcrumb mixture and coat all over.
Arrange a wire rack over a baking dish and lay the chickens on the wire rack then spray with olive oil.
Bake in the preheated oven for 20 minutes or until the chicken is done.
Serve immediately with a leafy green salad and some lemon wedges on the side.
