I'm going to introduce this blog with a recipe for an old family fave, reinvented with the addition of native herbs. My mum used to make these crumbed chicken drumsticks, and even though I never got the official recipe, I remembered enough of the general idea to come up with this new version!
Approximately 8 large chicken drumsticks (or 10 smaller ones)
1 cup breadcrumbs
1 cup natural yoghurt
1 1/2 teaspoon saltbush flakes
1 1/2 teaspoon mountain pepper flakes
3 teaspoons native thyme
1 teaspoon kutjera
Preheat oven to about 200 degrees. Prepare a tray with baking paper. Pull all the skin off the chicken drumsticks and discard. Set chicken aside.
Combine breadcrumbs and all herbs on a large plate. Feel free to adjust the quantities and types of herbs used according to what you have, and to your taste. Mix well and then spread out across the plate.
Dollop natural yoghurt onto a second large plate. Take each drumstick and coat in the yoghurt before rolling in the herb and breadcrumb mixture. Place chicken pieces on the tray.
Use a cooking spray, such as an olive oil spray, to lightly coat all sides of the chicken. The only tricky bit of this recipe is stopping the crumbs from sticking to the tray when the chicken is cooked! Bake the chicken in the oven for about 50-60 minutes, depending on the thickness of the drumsticks, until cooked through and crispy on the outside. Serve hot or cold, with salad. A bit of Quandong and Chilli Sauce would also be tasty on the side :)
Homemade crumbing is a great way of getting a taste for native herbs and spices. You can use crumbing for your own schnitzels, small pieces of chicken fillet, seafood, steak, etc. I love combining the native herb mix 'Seafood Sprinkle' with breadcrumbs for my calamari rings! If you are a fan of hot and spicy, 'Tanami Fire' would make a great addition to some crumbed steak. You can try out all sorts of herb and breadcrumb combinations, and they are a great way of getting used to the different native herb flavours. Especially in Summer - BBQ season!