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Chicken 'drumsticks'

These chicken 'drumsticks' are an attempt to meet The Noble Knight's request for chicken drumsticks that they serve at school that he is now no longer allowed to eat.  When I questioned him about them he explained that they are flat and just look like chicken drumsticks.  I drew the line at cutting the chicken breasts to look like drumsticks, which was met with great protest until they sat down and tried a bit and then there was silence. This makes so many 'drumsticks' that I froze half ready for a ready meal when I need a quick fix.  
  • 4 organic/ free range chicken breasts
  • a strong arm
  • several tbsp plain flour, more if needed, seasoned
  • 2 eggs, whisked
  • several handfuls homemade breadcrumbs, more if needed
  1. Slice the breasts into 2 or 3 pieces lengthwise, detaching the flappy bit at the back if necessary.  This will leave you with plenty of 'drumsticks'.
  2. With a strong arm, use the end of a rolling pin or potato masher to beat the chicken pieces flat-ish.  If you really need to, you could cut them out into shapes e.g. drumsticks or circles (but make sure you don't throw out the trimmings but use them for something else e.g. scraps of chicken pasta sauce or in a stir fry or in chicken noodles soup).
  3. One by one coat the chicken pieces with the flour, then dip into the eggs and finally coat with the breadcrumbs. 
  4. Set aside, and when ready, fry in olive oil until the chicken is tender but cooked through. 
  5. Serve with tomato ketchup, mustard or condiment of your choice.