Pretzel-crumbed chicken drumsticks
with apricot-mustard mayo and salad

pretzel-crumbed drumsticks
Prep time
Cook time

Who said pretzels are only good for snacking? Use them to coat chicken drumsticks. Delicious!


  • 8 drumsticks, skinned
  • 280g pretzel pieces
  • 1 tsp ground cumin
  • 2 eggs, lightly beaten
  • Nonstick cooking spray
  • 1/2 a bag of pre-cut potato wedges


  • 1/4 cup apricot jam
  • 1/8 cup grainy mustard
  • 1/3 cup mayonnaise


  • 2 gem lettuces, cut in halves
  • 1 avocado
  • 1/4 cucumber, cut into ribbons
  • Caesar dressing
  • Thyme, for garnish


  • Preheat oven to 200°C.
  • Put the pretzels in a resealable plastic bag and crush them using a rolling pin. Add the cumin and shake to mix.
  • Pour the beaten eggs into a shallow dish. Dip the drumsticks, one at a time, into the eggs. Let the excess drip off, add the drumsticks to the bag with the crushed pretzels and shake gently to coat.
  • Coat a roasting rack with nonstick cooking spray and place over a foil-lined baking pan. Put the chicken onto the roasting rack and bake for 40 to 50 minutes, until golden brown and juices run clear.
  • Cook the wedges according to the packaging instructions. Mix the apricot jam, mustard and mayonnaise together in a small bowl. Put the lettuce, avocado, and cucumber onto a platter and drizzle over the Caesar dressing.
  • Serve the chicken, garnished with thyme, with the wedges, mayonnaise and salad.