Return to listing

Crunchy Pistachio-coated Drumsticks

This is perfect picnic food for both children and adults, but remember to start these off at least 8 hours ahead.


This recipe is taken from The Delia Collection: Chicken. It has also appeared in Sainsbury’s Magazine (Guide to Poultry and Game Cookery)


First of all lay the drumsticks in a dish, mix 1½ tablespoons of the oil and the lemon juice together and pour this over the chicken. Then leave the drumsticks to marinate overnight, or for at least 8 hours, turning them over once or twice during this period.

To make the coating, mix the flour, curry powder and seasoning together in a shallow dish. When you are ready to cook, toss the drumsticks in the flour mixture – a few at a time – until well coated on all sides.

Tap off the surplus flour, then lay them on a plate, reserving the unused flour for later.

Now pre-heat the oven to gas mark 7, 425°F (220°C).

Place the nuts, coriander leaves, 1½ tablespoons of the reserved flour and the cayenne pepper in a food processor and blend until you have a mixture chopped minutely small, then transfer this to a plate.

After that, beat the egg and milk together in a bowl. Then take each drumstick and dip it once more in the remaining seasoned flour, then into the egg mixture, and finally into the pistachio mixture.

Return the coated drumsticks to their plate and keep cool until needed. To cook, place the baking tin containing the remaining 1½ tablespoons of oil in the oven to pre-heat, then add the drumsticks to the hot oil (making sure they don't touch each other), baste well and bake on a high shelf for 15 minutes. Then pour off the oil and give them 5 more minutes to get really crisp.

Drain on kitchen paper and serve.


Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to

Related recipes

Barbecued Chicken with an Apricot Glaze Serves 6

Barbecued Chicken with an Apricot Glaze

This is a sauce that's suitable for all meats but particularly chicken drumsticks. One important point is that drumsticks need pre-baking in a pre-heated oven for 15 minutes just before glazing and barbecuing.

Herb-coated Chicken with Three Mustards Serves 4

Herb-coated Chicken with Three Mustards

Forget breaded drumsticks: these tasty thighs, coated with mustard then covered in herby breadcrumbs can be eaten hot or cold and will become a favourite with all the family.




Popular topic
Latest post
Ask Lindsey... For Jane Coombes
25 Mar 2015 23:08
Coffee Break Pork chops
26 Mar 2015 15:54
Food and travel Italy
02 Jan 2015 21:21
Can Anyone Help? For sale at QVC
25 Mar 2015 14:53
Books Virtual Bookshelf
01 Mar 2015 15:04
Equipment Kitchen Aide
23 Mar 2015 16:26
Gardening Gardening 2015
19 Mar 2015 08:46
CMS solutions by