This is 5 Cows take on crumb fried chicken — tastes just as good but these little drumbs are much lower in fat than traditional fried chicken and that is important for healthy bodies.

Serve them with baked potatoes and 5 Cows Coleslaw for an easy summer or winter dinner. They are also nice cold to take for a picnic or have as leftovers for lunch the following day.

You will need:

• 2 chicken drumsticks per person — maybe 3 each for big guys
• 1 tsp sweet fruit chutney per drumstick
• dried breadcrumbs

Method:

Preheat the oven to about 170° C / 325° F. You may need to up this a bit if you have a slow oven.

Take the skin off the drumsticks and lay them large side up in a ribbed roasting dish or on a rack inside the roaster. This will prevent them from cooking in their own fat.

If you prefer you can leave the skin on but this is additional fat that you really do not need as the drums stay tender and moist because of the chutney and crumbs.

Dollop a teaspoon of the chutney on top of each drumstick making sure you do not contaminate the left over chutney in the jar by touching the spoon onto the chicken as you dollop.

Spread the chutney over the meaty part of the drumstick with a pastry brush or the back of the spoon.

Sprinkle the dried breadcrumbs over the drumstick —you will need about 1 teaspoon per drum.

Bake for about 45 minutes depending on the size of the chicken, maybe a little more if they are on the large size.

Of course if you have the time you can cover the whole of the drums with chutney and totally cover them with crumbs but I find this too fiddly when I am in a hurry.