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How to make the best-ever spicy oven-baked chicken drumsticks

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Treat yourself to these tasty oven-baked chicken drumsticks. Covered in a mouth-watering spice rub, the drumsticks are packed with flavour. Take a batch on your next picnic or share with friends at your next get-together. They are great on their own and even better with the crunchy slaw.
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SPICY OVEN-BAKED CHICKEN WITH SLAW
Serves 6 Prep 20 mins (+ 2 hours resting time) Cooking 45 mins
12 Coles RSPCA Approved Chicken Drumsticks
1 1⁄2 cups (375ml) buttermilk
1 1⁄2 cups (225g) plain flour
1⁄4 cup (35g) sesame seeds
2 tbs ground paprika
1 tbs ground cumin
1 tbs ground coriander
1 tbs oregano leaves
2 tsp ground fennel
1 tsp celery salt
1 tsp finely ground white pepper Olive oil spray
Apple & radish slaw
2 Granny Smith apples, cut into matchsticks
1 bunch radish, cut into matchsticks
1 carrot, peeled, cut into matchsticks
1 baby savoy cabbage, finely shredded
1 small fennel, shaved
1⁄4 cup (75g) mayonnaise
1 tbs Dijon mustard
1⁄4 cup finely shredded mint
1. Place the chicken in a shallow glass or ceramic dish. Pour over buttermilk. Turn to coat. Cover with plastic wrap and place in the fridge for 2 hours to rest.
2. Preheat oven to 200°C. Line 2 baking trays with baking paper. Combine the flour, sesame seeds, paprika, cumin, coriander, oregano, fennel, celery salt and pepper in a large bowl. Drain 1 piece of chicken from the buttermilk, then place in
the flour mixture. Turn to coat. Place on a lined tray. Repeat with remaining chicken and flour mixture.
3. Spray chicken with oil. Bake, turning occasionally and swapping trays halfway through cooking, for 40-45 mins or until golden brown and cooked through.
4. To make the apple & radish slaw, combine the apple, radish, carrot, cabbage, fennel, mayonnaise and mustard in a bowl. Add the mint and toss to combine. Season.
5. Place the chicken in a serving dish. Serve with the slaw.
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