Tweed Real Food
Preheat oven to 220°c
Beat egg in a shallow bowl.
In a seperate dish, mix polenta, sesame seeds, cheese and Louisiana BBQ Rub. Dip chicken into egg, then press crumb mix onto chicken. Repeat for all 6 drumsticks.
Place on a plate and refrigerate for 1 hour before cooking (this will ensure the crumb sticks to the chicken better while cooking).
Line a large roasting pan with foil and place a rack into the pan.
Place drumsticks onto rack leaving space in between each drumstick.
Roast for 40mins or until browned, turning half way through.
Serve with grilled lemon and homemade tomato sauce (see recipe) and mayonnaise.
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