Crispy Chicken Drumsticks Aux Trois Herbes

• 8 chicken drumsticks
• 8 tablespoons extravergine olive oil
• juice of 1 lemon
• 1/4 cup fresh chive, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 3 garlic cloves, crushed
• 2 eggs, beaten
• 1/3 cup flour
• 1 1/2 or 2 cups breadcrumbs
• salt and green pepper to taste

1. Prepare a marinade with 6 tablespoons of oil, lemon juice, chive, parsley, cilantro, garlic, salt and pepper. Take the skin off chicken drumsticks and carve the flesh with a sharp knife so that the marinade can season the whole of them. Let the drumsticks marinate in the fridge for about 2 hours (meat should be quite white after soaking in lemon juice).
2. Scrape any excess marinade off the drumsticks and set aside. Combine the marinade with breadcrumbs to form smooth crumbs. Flour the drumsticks, then dip them in the beaten eggs, and finally in the herb crumble so that they are evenly covered.
3. Place them in a baking tin covered with baking paper and drizzle with the remaining oil. Cook covered with tin foil for about 1 hour in a preheated oven (190u0b0C - 375u0b0F), then remove the tin foil and cook for further 15 minutes till breadcrumbs are golden.

chicken, extravergine olive oil, lemon, fresh chive, fresh parsley, fresh cilantro, garlic, eggs, flour, breadcrumbs, salt

Taken from food52.com/recipes/8840-crispy-chicken-drumsticks-aux-trois-herbes (may not work)