Crispy chicken

Ingredients for 4 servings:

• 1 kg chicken drumstick(s)
• 6 tbsp ketchup
• 5 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp lime juice
• salt and pepper
• 50 g cornflakes
• 2 romaine lettuce hearts
• 1 red bell pepper(s)
• 150 g yogurt (full-fat yogurt)
• Fat for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Wash the chicken drumsticks and pat dry. Mix 5 tablespoons of ketchup, honey, soy sauce, and lime juice; season with salt and pepper. Mix the chicken drumsticks and marinade and chill for 1 hour. Grease a casserole dish. Place the meat in the dish, baste with the marinade, and bake in the oven at 190°C (375°F) on the middle rack (about 1 hour) until the marinade caramelizes (convection oven not recommended). Remove from the oven and sprinkle the drumsticks with the coarsely crushed cornflakes. Caution: Let the drumsticks cool to lukewarm, otherwise you could easily burn your fingers! Wash and separate the romaine lettuce hearts. Wash, trim, and strip the bell pepper. Mix the yogurt with 1 tablespoon of ketchup, season with salt and pepper, and serve with the salad.