• 4
  • 5
    Min Prep
  • 35
    Min Cooking
Chicken Wholebird Fresh


  • 4 chicken drumsticks (removed from Fresh Chicken Wholebirds)
  • 4 chicken wings (removed from Fresh Chicken Wholebirds)
  • 13 cup panko breadcrumbs
  • 1 teaspoon onion salt
  • 2 teaspoons smoked sweet paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons mustard powder
  • 1 teaspoon ground turmeric
  • ¼ cup extra virgin olive oil
  • 250g frozen potato shoestring fries
  • Coleslaw, to serve


Note: For these recipes, you will need to 2 Steggles Fresh Chicken Wholebirds cut into pieces. Using a large sharp knife, remove breast fillets, drumsticks, wings and then thigh meat from bones. The leftover carcass can be used to make stock. Remove skin from breasts and thighs.


  1. Preheat the oven, with greased oven tray inside, to 220°C/200°C fan forced.
  2. Crush panko breadcrumbs using a mortar and pestle or in a zip-lock bag using a wooden spoon.
  3. Transfer crumbs to a large bowl. Add the onion salt, paprika, cumin, mustard powder and turmeric and mix well.
  4. Add chicken drumsticks, chicken wings and oil to the bowl of coating. Using hands, mix well so chicken is well coated in spice mixture and crumbs.
  5. Transfer chicken drumsticks to preheated tray and roast for 10 minutes.
  6. Add chicken wings to tray with drumsticks and roast for a further 25 minutes, turning occasionally, or until chicken is golden brown and cooked through.
  7. At the same time as putting the drumsticks in the oven, place shoestring fries on an oven tray and bake for 25 minutes or until golden brown.
  8. Serve crispy chicken with the chips and coleslaw. 

Great meal ideas