Pilons et salade de kale
4-6 Portions
25 min Prepping
30 min Cooking
Recipe Easy


Crispy chicken drumsticks

  • 2 cups (500 ml) breadcrumbs
  • 1/4 cup (60 ml) white sesame seeds
  • 1/4 cup (60 ml) chopped fresh parsley
  • 4 eggs
  • 1/2 cup (125 ml) flour
  • Salt and pepper
  • Oil, for frying

Kale and red cabbage salad

  • 4 cups (1 l) kale trimmed and cut into small bunches
  • 1 cup (250 ml) chopped red cabbage
  • 1 small red onion, finely chopped
  • Salt and pepper

French dressing

  • 1/4 cup (60 ml) olive oil
  • 2 tbsp (30 ml) maple syrup
  • 1 tbsp (15 ml) Dijon mustard
  • Juice and zest of 1 lemon
  • Salt and pepper


Click the steps to erase them.

  1. Preheat the oven to 350 °F (180 °C).
  2. Generously season the chicken drumsticks with salt and pepper. In a large bowl, combine the breadcrumbs, sesame seed and parsley. In another bowl, beat the eggs. Then, pour the flour into a third bowl.
  3. Coat the drumsticks with flour, then soak in the beaten eggs and coat with the breadcrumbs mixture.
  4. In a large saucepan or deep fryer, heat the oil and fry the drumsticks until they are golden coloured on all sides. Place on a baking sheet and continue cooking in the oven for about 25 minutes or until the drumsticks are cooked.
  5. In a bowl, mix all the ingredients together for the salad and season.
  6. Mix dressing ingredients together and pour over the salad. Stir to combine and adjust the seasoning.
  7. Serve the crispy chicken drumsticks with the salad.