Crispy & Herby Barbecued Chicken

100 g (4 oz) butter
2 tsp Tarragon
1/2 tsp  Garlic Granules
1/2 tsp Paprika
8 chicken drumsticks, scored

For the Coating:
2 x 28g (1oz) packets plain crisps
1 tsp  Paprika

Place butter, Tarragon, Garlic Granules and Paprika in a small saucepan and heat very gently over the barbecue until melted.

Brush the drumsticks with the herb butter. Cook on a hot barbecue for approx.30 minutes or until the meat is thoroughly cooked. Turn and brush the drumsticks with the butter frequently during cooking. Reserve enough butter to give each drumstick a final brushing at the end of cooking.

Meanwhile, crush the crisps finely in a bowl. Add the Paprika and stir well. Brush each cooked drumstick with the remaining butter and toss in the crisp mixture.

Serve hot or cold.

Makes 4 servings.