The combination of crispy parmesan chicken coated with smokey toasted sweetcorn salsa makes perfect picnic food.

Ingredients

• ¾ cup parmesan cheese, finely grated
• 1¼ cups fresh white breadcrumbs
• ½ tsp paprika
• 1.2 kgs chicken drumsticks
• flour
• 1-2 eggs, beaten
• 2 cobs sweetcorn
• olive oil
• 2 spring onions, finely sliced
• 2 large tomatoes, deseeded and chopped
• 1-2 tbsp Italian parsley
• 1 tbsp Balsamic vinegar
• 1-2 tsp olive oil

Method

1. In a shallow bowl, combine Parmesan, breadcrumbs and paprika. Toss the chicken drumsticks in flour, dip in beaten egg, drain off excess egg and roll in breadcrumb mixture.
2. Arrange on a baking paper lined oven tray and cook in a fan oven at 180ºC for 35-40 minutes depending on the size of the drumsticks. Alternatively, cook without the fan at 200ºC for a similar time.
3. Brush corn cobs with olive oil and toast under a hot grill turning until evenly toasted. Allow to cool, cut the kernels off the cobs using a sharp knife.
4. Combine the toasted corn kernels, spring onions, tomatoes, parsley, balsamic vinegar and oil. Season with salt and pepper. Serve the chicken with orzo salad (see recipe on my website).