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
- 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.
- 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.
- 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.
- 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).
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