8x185g large chicken drumsticks (1.5 kg)
1⁄2 cup plain flour
Salt and pepper
2 eggs, lightly beaten
1 1⁄2 cups panko breadcrumbs
1⁄2 cup finely grated parmesan
Olive oil cooking spray
Bottled Ranch salad dressing, to serve
1 cob corn, husks removed
1⁄2 large iceberg lettuce, shredded (400g)
1 large avocado, chopped
1 red capsicum, chopped
Dust chicken in our seasoned with salt and pepper.
2 Place eggs in a shallow dish. Combine the panko breadcrumbs and parmesan in a separate, shallow dish.
3 One at a time, dip chicken in eggs, then coat in breadcrumb mixture, pressing to coat. Place on an oven tray lined with baking paper. Spray with cooking oil.
4 Cook in a hot oven (200C), turning every 20 minutes, for about 1 hour, or until golden brown and cooked through.
5 Meanwhile, to make the avocado salad, cut the kernels from corn cob. Place in a large bowl with remaining ingredients. Toss to combine.
6 Serve chicken with salad drizzled with dressing.