Name: Chicken Drumsticks with Avocado Salad
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 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; AVOCADO SALAD; 1 cob corn, husks removed; 1⁄2 large iceberg lettuce, shredded (400g); 1 large avocado, chopped; 1 red capsicum, chopped

Chicken Drumsticks with Avocado Salad

Feed the whole family without breaking budget.

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Serves 4

Prep

20M

Cook

Total

1H 20M

Panko breadcrumbs are available in the Asian section of major supermarkets. Or if you prefer, process sliced bread to form crumbs. We finely grated a piece of parmesan for this recipe.

Ingredients

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

AVOCADO SALAD

1 cob corn, husks removed

1⁄2 large iceberg lettuce, shredded (400g)

1 large avocado, chopped

1 red capsicum, chopped

Method

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.

Sarah-Jane Hallett

Kim Meredith