Ingredients
- 80 grams cornflakes (2 cups)
- 30 grams grated cheddar cheese (1/4 cup)
- 2 large eggs
- 1 tablespoon milk
- 20 grams butter, melted (and cooled)
- 1/4 teaspoons garlic granules
- 1 tablespoon thyme leaves
- 1 kilogram chicken drumsticks (8 drumsticks)
- 1 corn cob (husk and silks removed and cut into 4 pieces)
- 20 grams butter, melted (extra)
- 1 tablespoon grated orange rind (finely grated)
- 2 tablespoons orange juice
- 1 teaspoon thyme (leaves, extra)
- Iceberg lettuce leaves (4 leaves, halved)
- 1 cucumber (Lebanese cucumber, seeded and cut into batons)
- 60 grams grape tomatoes (8 small Perino tomatoes specified, cut in half)
- Tomato sauce to serve (optional)
How to Make
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Step 1: Preheat oven to 180C.
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Step 2: Line a baking tray with baking paper.
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Step 3: Process cornflakes and cheddar cheese in a food processor until coarse crumbs form.
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Step 4: Whisk eggs, milk, melted butter, garlic and thyme in a bowl and season with salt and pepper.
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Step 5: Dip the chicken into the egg mixture and then in the crumb mixture to coat and place on prepared and tray and then bake, turning once, for 40 to 45 minutes or until golden and cooked through.
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Step 6: Meanwhile, cook the corn in a saucepan of boiling water for 3 to 4 minutes or until tender and then drain and toss the corn with extra butter, orange rind, orange juice and extra thyme.
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Step 7: Serve the chicken with corn, lettuce, cucumber, tomato and tomato sauce (if having).
We hope you enjoy this recipe!
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