Crispy baked chicken drumsticks with potato, bacon & corn salad
Appliance/Function:
Equipment
- 1 Steamer pot
- Tin foil
- 1 Oven tray and rack
- 2 Small bowls
- 2 Large bowls
- 1 Frypan
Ingredients
Drumsticks
- ¼ cup Southern style seasoning
- ¼ cup flour or gluten-free flour
- 1 tbsp baking powder
- 1.2 kg chicken drumsticks small
- 1 tbsp olive oil
- oil spray
Potatoes
- 800 g potatoes
Dressing
- 2 cloves garlic
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 2 tsp maple syrup
Corn
- 1 cup frozen corn
Bacon
- 200 g bacon
To finish
- ½ lettuce
- 1 spring onion optional
- ½ cup sour cream
Instructions
Before you start
- Preheat the oven to 210 °C or 200 °C fan bake. Bring a steamer pot of hot tap water to the boil. Tip: Line an oven tray with foil then place a rack on the tray - it makes the chicken drumsticks crispier.
Prep chicken
- In a small bowl combine ¼ cup Southern style seasoning, ¼ cup flour and 1 tbsp baking powder. In a large bowl toss 1.2 kg chicken drumsticks with 1 tbsp olive oil. Add the seasoning and toss to coat the chicken, then shake the excess off and place each drumstick on the oven rack. Spray the drumsticks generously with oil spray.
Cook chicken
- Cook chicken for 15 minutes, turn the drumsticks, then cook a further 15 minutes or until the skin is crispy and the chicken is cooked through.Tip: The smaller drumsticks will cook quicker.
Cook potato
- Wash and dice 800 g potatoes into 2cm cubes. Add potato to the steamer pot of boiling water. Cook for 10-12 minutes or until just tender. Add potatoes to a large bowl. Reserve the steamer pot and water.
Make dressing
- Peel and mince 2 cloves garlic. In a small bowl or jug combine the garlic, ¼ cup olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard and 2 tsp maple syrup and season with salt and pepper. Add ¾ of the dressing to the bowl with the cooked potatoes and very gently toss to combine (being careful not to break the potatoes). Set aside to marinate.
Cook corn
- Bring the reserved steamer pot of water to the boil again, adding more hot tap water if needed. Add 1 cup frozen corn and cook for 4 minutes.
Cook bacon
- Meanwhile, place 200 g bacon in a cold frypan then turn the heat on to medium-high. Cook the bacon until golden or to your liking. Set aside to cool on a paper towel.
To finish
- Roughly chop the cooled bacon. Roughly chop ½ lettuce. Thinly slice 1 spring onion at an angle. Add the bacon, lettuce, corn and spring onion to the bowl with the potatoes and gently stir to combine.
To serve
- Divide the potato, bacon and corn salad between plates and top with crispy baked chicken drumsticks and a dollop of sour cream. Drizzle with remaining dressing.
Nutrition
Calories: 1090kcal | Carbohydrates: 73g | Protein: 62g | Fat: 61g | Saturated Fat: 17g | Cholesterol: 253mg | Sodium: 2350mg | Potassium: 1828mg | Fiber: 7g | Sugar: 6g | Calcium: 283mg | Iron: 5mg