Crispy Drumsticks with Fresh Corn Salad
Substitute frozen and thawed corn for the raw kernels when corn is not in season. Look for the freekeh, a form of cracked wheat, in the bulk grain bins at a co-op grocery or in the specialty whole-grain section of a good market.
Ingredients
- CHICKEN
- 1 cup (about 2-1/2 ounces) finely crushed corn tortilla chips
- 1 teaspoon mesquite grill seasoning
- 5 to 6 (20 ounces) Just Bare Chicken Drumsticks
- SALAD
- 1/2 cup uncooked freekeh or bulgur wheat
- 2 cups fresh corn kernels (sliced off of 2 to 3 small ears corn)
- 1 cup cherry tomatoes, quartered
- 1/4 cup chopped red onion
- 2 cups mixed baby arugula and torn butter lettuce
- 1 tablespoon coarsely chopped fresh dill weed
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- Coarse salt and freshly ground pepper to taste
Instructions
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Heat oven to 400°F. Mix tortilla chip crumbs and seasoning in shallow dish. Place egg in a second dish. Dip chicken in egg; roll in crumb mixture until well coated. Place on baking sheet.
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Bake chicken 25 to 30 minutes or until no longer pink near bone. Cook to internal temp of 165°F.
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Meanwhile, place freekeh or bulgur in small saucepan with 1 cup water. Bring to a boil; reduce heat to low, cover, and cook about 15 minutes or until tender. Rinse with cool water and drain well.
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Toss cooked freekeh, corn, tomatoes, onion, lettuces, and dill in large bowl. Dress salad with oil, vinegar, salt and pepper. Serve with hot cooked drumsticks.