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How to make Salt and pepper chicken on rice noodle salad

Yield = 4
Prep time: 0:20
Cook time: 0:50
Total time: 1:10

Ingredients

  • 8 Coles RSCPA Approved chicken drumsticks
  • 1 Coles Brand Australian free range egg, lightly whisked
  • 1 1/4 cups (95g) panko breadcrumbs
  • 2 teaspoons sea salt
  • 2 teaspoons cracked black pepper
  • Olive oil spray
  • 200g rice noodles
  • 1 Lebanese cucumber, seeded, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 1 red capsicum, cut into thin strips
  • 1 cup coriander leaves
  • 1/2 cup (125ml) South East Asian salad dressing
  • Coriander leaves, extra, to serve
  • Lime wedges, to serve

Method

  • Step 1 Preheat oven to 200C. Line a large baking tray with baking paper.
  • Step 2 Place egg in a shallow bowl. Combine breadcrumbs, salt and pepper in a separate bowl. Coat chicken in egg, then in breadcrumb mixture. Place on prepared tray. Spray with olive oil. Bake for 50 mins or until golden and cooked through.
  • Step 3 Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 mins. Separate noodles with fork. Rinse under cold water. Drain. Place noodles in a large bowl with cucumber, carrot, capsicum and coriander. Toss to combine.
  • Step 4 Serve noodle salad with chicken drumsticks and lime wedges. Sprinkle with extra coriander leaves.