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Crispy cajun chicken with corn and slaw potatoes
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Prep Time:
100 minutes
Cook Time:
45 minutes
Total Time:
145 minutes
Indulge in crispy cajun chicken with corn, coleslaw, and baked potatoes for a satisfying meal.
Ingredients:
  • 8 chicken wings, wing tips removed (see notes)
  • 8 chicken drumsticks
  • 42.90 gm Cajun seasoning
  • 1000.00 ml cornflakes
  • 375.00 ml panko breadcrumbs
  • 520.00 gm buttermilk
  • 1.25kg potato
  • Olive oil cooking spray
  • 163.35 gm aioli
  • 65.63 gm lemon juice
  • 2 x 300g packets coleslaw mix
  • 4 steamed, sliced corn cobs, to serve
  • Fresh oregano leaves, to serve
Instructions:
  • Cut the chicken wings in half at the joint to get 2 pieces. Place both wings and drumsticks in a large glass or ceramic dish. Massage the seasoning all over the chicken to ensure it's evenly coated. Cover and refrigerate for 1 hour or overnight for optimal flavor.
  • Preheat your oven to 220C/200C fan-forced, then lay 2 greased wire racks over 2 large baking trays.
  • Crush cornflakes with your hands until they resemble coarse breadcrumbs, making sure not to over-crush. Combine crushed cornflakes with panko breadcrumbs in a large bowl. In a separate bowl, place the buttermilk.
  • Individually coat each drumstick in buttermilk, then generously bread in the cornflake mixture. Arrange on a wire rack. Add potatoes to the tray alongside the drumsticks. Drizzle oil over the potatoes and drumsticks, then season with salt and pepper. Bake for 20 minutes until golden brown and crispy.
  • Dip each wing in buttermilk and coat with cornflake mixture. Place on wire rack, spray with oil, and bake for 25 minutes until golden and cooked through.
  • In a large bowl, mix together aioli, lemon juice, and coleslaw mix. Season with salt and pepper. Divide chicken, potatoes, and corn among serving plates. Top potatoes with slaw, sprinkle with oregano, and serve as desired (see notes).

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