“Fried” Chicken and Coleslaw

50

PREP TIME

20 min

TOTAL TIME

45 min

Makes

4 adult servings

“Fried” Chicken and Coleslaw

Photo: Erik Putz

Crushed cornflakes are the secret ingredient to give chicken drumsticks that deep "fried" feel. Your little ones will gobble these up by the bucket.

Ingredients

  • 3 cups cornflakes
  • 1 egg
  • 1/4 cup honey , divided
  • 2 tbsp Dijon mustard
  • 10 chicken drumsticks , skin removed
  • 1/2 tsp salt , divided
  • 1/4 cup canola oil
  • 1/4 cup lemon juice
  • 1/2 napa cabbage , shredded, about 8 cups

Instructions

  • Preheat oven to 350F. Line a large baking sheet with foil.
  • Crush cornflakes with your hands in a medium bowl until finely crumbled.
  • Whisk egg with 2 tbsp honey and Dijon in another medium bowl.
  • Pat drumsticks dry with paper towels. Sprinkle with 1/4 tsp salt. Coat each drumstick with egg mixture, then press into cornflake crumbs to completely cover. Place coated chicken on prepared sheet.
  • Bake in centre of oven until golden brown, 30 to 35 min. 6. Whisk oil with lemon juice, remaining 2 tbsp honey and remaining 1/4 tsp salt. Season with fresh pepper. Add napa cabbage and toss to combine.

Nutrition (per serving)

  • Calories
  • 582,
  • Protein
  • 52 g,
  • Carbohydrates
  • 32 g,
  • Fat
  • 28 g,
  • Fibre
  • 2 g,
  • Sodium
  • 727 mg.

Originally published in the Today’s Parent January 2015 issue. Photo by Erik Putz.

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