“Fried” Chicken and Coleslaw

  • Preparation time:
  • 20 min
  • Total time:
  • 45 min
  • Makes:
  • 4 adult servings
“Fried” Chicken and Coleslaw

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“Fried” Chicken and Coleslaw

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

Directions

  • 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.

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

Nutrition (per serving)

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