“Fried” Chicken and Coleslaw


  • Prep Time20 mins
  • Total Time45 mins
  • Makes4 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.


  • 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


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

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

This article was originally published on Jun 28, 2018

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