ﻣﻮﻗﻊ ﺻﺪﻱ اﻟﺒﻠﺪ

Supervisor
Elham AbolFateh

Kitchen

Crispy cajun chicken with corn and slaw potatoes

Sunday 10/September/2017 - 08:44 AM
Sada El Balad

Ingredients
8 chicken wings، wing tips removed (see notes)
8 chicken drumsticks
13 cup Cajun seasoning
4 cups cornflakes
1 12 cups panko breadcrumbs
2 cups buttermilk
24 (1.25kg) chat potatoes، unpeeled
Olive oil cooking spray
23 cup aioli
14 cup lemon juice
2 x 300g packets coleslaw mix
4 steamed، sliced corn cobs، to serve
Fresh oregano leaves، to serve

Directions
Cut chicken wings in half at the joint to form 2 pieces. Place wings and drumsticks in a large glass or ceramic dish. Rub seasoning all over chicken to coat. Cover and refrigerate for 1 hour or overnight، if time permits.

Preheat oven to 220C200C fan-forced. Place 2 greased wire racks over 2 large baking trays.

Using your hands، crush cornflakes until they resemble coarse breadcrumbs (do not over-crush). Place in a large bowl. Add panko breadcrumbs. Stir to combine. Place buttermilk in a separate bowl.

Dip the drumsticks، 1 at a time، in buttermilk، then toss in cornflake mixture to coat. Place on 1 prepared wire rack. Place potatoes on tray with drumsticks. Spray potatoes and drumsticks liberally with oil. Season with salt and pepper. Bake for 20 minutes.

Meanwhile، dip wings، 1 at a time، in buttermilk، then toss in cornflake mixture to coat. Place on remaining wire rack. Spray wings with oil. Add wings to oven. Bake for a further 25 minutes or until chicken is golden and cooked through.

Combine aioli and lemon juice in a large bowl. Add coleslaw mix. Toss to combine. Season with salt and pepper. Divide chicken، potatoes and corn among serving plates. Spoon slaw onto potatoes. Sprinkle with oregano. Serve (see notes).

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