Make your own crispy-crumbed chicken. It's easy and much healthier than anything you can buy.


  • 12 chicken legs, poached until cooked

  • Tomato relish, to paste on chicken leg

  • Flour to dust chicken

  • Salt

  • Pepper

  • 3 eggs mixed

  • A little milk

  • 400g of corn flakes, crushed in a tea towel

  • 4 tbsp of Cajun spice or more dependent of taste

  • Mustard seeds to taste

  • Olive oil

  • Garlic, chopped finely

  • Red coleslaw

  • 750g red cabbage

  • 2 Spanish onions

  • 250g grated carrot

  • 4 tbsp white wine vinegar

  • 8 tbsp olive oil

  • Salt and pepper

  • Parsley

  • Mayonnaise, enough to bind

  • To serve - roasted new potatoes or mash


  • 1.

    Lift the skin off the chicken and paste the chicken with tomato relish. Put the skin back onto the chicken to keep in the relish. Season the flour with salt and pepper. Roll the chicken in the flour. Add the mustard into the beaten egg mix. Then roll the chicken in the egg mix then into the cornflake and Cajun spice mix. Repeat the egg and corn flake stages for a thicker crust. Put the chicken on a tray then leave to chill in the fridge.

  • 2.

    Gently fry garlic in olive oil, then add the chicken and colour, but don't cook, on all side. Remove chicken from the pan and place in a preheated oven for about 15 mins. When cooked and crunchy take out and place on top of the coleslaw mix. To make the red coleslaw slice all the vegetables and mix in the vinegar, olive oil, salt and pepper and parsley. Bind together with mayonnaise. Serve with roasted new potatoes or mash and a lightly spiced tomato relish.

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