Cornflake Cajun Chicken With Red Cole Slaw

Whether it's for dinner or for a snack, try Jean Christophe Novelli's take on a classic American dish from the Deep South.

• Ready In: 45 mins
• Serves: 6

Ingredients

• For the chicken legs

• 12  chicken drumsticks
• 4  tablespoons  tomato relish, plus extra
•  tomato relish, for serving
• 4  tablespoons plain flour
• 1⁄2 teaspoon  salt and pepper
• 1⁄2 teaspoon English mustard
• 3  eggs, beaten
• 2  tablespoons milk
• 14  ounces  corn flakes, crushed
• 4  tablespoons  cajun seasoning
• 1⁄4 teaspoon mustard seeds
• 2  tablespoons olive oil
• 1  garlic clove, chopped

• For the red slaw

• 1 1⁄2 lbs red cabbage, shredded
• 2  Spanish onions, finely sliced
• 9  ounces carrots, grated
• 4  tablespoons white wine vinegar
• 8  tablespoons olive oil
• 1⁄2 teaspoon  salt and pepper
• 4  tablespoons mayonnaise
• 1  tablespoon  chopped parsley

Directions

1. Put the chicken legs into a saucepan and cover with water or chicken stock. Bring to a simmer and cook for 15-20 minutes, until tender. Leave to cool in the liquid.
2. Carefully pull pack the skin from the chicken and spread the legs with tomato relish. Using your fingers push the skin back up over the chicken.
3. Tip the flour onto a plate and season with salt and pepper.
4. Combine the mustard with the beaten egg and set aside.
5. In a separate bowl, combine the crushed cornflakes with the Cajun seasoning and mustard seeds.
6. Coat the chicken first in the flour, followed by the beaten egg, and roll finally in the cornflake and Cajun spice mixture.
7. Put the chicken on a tray then leave to chill in the fridge for 30 minutes. Preheat the oven to 375°F.
8. Heat the olive oil and garlic in a frying pan and fry the chicken legs until golden on all sides. Transfer to the oven and bake a further 15 minutes until the chicken is tender when pierced with a knife.
9. Toss the cabbage, onions, carrot vinegar and oil together in a large bowl. Season with salt and pepper and moisten with the mayonnaise. Sprinkle over the chopped parsley.
10. Serve the chicken legs on top of the slaw and accompany with roast new potatoes and a spicy tomato relish.