Cajun Cornflake Chicken

Cajun Cornflake Chicken

Sack off KFC and give this a go. It’s baked, not fried. So it’s a healthy crunch.

NOTES:

Add some garlic to the mayo if you like a garlic mayo. You would still be under a tenner!

COOKING TIME (INCLUDES PREPARATION TIME): 50 MINUTES

INGREDIENTS:

  • 1 Lemon - £0.35

  • 1 Pot of Mayo - £0.75

  • 2 Large Sweet Potatos - £0.70

  • 1 Box of Cornflakes - £0.94

  • 3 Eggs - £0.89

  • 1 Pot of Runny Honey - £0.99

  • 1 Jar of Cajun Seasoning - £0.90

  • 4 Chicken Breasts - £4.00

  • Total Cost - £9.52 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.

METHOD:

  1. Preheat oven to 180°C/356°F.

  2. Cut your sweet potatoes into chip sized pieces. Place in a baking tray. Sprinkle over two teaspoons of cajun seasoning and season with salt and pepper. Give the potatoes a good drizzle of olive oil, mix them about and whack them in the oven for 40 minutes.

  3. Chicken time. Cut your breasts into strips. Take out three bowls and line them up. In the first, add your cajun seasoning. In the second, add 3 eggs. Add 2 tablespoons of honey, salt and pepper to the eggs. Whisk them up. Fill the third bowl with cornflakes.

  4. Do the chicken strips one by one. Firstly, dunk the strip into the cajun seasoning. Coat it in the egg mixture and roll it in the cornflakes. Make sure the flakes stick to all areas of the strip. Repeat for the rest.

  5. Lay the strips on a baking tray. Place them in the oven for 30 minutes or until they are cooked through.

  6. While the chicken and the chips are cooking, make your lemon mayo. Squeeze your mayo into a bowl. Grate in the zest of a lemon, squeeze in the juice, season with salt and pepper. Mix everything together.

  7. Once cooked, remove chicken and chips from oven, arrange on a board and serve with the mayo. Enjoy!

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