Southern Baked Chicken With Coleslaw

Serves 4
Prep 15 mins + marinating
Cook 40 mins

1 ½ cups buttermilk
1 egg, beaten
4 chicken drumsticks
4 chicken wings
¾ cup plain flour
¾ cup polenta
½ cup breadcrumbs – cornflake crumbs
2 tbsp Cajun seasoning

¼ cabbage, shredded
1 carrot, grated
½ red onion, finely sliced
1 granny smith apple, grated
1/3 cup egg mayonnaise
1 tbsp cider vinegar
2 tsp wholegrain mustard

In a shallow non- metallic bowl, combine buttermilk, egg and seasonings. Add chicken pieces and marinate in fridge at least 30 minutes.

Preheat oven to moderate, 180C. Line an oven tray with baking paper.

In a large zip-lock bag, combine flour, polenta, breadcrumbs and seasoning. Season well.

Drain chicken from buttermilk and add to bag. Seal and shake well to coat. Arrange chicken on tray and spray liberally with oil. Bake 35-40 minutes until cooked through and coating is golden and crisp.

Meanwhile, in a large salad bowl, combine cabbage, carrot, onion and apple. In a small jug, whisk together mayonnaise, vinegar and mustard. Toss dressing through salad and season. Serve with chicken.