Honey-Cajun Chicken Drumsticks

Honey-Cajun Chicken Drumsticks

with Jalapeno Slaw and Golden Green Beans

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This Cajun style dinner will be one to remember! Tangy, crunchy and spicy jalapeno slaw pairs perfectly with these sweet-and-salty cornflake-crusted drumsticks.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 g

Chicken Drumsticks

1 cup

Corn Flakes


1 tbsp

Cajun Seasoning


3 tbsp


1 unit


10 g


3 tbsp

Sherry Vinegar


227 g

Red Cabbage, shredded

170 g

Green Beans, trimmed

Not included in your delivery


1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3774 kJ
Calories902 kcal
Fat26 g
Saturated Fat6 g
Carbohydrate106 g
Sugar34 g
Dietary Fiber26 g
Protein62 g
Cholesterol182 mg
Sodium484 mg
Utensilsarrow down iconarrow down icon
Plastic Bag
Rolling Pin
Paper Towel
Baking Sheet
Parchment Paper
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to bake chicken and roast the green beans). Start prepping when the oven comes up to temperature!

Wash and dry all produce. In a large zip-top bag, pour in the corn flakes and Cajun seasoning. Season with salt and pepper. Using a rolling pin, crush the corn flakes inside the bag into a breadcrumb-like texture. Pat the drumsticks dry with paper towel.


Coat the drumsticks in the honey, then place them in the corn flake mixture. Close the bag and gently shake to coat the drumsticks completely. On a parchment-lined baking sheet, arrange the drumsticks on one side. (The beans will go on the other side of the baking sheet later.) Bake in the centre of the oven, until golden-brown, 10 min.


Meanwhile, roughly chop the cilantro. Thinly slice the jalapeño, removing the seeds for less heat. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the jalapeño. Cook, stirring occasionally, until golden-brown, 3-4 min.


In a medium bowl, combine the jalapeño, 1 1/2 bottles vinegar (3 bottles for 4 people) and 1 tsp sugar (double for 4 people). Add the cabbage and cilantro. Using tongs, firmly toss the cabbage to coat in the dressing. (TIP: Using tongs to squeeze and toss the slaw at the same time will help tenderize the cabbage.) Season with salt and pepper.


On the other side of the baking sheet, toss the green beans with a drizzle of oil. Season with salt and pepper. Return to the oven and roast until the beans are golden-brown and drumsticks are cooked through, 10-12 min. (TIP: Cook to a minimum internal temperature of 175°F. Cuire jusqu'à une température interne min. de 175°F.)


Divide the chicken drumsticks between plates. Serve with the slaw and green beans on the side.