Cajun Breaded Chicken
with Wedges, Zesty Slaw and Cajun Dipping Sauce
- Egg
- Mustard
- Cereals containing gluten
- Milk
This delicious Cajun Breaded Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
1
Garlic Clove
1
Spring Onion
½
Lemon
450
Potatoes
32
Mayonnaise
(Contains: Egg, Mustard)
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
1
Cajun Spice Mix
2
British Chicken Breasts
120
Sliced Carrot and Cabbage Mix
75
Soured Cream
(Contains: Milk)
Not included in your delivery
1
Olive Oil for the Crumb
Utensils
Instructions
Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion. Zest and halve the lemon. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, in a small bowl, mix together the garlic and mayonnaise. In another small bowl, mix together the breadcrumbs, half the Cajun spice mix (add less if you don't like heat), olive oil for the crumb (see ingredients for amount) and season with salt and pepper. Pop the chicken breasts on a baking tray and season them well. Spoon the mayo over the top half of each breast. Sprinkle over the crumb mixture and press it down with a spoon. Discard any leftover mayo. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Roast the chicken on the top shelf until cooked through and golden on top, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While everything cooks, pop the coleslaw mix and spring onion into a medium bowl. Add half the soured cream, the lemon zest, a squeeze of lemon juice, then season to taste with salt and pepper and more lemon juice if needed. In another small bowl, mix together the remaining soured cream and Cajun spice mix (use less if you don't like heat). Season to taste if needed, then set the Cajun dipping sauce aside.
When everything is ready, remove the chicken from your oven and leave to rest for a couple of mins. Plate up your Cajun chicken with the wedges and zesty slaw alongside, then serve with the Cajun dipping sauce. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Cajun-spiced chicken, with some praising the zesty coleslaw as a refreshing complement to the heat.
- Ease of prep: Quick and simple to prepare, though some found managing multiple bowls for ingredients a bit tricky.
- Suggestions: Consider finely chopping the coleslaw for better texture; add more breadcrumbs for better chicken coverage.
- Portions: Some found the chicken breasts too small or unevenly sized, affecting cooking times and satisfaction.
- Spice level: Adjust Cajun spice to taste; several appreciated the option to control heat levels.
