CRUNCHY SOUTHERN STYLE BITES

THeSe tasty bites are a great way to use up any cornflakes and crumbs left in the bottom of the box. Simply add some Cajun spice to transform them into a delicious Southern-style coating for chicken.

INGREDIENTS Serves four

460g (1lb) chicken breasts

75g (2½oz) cornflakes

2tsp Cajun spice mix

3 tbsp plain flour

¼ tsp black pepper

2 medium eggs, beaten

2 tbsp vegetable oil

INSTRUCTIONS

Preheat the oven to 190°C (375F, gas 5), then cut the chicken breasts into strips.

Place the cornflakes into a freezer bag and crush with your hands until the pieces are small but still crunchy. Add the Cajun spice and shake well until combined.

Set out three small plates – one with flour mixed with black pepper, one with beaten egg and one with the crushed cornflakes.

Dust each piece of chicken in the flour then dip into the egg before pressing into the Cajun cornflake crumbs, ensuring that the chicken is completely coated.

Place the coated chicken on a lightly greased, non-stick baking tray and brush each strip with a little oil.

Transfer to the oven and cook for 15 to 20 minutes until the coating is crisp and golden and the chicken is cooked.

Serve with sweet potato wedges and homemade coleslaw.

If you would prefer to make your own Cajun spice, try mixing ground coriander, cumin, chilli powder and a pinch of salt. You can also use different spices for your cornflake coating, such as jerk seasoning or a Mexican spice mix.

For a vegetarian option, use sliced, firm tofu instead of chicken.

Store any leftover cooked chicken covered in the fridge and eat within 48 hours. Not suitable for home freezing.