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    Crispy chicken with sweetcorn relish

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    Crispy chicken with sweetcorn relish

    Family favourite. Use the relish with other dishes.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes

    Serves: 3


    • 4 salad onions
    • 2 tbsp Cooks' Ingredients Thai Sweet Chilli Sauce
    • 2 tbsp essential Waitrose Plain White Flour
    • ½ tsp cayenne pepper
    • 6 essential Waitrose British Chicken Thigh Fillets
    • 1 medium egg, beaten
    • ½ 130g tub Waitrose Cooks' Ingredients Lemon & Pepper Crust
    • 2 tbsp sunflower oil
    • 195g can essential Waitrose Sweetcorn, drained


    1. Preheat the oven to 200°C, gas mark 6. Mix the flour and cayenne together. Dip the chicken thighs into this, then into the egg, and finally into the crust to coat completely.
    2. Place the chicken in a roasting tin, drizzle with the oil, then cook in the oven for 30 minutes, turning once until crisp and golden and the chicken is cooked through with no pink meat.
    3. Meanwhile, mix the sweetcorn with the sliced salad onions and chilli sauce. Serve with the cooked chicken and Tenderstem broccoli.

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    Cook's tips

    Use up the remaining ½ tub of breadcrumb crust
    by sprinkling over gratins, cauliflower cheese or on top of pasta dishes

    Drinks recommendation

    There’s a hint of lemony sweetness to this dish, and a combination of textures, so a zesty Chardonnay/Viognier blend is perfect:
    Villa Maria Private Bin Chardonnay/Viognier,
    Gisborne, New Zealand


    Average user rating

    4 stars