Old Bay Double Fried Chicken & Creamy Slaw
with Cheesy Jalapeño Cornbread & Hot Honey
- Gluten
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Gluten
- Wheat
Old Bay doesn’t mess around. This iconic American spice blend brings heat, salt and a whole lot of flavour to the table - the kind of seasoning that makes you wonder why you were ever cooking without it. Coating every piece of crispy fried chicken, it’s the backbone of a spread that only gets better - Cheddar jalapeño cornbread, cool creamy slaw and a hot honey drizzle that pulls it all together.
Ingredients
1 packet
Pickled Jalapeños
1 tin
Sweetcorn
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Instant Polenta
(May be present: Gluten, Milk, Soy, Wheat)
1
Cheddar Cheese
(Contains: Milk)
1
Cucumber
660 g
Chicken Breast
½
Old Bay Seasoning
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
1
Hot Sauce
1 packet
Slaw Mix
1 packet
Garlic Aioli
(Contains: Eggs)
Not included in your delivery
2 tbs
olive oil
80 g
butter
(Contains: Milk)
1 cup
milk
(Contains: Milk)
2 piece
egg
(Contains: Eggs)
½ tsp
salt
2 tbs
flour
(Contains: Gluten May be present: Wheat)
2 tbs
honey
Utensils
Cooking Steps
- Preheat oven to 200°C/180°C fan-forced. Grease a loaf tin.
- Roughly chop pickled jalapeños (if using). Drain sweetcorn.
- In a medium heatproof bowl, microwave the butter in 10 second bursts, until melted. Add the eggs, milk and a drizzle of vinegar, whisking until well combined.
- In a large mixing bowl, combine basic sponge mix, instant polenta and the salt.
- To the bowl with the dry mixture, add the wet mixture, jalapeños, Cheddar cheese and sweetcorn, and mix until well combined.
- Pour cornbread batter into tin. Bake for 30-35 minutes or until firm to touch.
- Set aside to cool slightly in tin before turning out onto a rack to finish cooling.
TIP: To check if the cornbread is done, stick a knife or skewer in the centre and it should come out clean.
- Meanwhile, thinly slice cucumber into sticks.
- Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm.
- When the cornbread has 15 minutes remaining, in a large bowl, combine Old Bay seasoning (see ingredients) (reserve a pinch for sprinkling later), cornflour, the flour, and a pinch of pepper. Add chicken, tossing to coat.
- In a large frying pan, heat enough olive oil to coat the base over high heat. When oil is hot, dust off any excess flour from chicken and cook, until browned and cooked through, 3-5 minutes each side. Cook in batches if your pan is getting crowded.
- Transfer to a paper towel-lined plate and sprinkle with reserved pinch of Old Bay seasoning.
TIP: Chicken is cooked through when it is no longer pink inside.
- While chicken is frying, in a small microwave-safe bowl, combine the honey and hot sauce.
- Microwave in 10-second bursts, or until fragrant, 1 minute.
- In a large bowl, combine slaw mix, cucumber, garlic aioli and a pinch of salt.
SPICY! Use less hot sauce if you're sensitive to heat!
- Slice cornbread.
- Divide Old Bay fried chicken and creamy slaw between plates.
- Drizzle hot honey over chicken. Serve with cornbread. Enjoy!
Customer reviews
Review summary
Updated on Oct 2026- Flavour: Customers were very enthusiastic about the Old Bay fried chicken and jalapeño cornbread, describing both as bold and full of flavour. The cornbread in particular won over those who do not usually enjoy it.
- Ease of prep: The cornbread was straightforward to put together, and the overall recipe was manageable for a home cook.
