Southern “fried” chicken ‘n’ slaw
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Serves  3  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
734
Fat
19.5g
Saturated Fat
4.6g
Carbs
85g
Sugars
9.6g
Protein
53.8g
Fibre
8.9g
Sodium
2.988g
Ingredients
1 medium head of white cabbage, shredded
1 carrot, shredded
1 red onion, sliced
70 g mayonnaise
40 g plain natural yoghurt
1 tsp Dijon mustard
80 ml cider vinegar
1 tbsp sugar
salt and black pepper
Method

1            In a large bowl, combine the shredded cabbage, carrot and onion.

2            In a separate bowl, whisk the mayonnaise, yoghurt, mustard, vinegar and sugar until blended. Season with salt and black pepper to taste.

3            Pour the mixture over the vegetables toss well to coat. Place in the fridge until ready to serve.

4            Preheat the oven to 200˚C/180˚C fan/gas mark 6.

5            In a bowl, combine the oregano, thyme, cumin, pepper, salt and flour. Beat the eggs in a second bowl.

6            Working one at a time, dip the chicken pieces into the beaten egg, then into the flour mixture. Dust any excess flour off the chicken.

7            Place a wire rack over a baking tray (tip – use the rack from the grill) and place the coated chicken on top.

8            Bake for 20 minutes, then remove the chicken from the oven and allow to rest for 10 minutes.

9            Serve the chicken with coleslaw and some chunky chips.