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
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.