Southern “fried” chicken ‘n’ slaw

Serves 3

For the coleslaw:
½ medium head of white cabbage, shredded
1 carrot, shredded
½ red onion, sliced
70g mayonnaise
40g plain natural yoghurt
1 tsp Dijon mustard
80ml cider vinegar
1 tbsp sugar
Salt and black pepper to taste
For the chicken:
3 tbsp dried oregano
3 tbsp dried thyme
1½ tbsp cumin
3 tbsp ground white pepper
1½ tbsp salt
320g plain flour
3 eggs
12 chicken drumsticks (or a mixture of drumsticks and thighs), skinned

  1. In a large bowl, combine the shredded cabbage, carrot and onion.
  2. In a bowl, combine the mayonnaise, yoghurt, mustard, vinegar and sugar and whisk until blended. Season to taste.
  3. Pour the mixture over that cabbage and carrots and 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. Dip the chicken thighs into the beaten egg, then into the flour mixture.
  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 from the oven and allow to rest for 10 minutes.
  9. Serve the southern fried chicken with the coleslaw and some chunky chips.

Per serving: 734kcals, 19.5g fat (4.6g saturated), 85g carbs, 9.6g sugars, 53.8g protein, 8.9g fibre, 2.988g sodium