Crunchy baked chicken with coleslaw
6 serves
25 m
45 m
Ingredients
- Olive oil cooking spray
- ¼ cup plain flour
- ½ teaspoon white pepper
- ½ teaspoon Chinese five spice powder
- 2 eggs
- 2 tablespoons water
- 2 cups fresh wholemeal breadcrumbs
- 12 chicken drumsticks, skin removed, trimmed off all visible fat
Coleslaw
- 600 g green cabbage, finely shredded
- 2 large carrots, peeled and grated
- 1 red onion, finely chopped
- 5 green spring onions (shallots), thinly sliced
- ¼ cup slivered almonds, toasted
- ¾ cup reduced fat Greek yoghurt
- 1 tablespoon white balsamic vinegar
- 3 teaspoons Dijon mustard
- 1 teaspoon honey
- Black pepper, to season
Method
Step 1
To make Coleslaw, combine cabbage, carrot, onions and almonds in a large bowl. Whisk yoghurt, vinegar, mustard and honey in a jug until well combined. Add to vegetables. Season with pepper and toss well. Cover and refrigerate while preparing chicken.
Step 2
Line two baking trays with baking paper. Spray lightly with cooking spray.
Step 3
Mix flour, pepper and five spice together on a large plate. Whisk eggs and water in a shallow dish. Spread breadcrumbs over a separate large plate.
Step 4
Working with one at a time, dust chicken drumsticks with the seasoned flour, shaking off any excess, then dip into egg and coat evenly in breadcrumbs. Arrange over the prepared trays. Spray with cooking oil.
Step 5
Bake both trays in a preheated 200 °C (180 °C fan-forced) oven for 45 minutes, or until coating is golden and crispy, and chicken is cooked through, swapping trays and turning chicken halfway through cooking time. Serve with coleslaw.
Tips
- For a shortcut, replace drumsticks with chicken lovely legs. Available from supermarkets, lovely legs are chicken drumsticks with the bone trimmed and skin removed.
- To toast almonds, spread over a baking tray and bake in a preheated 180 °C (160 °C fan-forced) oven for 5 minutes, or until light golden.
