Crispy Crumbed Chicken & Slaw
Crispy Crumbed Chicken & Slaw
Ingredients
Chicken
- 8 (about 1.1kg) chicken drumsticks
- 500ml (2 cups) buttermilk
- 2 tsp Dijon mustard
- 2 garlic cloves, crushed
- 100g organic corn chips, crushed
- 70g (1/2 cup) cornflour
- 3 tsp paprika
- 1 1/2 tsp sea salt
- 1/2-3/4 tsp cayenne pepper
Coleslaw
- 400g green cabbage, thinly sliced
- 3 carrots, peeled, coarsely grated
- 2 green shallots, thinly sliced
- 60ml (1/4 cup) buttermilk
- 1 tbsp low-fat gluten-free mayonnaise
- 1 tbsp white balsamic vinegar
- 1/2 tsp Dijon mustard
Instructions
- 1
To remove chicken skin, use kitchen scissors to cut through skin, top to bottom, of drumsticks. Peel and discard. Combine buttermilk, mustard and garlic in a glass or ceramic bowl. Add chicken. Toss to coat. Cover. Place in fridge for 1-8 hours to marinate.
- 2
Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Place a lightly greased wire rack over tray. Combine chips (see tip), flour, paprika, salt and cayenne pepper to taste in a shallow bowl. Drain chicken from marinade. Coat in chip mixture. Place on rack. Spray with rice bran oil. Bake for 30-35 minutes or until golden and chicken is cooked through.
- 3
For the coleslaw, combine cabbage, carrot and shallot in a large bowl. Whisk buttermilk, mayo, vinegar and mustard in a small bowl. Season. Pour over cabbage mixture and toss well to combine.
- 4
Serve chicken with coleslaw.
