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Crunchy baked chicken with coleslaw
- Olive oil cooking spray
- 1/4 cup plain flour
- 1/2 teaspoon white pepper
- 1/2 teaspoon Chinese five spice powder
- 2 eggs
- 2 tablespoons water
- 2 cups fresh wholemeal breadcrumbs
- 12 chicken drumsticks, skin removed, trimmed of all visible fat
Coleslaw:
- 600g green cabbage, finely shredded
- 2 large carrots, peeled and grated
- 1 red onion, finely chopped
- 5 green spring onions (shallots), thinly sliced
- 1/4 cup slivered almonds, toasted
- 3/4 cup reduced fat Greek yoghurt
- 1 tablespoon white balsamic vinegar
- 3 teaspoons Dijon mustard
- 1 teaspoon honey
- Black pepper, to season
- 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.
- Line two baking trays with baking paper. Spray lightly with cooking spray.
- 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.
- 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.
- Bake both trays in a preheated 200C (180C 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 180C (160C fan-forced) oven for 5 minutes, or until light golden.
Image credit: Joe Filshie Photography
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