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Crunchy baked chicken with coleslaw
heartfoundation.org.au|Helpline 13 11 12

Crunchy baked chicken with coleslaw

45 minutes (25 minutes)
Serves 6
  • 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
  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.
  2. Line two baking trays with baking paper. Spray lightly with cooking spray.
  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.
  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.
  5. 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.

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