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Cuisine Magazine Recipes

Crispy crumbed chicken and slaw

Posted on : 30-08-2016

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Ingredients 

 8 (about 1.1kg) chicken drumsticks
500ml (2 cups) buttermilk
2 teaspoons Dijon mustard
2 garlic cloves, crushed
100g organic corn chips, crushed
70g (1/2 cup) cornflour
3 teaspoons paprika
1 1/2 teaspoon sea salt
1/2-3/4 teaspoon cayenne pepper

Coleslaw

400g green cabbage, thinly sliced
3 carrots, peeled, coarsely grated
2 green shallots, thinly sliced
60ml (1/4 cup) buttermilk
1 tablespoon low-fat gluten-free mayonnaise
1 tablespoon white balsamic vinegar
1/2 teaspoon Dijon mustard

Method 

Step 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.

Step 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.

Step 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.

Step 4

Serve chicken with coleslaw.

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