No products in the cart.
Crispy Crumbed Chicken and Slaw
Crispy Crumbed Chicken and Slaw
- 8 about 1.1kg Lilydale Free Range Chicken Drumsticks
- 500 ml 2 cups buttermilk
- 2 tsp Dijon mustard
- 2 garlic cloves (crushed)
- 100 g organic corn chips (crushed)
- 70 g 1/2 cup cornflour
- 3 tsp paprika
- 1 1/2 tsp sea salt
- 1/2-3/4 tsp cayenne pepper
- Coleslaw
- 400 g green cabbage (thinly sliced)
- 3 carrots (peeled, coarsely grated)
- 2 green shallots (thinly sliced)
- 60 ml 1/4 cup buttermilk
- 1 tbsp low-fat gluten-free mayonnaise
- 1 tbsp white balsamic vinegar
- 1/2 tsp Dijon mustard
- 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.
- 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.
- 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.
- Serve chicken with coleslaw.
Coarsely crush the corn chips into a bowl with your hands then use a potato masher to finely crush. Marinating chicken in buttermilk tenderises the meat and keeps it succulent.
Leave a Reply