Spicy oven-baked chicken with slaw

Ingredients

• 12 Coles RSPCA Approved Chicken Drumsticks
• 1 1/2 cups (375ml) buttermilk
• 1 1/2 cups (225g) plain flour
• 1/4 cup (35g) sesame seeds
• 2 tablespoons ground paprika
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon oregano leaves
• 2 teaspoons ground fennel
• 1 teaspoon celery salt
• 1 teaspoon white pepper, finely ground
• Olive oil spray

Apple and radish slaw

• 2 Granny Smith apples, cut into matchsticks
• 1 bunch radish, cut into matchsticks
• 1 carrot, peeled, cut into matchsticks
• 1 baby savoy cabbage, finely shredded
• 1 small fennel, shaved
• 1/4 cup (75g) mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup mint, finely shredded
   

  Method

  • Step 1
    Place the chicken in a shallow glass or ceramic dish. Pour over buttermilk. Turn to coat. Cover with plastic wrap and place in the fridge for 2 hours to rest.
  • Step 2
    Preheat oven to 200C. Line 2 baking trays with baking paper. Combine the flour, sesame seeds, paprika, cumin, coriander, oregano, fennel, celery salt and pepper in a large bowl. Drain 1 piece of chicken from the buttermilk, then place in the flour mixture. Turn to coat. Place on a lined tray. Repeat with remaining chicken and flour mixture.
  • Step 3
    Spray chicken with oil. Bake, turning occasionally and swapping trays halfway through cooking, for 40-45 mins or until golden brown and cooked through.
  • Step 4
    To make the apple & radish slaw, combine the apple, radish, carrot, cabbage, fennel, mayonnaise and mustard in a bowl. Add the mint and toss to combine. Season.
  • Step 5
    Place the chicken in a serving dish. Serve with the slaw.