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.

Comments

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