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Spicy oven-baked chicken with slaw

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.
     

 

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