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Spicy crumbed chicken with coleslaw

Name: Spicy crumbed chicken with coleslaw
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 30g packet fajita seasoning; 2tbsp plain flour; 100g fresh white breadcrumbs; 2 eggs; 8 chicken drumsticks; 3 tbsp vegetable oil; For the coleslaw; 4tbsp light mayonnaise; Juice of ½ lemon; 350g white cabbage, finely shredded; 1 small red onion, finely sliced; 1 medium carrot, coarsely grated

Published: 31 Aug 18
Updated: 18 Mar 24

Crispy, crunchy breadcrumb-coated chicken is baked, instead of fried, for a healthier twist and served with a lighter coleslaw. It makes a brilliant midweek meal, especially alongside these homemade potato wedges.

Easy
March 2007

Test kitchen approved

Serves 4
Hands on time 20 min, oven time 25 min

Nutrition: per serving

Calories: 587kcals
Fat: 32.5g (5.8g saturates)
Protein: 6.9g
Carbohydrates: 33.8g (6.9g sugars)
Salt: 1.2g

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Ingredients

30g packet fajita seasoning
2tbsp plain flour
100g fresh white breadcrumbs
2 eggs
8 chicken drumsticks
3 tbsp vegetable oil

For the coleslaw

4tbsp light mayonnaise
Juice of ½ lemon
350g white cabbage, finely shredded
1 small red onion, finely sliced
1 medium carrot, coarsely grated

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Line a roasting tin with foil. Divide the fajita seasoning between 2 bowls, add the flour to one and breadcrumbs to the other. Stir to mix. Beat the eggs in a third bowl.
Toss the chicken in the flour. Dip each drumstick in the egg, then evenly in the breadcrumbs. Add to the tin, drizzle with the oil and bake for 25 minutes, turning halfway, until cooked, deep golden and crispy.
Meanwhile, make the coleslaw by mixing all the ingredients in a bowl. Season and serve with the chicken.