Southern 'Faux Fried' Chicken
with Healthy Slaw and Fries
We're making a classic fried chicken dish healthy! This faux fried chicken is baked instead of deep-fried, and we're substituting yogurt for the traditional mayo in the purple coleslaw to add some healthy fats and probiotics!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Chicken Thighs, Skinless
340 g
Sweet Potato, cubes
(Contains Sulphites)
2 cup
Corn Flakes
(Contains Barley)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
113 g
Red Cabbage, shredded
56 g
Carrot
2 unit
Green Onion
1 unit
Lemon
½ unit
Greek Yogurt
(Contains Milk)
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
2 tsp
Cajun Seasoning
(Contains Sulphites)
Not included in your delivery
¼ tsp
Sugar*
unit
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F. (To bake the chicken and roast the sweet potatoes.) Start prepping when your oven comes up to temperature!
Prep: Wash and dry all produce. Zest, then juice the lemon. Toss the sweet potatoes with a drizzle of oil on a foil-lined baking sheet and arrange it on one side of the sheet. In a medium bowl, crush the cornflake cereal with your hands until finely crumbled. Stir in the lemon zest and as much spice blend as you like.
Bake the chicken: Coat each chicken thigh with mayonnaise, then press into the cornflake mixture to completely cover. Arrange the chicken on the other side of the baking sheet. (To serve 4 people, you may need two baking sheets.) Bake in the centre of the oven, flipping halfway through baking, until the sweet potatoes are roasted and the chicken is cooked through, 20-23 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Make the slaw: Meanwhile, thinly slice the green onion. In a large bowl, whisk 1 tbsp lemon juice (double for 4 people) with the yogurt (DO: measure out) and Dijon. Add the cabbage, carrot and green onion and stir to coat. Season with sugar, salt and pepper to taste.
Finish and serve: Divide the crispy chicken, sweet potato fries and the coleslaw between plates. Enjoy!
