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Southern 'Faux Fried' Chicken

Southern 'Faux Fried' Chicken

Southern 'Faux Fried' Chicken

with Healthy Slaw and Fries

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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!

Allergens:

Sulphites

•Barley

•Egg

•Mustard

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

serving amount

500 g

Chicken Thighs, Skinless

340 g

Sweet Potato, cubes

2 cup

Corn Flakes

2 tbsp

Mayonnaise

113 g

Red Cabbage, shredded

56 g

Carrot

2 unit

Green Onion

1 unit

Lemon

½ unit

Greek Yogurt

1.5 tsp

Dijon Mustard

2 tsp

Cajun Seasoning

Not included in your delivery

¼ tsp

Sugar*

unit

Oil*

Nutrition Values

/ per serving

Calories732 kcal

Energy (kJ)3063 kJ

Fat24 g

Carbohydrate71 g

Dietary Fiber9 g

Protein56 g

Sodium775 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Bowl

Cooking Steps

1

Preheat the oven to 450°F. (To bake the chicken and roast the sweet potatoes.) Start prepping when your oven comes up to temperature!

Zest the lemon

2

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.

3

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

4

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.

5

Finish and serve: Divide the crispy chicken, sweet potato fries and the coleslaw between plates. Enjoy!

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