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.
Chicken Thighs, Skinless
Sweet Potato, cubes
(Contains Egg, Mustard)
Red Cabbage, shredded
(Contains Mustard, Sulphites)
Not included in your delivery
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!