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Crispy Chicken & Chips with Coleslaw


Serves 4

Crispy herbed chicken pieces with thick homemade chips and creamy coleslaw.  Fantastic light, low fat option for all you fried chicken lovers out there.

Per serve: 1664kj (397.5cal); 7.4g total fat (2.5g saturated fat); 7.7g fibre


You’ll need

8 chicken drumsticks, skin removed
1/4 cup flour
1 tsp garlic salt
2 tsp smokey paprika
1 tsp dried thyme
2 egg whites, lightly beaten
3/4 cup panko breadcrumbs (japanese breadcrumbs – lovely big flakes)

2 large potatoes, sliced into thick chips
1 tsp olive oil
1 tsp salt
1 tsp dried thyme

1/4 head cabbage, finely sliced
2 carrots, grated
1 celery stick, finely sliced
2 spring onions, finely sliced

1/2 cup Low fat Greek Yogurt
1/2 cup Light evaporated milk
2 tbsp lemon juice
Pinch dry mustard
Pinch sugar

Let’s go

Heat oven to 200°c. Toss chips in oil, salt and thyme and place on a baking tray.

Combine flour, garlic salt, paprika and thyme and pour into a plastic bag. Drop drumsticks in and give a good shake around to make sure chicken is evenly coated. Roll each drumstick in beaten egg whites and toss over panko breadcrumbs. Place on an oven tray lined with baking paper and place in the oven along with the chips. Cook for 45 minutes.

While chicken and chips are cooking, make the coleslaw. Put coleslaw ingredients into a bowl. Put dressing ingredients into a jar and give a good shake and pour over coleslaw.

Why it’s good for you
I absolutely love this recipe as there is very little oil used, no deep frying chicken or chips and gorgeous low fat coleslaw.  I hope you love it too!
Per serve: 1664kj (397.5cal); 7.4g total fat (2.5g saturated fat); 7.7g fibre


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