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RECIPE: CRISPY CHICKEN ‘N’ SLAW

Don’t be handing over your cash to the Colonel, whip up this classic pairing at home instead…

 

Ingredients

150g fine dry breadcrumbs

1½ tsp  dried sage

100g plain flour

2 eggs, lightly beaten

600g chicken mini breast fillets

Oil, for shallow frying

For the Ranch Coleslaw…

2 cups (475 ml) finely shredded green cabbage

bunch spring onions, finely sliced

1 small green pepper, seeded, deveined and finely sliced

1 stick celery, trimmed & finely sliced

1 red apple, finely sliced & tossed in 2 tablespoons lemon juice

75g walnuts, lightly toasted

6 tbsp Newman’s Own Ranch Dressing

Cooking Time

15 mins preparation, 15 mins cooking

How to make it

  • Make coleslaw. Combine all ingredients in a large bowl and mix to combine. Set aside.
  • Preheat oven to Mark 3/160ºC. Combine breadcrumbs and sage in a medium size bowl. Coat chicken in flour, then egg and then coat in breadcrumb mixture.
  • Pour oil into a large frying pan to a depth of about 1/2 cm. Heat over a medium-high heat. Cook chicken in 2 batches for 3 minutes each side or until cooked. Drain on paper towel (keep first batch warm in oven).
  • Serve chicken with coleslaw.

 

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