25 Minutes
Southern Fried Chicken with Slaw & Chipotle Cream

Southern Fried Chicken with Slaw & Chipotle Cream

Goujons of chicken marinated in paprika, lemon and mustard and coated in a herb and spice crust, served with a red cabbage, apple, pear and peanut coleslaw and a smoky hot pepper dressing

How it's doneDirections

Step 1

Mix the marinade ingredients together.

Step 2

Slice the chicken fillets into small strips or goujons.

Place the chicken in the marinade, refrigerate for at least two hours preferably overnight

Step 3

Take the chicken out of the fridge.

Set the oven to 180C 350F or gas mark 4.

Step 4

20 Minutes

Peel and crush the garlic using the garlic crusher or chop finely

Mix the coating ingredients together.

Dip the chicken strips into the coating

Place the chicken on the baking tray, brush or spray lightly with oil and cook for 20 mins.

Step 5

Squeeze the lemon(s) and the lime(s) .

Mix the dressing ingredients together

Step 6

Wash and shred the red cabbage

Step 7

Peel and core the apples, then chop them into matchsticks.

Step 8

Peel and core the pears then chop into matchsticks.

Step 9

Slice the red onions thinly.

Step 10

Wash and dice the celery.

Step 11

Slice the jalapeno.

Step 12

Wash and finely chop the fresh coriander.

Step 13

Place all the salad ingredients in a bowl.

Add the salad dressing then toss the salad and set aside.

Step 14

Mix the cream ingredients together.

Set aside

Step 15

Check the chicken is cooked by piercing the chicken and checking the juices run clear.

When the chicken is cooked remove from the oven.

Step 16

Place the salad on a plate, lay the chicken over the top and serve with the Chipotle Cream.

This recipe is from the cookery book Around the World in Salads by Katie & Giancarlo Caldesi http://caldesi.com/about/

What you needIngredients

Servings 2
Utensils
  • 1 Rectangular Pie Dish
  • 1 Chopping Board
  • 1 Large Knife
  • 1 Frying Pan
  • 1 Fish Slice
  • 1 Medium Bowl
Chicken
  • 2 Chicken Breasts
Marinade
  • 125 ml Milk
  • 1/2 tbsp Mustard
  • 1 tsp Fresh Lemon Juice
  • 1/2 tsp Paprika
  • 1 pinch Salt
  • 1 pinch Black Peper
To Cook
  • 2 tbsp Olive Oil
Salad
  • 1 Apple
  • 1 Pear
  • 150 grams Red Cabbage
  • 1 stick Celery
  • 1 Red Onion
  • 1 handful Fresh Coriander
  • 25 grams Roast Peanuts
  • 2 tbsp Jalapeno (Slices)
Dressing
  • 2 tbsp Olive Oil
  • 2 tsp Fresh Lemon Juice
  • 1/2 Lime
  • Salt - to taste
  • Black Pepper - to taste
Cream
  • 1 tsp Chipotle Paste
  • 100 ml Sour Cream
  • 50 ml Mayonnaise Light
Coating
  • 1 tsp Dried Thyme
  • 1 tbsp Dried Sage
  • 1 Garlic Clove
  • 50 grams Plain Flour
  • 1/2 tbsp Dried Oregano
  • 1/2 tbsp Mustard Powder
  • 1/2 tbsp Ground Ginger
  • 1/2 tbsp Paprika
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

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