SOUTHERN "FRIED" CHICKEN 'N' SLAW

• porsi: 3-4

Bahan-bahan

For the coleslaw:

1/2 medium head of white cabbage,

shredded

1 carrot, shredded

1/2 red onion, sliced

70g mayonnaise

40g plain natural yoghurt

1 tsp Dijon mustard

80ml cider vinegar

1 tbsp sugar

Salt and black pepper

For the chicken:

3 tbsp dried oregano

3 tbsp dried thyme

11/2 tbsp cumin

3 tbsp ground white pepper

11/2 tbsp salt

320g plain flour

3 eggs

12 chicken drumsticks (or a mixture of drumsticks and thighs), skinned

Petunjuk

1 In a large bowl, combine the shredded cabbage, carrot and onion.

2 In a separate bowl, whisk the mayonnaise, yoghurt, mustard, vinegar

and sugar until blended. Season with salt and black pepper to taste.

3 Pour the mixture over the vegetables toss well to coat. Place in the fridge until ready to serve.

4 Preheat the oven to 200'C/1800C fan/gas mark 6.

5 In a bowl, combine the oregano, thyme, cumin, pepper, salt and flour.

Beat the eggs in a second bowl.

6 Working one at a time, dip the chicken pieces into the beaten egg,

then into the flour mixture. Dust any excess flour off the chicken.

7 Place a wire rack over a baking tray (tip - use the rack from the grill) and

place the coated chicken on top.

8 Bake for 20 minutes, then remove the chicken from the oven and allow to rest for 10 minutes.

9 Serve the chicken with coleslaw and some chunky chips.