Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, westbury baked chicken with slaw. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Great recipe for Westbury Baked Chicken with Slaw. We've all loved a bit of KFC in our time I'm sure and what better way to enjoy it but baked and with a pile of lovely fresh slaw. Once the chicken is done cooking, shred with two forks.
Westbury Baked Chicken with Slaw is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Westbury Baked Chicken with Slaw is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have westbury baked chicken with slaw using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Westbury Baked Chicken with Slaw:
- Get 6 boneless chicken thighs, skin off, cut in half
- Prepare 150 g panko breadcrumbs
- Get 1 large egg, mixed
- Make ready 25 g plain flour
- Get 1 tsp hot paprika (optional)
- Make ready 1/8 (around 160g) of red cabbage, white cabbage, finely shredded
- Prepare 2 carrots (around 160g), grated
- Get 1/2 red onion, finely sliced
- Take 3 tbsp full-fat mayonnaise
- Make ready Squeeze half a lemon
- Prepare 2 tsp Sumac
- Get Handful chopped parsley
- Get Salt and pepper
Toss cabbage, onion, and red pepper flakes in a medium bowl; season with salt. To make the slaw, toss all the ingredients together into a large bowl. Season chicken cutlets with blackening seasoning, and kosher salt and black pepper. Place the chicken in a large bowl.
Instructions to make Westbury Baked Chicken with Slaw:
- Preheat the oven to 200 degrees.
- Make sure all the little bones are out of the thighs by feeling the meat. Place the egg onto one of the plates and whisk until all blended together.
- On another plate place the plain flour, season with salt and pepper and add the paprika if using and mix thoroughly. On the final plate put the panko breadcrumbs.
- Put the plates in order of which you will need them. Flour, egg and then breadcrumbs. So as not to ‘pané’ your hands, use one hand for the dry ingredients and the other for the wet. Inevitably you will get a bit sticky but not half as bad!
- Take 1 piece of chicken and dust it in flour, shaking to remove the excess. Then dip it in the egg mixture and shake to remove any excess and then coat in panko crumbs. Do this to all of the thighs and place them on the tray.
- Place in the oven for 45 mins, turning halfway through so as to colour evenly.
- Meanwhile, make your slaw. Place all the vegetables in a bowl and mix. Add the mayonnaise, salt, pepper, lemon juice, sumac and mix. Taste and adjust the seasoning and creaminess from the mayonnaise, as desired.
- Serve the chicken and slaw together….enjoy!
- For a lighter version exchange 1 or 2 tablespoons of full fat yogurt for the mayonnaise. If you don’t have any sumac, 1/2 tbsp of Dijon mustard works really well too.
Pour over one-third of the fish sauce mixture and turn to coat. Line a large baking tray with baking paper. Place the rice flour in a shallow bowl. Transfer chicken to the bowl with the rice flour and toss to coat. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat.
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