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Southern fried chicken with coleslaw & corn
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800g pack essential Waitrose British Chicken Southern Fried Chicken Drums & Thighs
2 essential Waitrose Carrots, grated
1 x ¼ Waitrose Red Cabbage, shredded
75g essential Waitrose Half Fat Mayonnaise
1 x Pack of 2 essential Waitrose Sweetcorn cobs
25g essential Waitrose Butter
1 x ½ tsp hot smoked paprika
1. Preheat the oven to 180°C, gas mark 4. Place the chicken pieces on a baking tray and bake for 40 minutes.
2. Meanwhile, mix the carrot, cabbage and mayonnaise, then season.
3. Cook the sweetcorn in boiling water for 6-8 minutes. Drain, add the butter and paprika, toss until evenly coated then cut each in half. Check the chicken pieces are cooked through (with no pink meat), then serve the with coleslaw and sweetcorn.
Typical values per serving:
This recipe was first published in October 2012.