Oven-fried chicken with coleslaw
- 6tbsp plain flour
- 2tsp smoked paprika
- 1tsp cayenne pepper
- 2tsp garlic powder
- 2tsp oregano
- 2 eggs, beaten
- 8 chicken drumsticks
- 2tbsp rapeseed oil
- 1 carrot, cut into matchsticks
- ¼ cabbage, shredded
- ½ red onion, sliced
- 4tbsp reduced-fat crème fraîche
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
In a deep plate or wide bowl, mix together the flour, paprika, cayenne, garlic powder and oregano with a big pinch of ground black pepper. Put the egg into another bowl. Dust each drumstick in the flour, then dip in the egg and back into the flour.
Lay the drumsticks on the tray and bake for about 30 mins, until cooked through, drizzling with the oil halfway through.
Meanwhile, to make the slaw, mix the carrot with the cabbage, onion and crème fraîche. Season with black pepper and serve with the oven-fried chicken.