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Crispy fried chicken with fennel and cabbage slaw

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Need inspiration for your weeknight menu? Look no further than this Crispy fried chicken recipe. Served with a fennel and cabbage slaw, it’s a quick and super tasty option.

  • Serves6
  • Cook time30 minutes
  • Prep time20 minutes
Crispy fried chicken with fennel and cabbage slaw

Ingredients

  • ½ cup (140g) Greek-style yoghurt
  • 2 tsp dried thyme
  • 2 garlic cloves, crushed
  • 8 Coles RSPCA Approved Chicken Thigh Cutlets
  • 1 cup (150g) plain flour
  • 1 tbs smoked paprika
  • 2 tsp cracked black pepper
  • Rice bran oil, to shallow-fry
  • 2 fennel bulbs, trimmed, thinly sliced, fronds reserved
  • 2 cups (160g) shredded red cabbage
  • 2 spring onions, thinly sliced
  • 1 carrot, cut into matchsticks
  • ⅓ cup (100g) coleslaw dressing
  • Lemon wedges, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the yoghurt, thyme and garlic in a large bowl. Season. Add the chicken and toss to coat.
  2. Step 2

    Preheat oven to 220°C. Line a large baking tray with baking paper.
  3. Step 3

    Combine the flour, paprika and pepper in a bowl. Season with salt. Coat each chicken piece in the flour mixture. Heat the oil in a large frying pan over medium-high heat. Fry the chicken, turning, for 5 mins or until golden. Place on prepared tray. Bake for 25 mins or until cooked through.
  4. Step 4

    Combine the fennel, cabbage, spring onion and carrot in a bowl. Add dressing and toss to combine.
  5. Step 5

    Serve chicken with the slaw and lemon wedges.

Crispy fried chicken with fennel and cabbage slaw

Crispy fried chicken with fennel and cabbage slaw
  • Serves6
  • Cook time30 minutes
  • Prep time20 minutes
Ingredients
  • ½ cup (140g) Greek-style yoghurt
  • 2 tsp dried thyme
  • 2 garlic cloves, crushed
  • 8 Coles RSPCA Approved Chicken Thigh Cutlets
  • 1 cup (150g) plain flour
  • 1 tbs smoked paprika
  • 2 tsp cracked black pepper
  • Rice bran oil, to shallow-fry
  • 2 fennel bulbs, trimmed, thinly sliced, fronds reserved
  • 2 cups (160g) shredded red cabbage
  • 2 spring onions, thinly sliced
  • 1 carrot, cut into matchsticks
  • ⅓ cup (100g) coleslaw dressing
  • Lemon wedges, to serve
    Description

    Need inspiration for your weeknight menu? Look no further than this Crispy fried chicken recipe. Served with a fennel and cabbage slaw, it’s a quick and super tasty option.

    Method
    1. Step 1

      Combine the yoghurt, thyme and garlic in a large bowl. Season. Add the chicken and toss to coat.
    2. Step 2

      Preheat oven to 220°C. Line a large baking tray with baking paper.
    3. Step 3

      Combine the flour, paprika and pepper in a bowl. Season with salt. Coat each chicken piece in the flour mixture. Heat the oil in a large frying pan over medium-high heat. Fry the chicken, turning, for 5 mins or until golden. Place on prepared tray. Bake for 25 mins or until cooked through.
    4. Step 4

      Combine the fennel, cabbage, spring onion and carrot in a bowl. Add dressing and toss to combine.
    5. Step 5

      Serve chicken with the slaw and lemon wedges.