Crispy Chicken & Coleslaw

📝 Ingredients

• 600 g boneless, skinless chicken thighs
• 300 g plain yoghurt (150 g for the marinade, 150 g for the coleslaw)
• 2 tsp sweet paprika + 1 tsp garlic powder
• 80 g panko breadcrumbs
• 2 tbsp rapeseed oil
• ¼ white cabbage (about 400 g)
• 2 carrots (about 100 g each)
• 2 tins sweetcorn (280 g drained)
• 1 tbsp mayonnaise + 1 tsp Dijon mustard
• 1 tbsp white wine vinegar + 1 tsp caster sugar
• Salt, black pepper

🍴 Utensils

• 2 mixing bowls
• Frying pan
• Baking tray, wire rack and baking paper
• Coarse grater
• Cutting board and knife

📖 Steps

1. Cut the thighs in half if they're large, so the pieces are even. In a mixing bowl, mix 150 g yoghurt, the paprika, garlic powder, 1 level tsp salt and some pepper, then coat the chicken in it. Cover and leave to marinate in the fridge for at least 20 min.
2. While it marinates, make the coleslaw: cut out the cabbage core and slice the cabbage very finely with a knife into 2 mm strips. Grate the peeled carrots and drain the sweetcorn, then put everything in a large mixing bowl.
3. In a small bowl, mix the remaining 150 g yoghurt, the mayonnaise, mustard, vinegar, sugar, a pinch of salt and some pepper. Pour over the vegetables, mix well and chill: the cabbage softens slightly in 30 min.
4. Preheat the oven to 200 °C. Heat the oil in a frying pan over a medium heat, add the panko and stir constantly for 3 to 4 min, until golden. Tip it straight into a shallow dish to stop it cooking.
5. Lift the chicken out of the marinade, letting the excess yoghurt drip off, then roll each piece in the golden panko, pressing firmly with your hands so it sticks on all sides.
6. Place the pieces on a wire rack set over a baking tray lined with baking paper: the air circulates and the underside stays crisp. Bake for 20 to 25 min without turning, until the coating is golden brown and the juices run clear.
7. Check it's cooked by cutting into the largest piece: the meat should no longer be pink in the middle. Leave to rest for 3 min, then serve the chicken piping hot with the well-chilled coleslaw.