Fried chicken and cabbage slaw

111 Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves 4

By Matt Tebbutt
From Saturday Kitchen


  • 8 chicken wings (or thighs or drumsticks)
  • 200g/7oz natural yoghurt
  • 200g/7oz coconut milk (or more yoghurt, soured cream or buttermilk)
  • 4cm/1½in fresh root ginger, peeled and grated
  • 2 garlic cloves, grated

For the seasoned ‘flour’

  • 1 tsp dried thyme or oregano, or other dried herbs
  • 1 tsp paprika
  • ½ tsp freshly ground black pepper
  • 1 tsp sea salt
  • 100g/3½oz oats (or use any flour you have)

For the cabbage slaw

  • ½ red or white cabbage (or red cabbage), thinly sliced
  • 1 red pepper, thinly sliced
  • 1 garlic clove, finely sliced
  • 4cm/1½in piece fresh root ginger, peeled and sliced thinly into sticks
  • 1 tbsp finely chopped coriander, or other fresh herbs
  • 1 lime or lemon, juice only (or 2 tbsp juice from a bottle)
  • salt and freshly ground black pepper, to taste


  1. Place the chicken wings into a large bowl. Stir in the yoghurt, coconut milk, ginger and garlic. Marinate in the fridge for at least an hour.

  2. Preheat the oven to 220C/200C Fan/Gas 7

  3. To make the seasoned ‘flour’, blend all the ingredients together in a food processor until the oats are the consistency of coarse flour. Tip into a large bowl. Mix the chicken wings through the seasoned oat flour.

  4. Heat the oil in a large frying pan over a medium heat. When hot, add the chicken and fry until lightly browned on all sides. Transfer the chicken to a baking tray and cook for 25-30 minutes until crisp and cooked through.

  5. To make the slaw, toss all the ingredients together into a large bowl. Season with salt and pepper.

  6. Serve the fried chicken on a serving plate with the cabbage slaw on the side.

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