HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthern Chicken
Southern Chicken

Southern Chicken

with Sweet & Crunchy Slaw

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Shake’em and bake’em fellas! This meal truly celebrates all things American. If you’re craving crispy southern comfort food, but still want to look like Beyonce, we’ve got you covered! Our scrumptious slaw and delectable sweet potato fries will have you feeling so crazy right now!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyMedium

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

700 g

chicken thigh

2 tsp

smokey paprika

800 g

sweet potato

4 cup

red cabbage



1 bunch

spring onions

1 bunch




1 tub

Greek-style yoghurt


2 tsp

Dijon mustard


Not included in your delivery

¼ cup

plain flour


1 tsp

baking powder

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2860 kJ
Fat23.1 g
of which saturates6.3 g
Carbohydrate65.9 g
of which sugars22.5 g
Dietary Fibre0 g
Protein46.5 g
Cholesterol0 mg
Sodium450 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Plastic Bag
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, halve the chicken thighs and cut the sweet potatoes into fries (unpeeled). Finely shred the red cabbage and peel and grate the carrots. Finely slice the spring onions, finely chop the coriander and juice the lemon.


Place the chicken thighs, plain flour, baking powder, smokey paprika and a generous seasoning of salt and pepper in a plastic bag and shake to coat the chicken thighs. Place the chicken on a lined oven tray and spray or brush lightly with some olive oil. Place the sweet potato on a second lined oven tray and toss in the olive oil. Season with salt and pepper. Place both trays in the oven for 25-30 minutes or until the chicken is cooked through and the sweet potato is tender. Swap the trays halfway through to ensure even cooking.


Meanwhile, in a large bowl combine the shredded red cabbage, carrot, spring onion and coriander. In a small bowl combine the lemon juice, Greek yoghurt, and Dijon mustard. Stir the yoghurt dressing through the coleslaw mix. Season generously with salt and pepper.


To serve, divide the crispy chicken, sweet potato fries and the healthy coleslaw between plates and dig in!