HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthern Chicken Shake And Bake
Southern Chicken Shake and Bake

Southern Chicken Shake and Bake

with 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 fries will have you feeling so crazy right now.

Tags:Kid FriendlyEgg FreeKid Friendly

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

1 packet

free range chicken thighs

1 sachet

sweet paprika

800 g


4 cup

red cabbage





1 tub

Greek-style yoghurt


½ tub

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)2730 kJ
Fat23 g
of which saturates6.4 g
Carbohydrate60.5 g
of which sugars9.4 g
Dietary Fibre0 g
Protein45.8 g
Cholesterol0 mg
Sodium456 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, wash the potatoes and cut them into fries (unpeeled). Finely shred the red cabbage and measure out the required amount. Peel and grate the carrot, and juice the lemon.


Place the chicken thighs, plain flour, baking powder, sweet paprika and a generous seasoning of salt and pepper in a plastic bag and shake to coat the chicken thighs. Place on a lined oven tray and spray or brush the chicken lightly with some olive oil. Place the potatoes 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 potatoes are tender. Swap the trays halfway through to ensure even cooking.


Meanwhile, in a large bowl combine the finely shredded red cabbage and carrot. 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, potato fries and the healthy coleslaw between plates and dig in!