EASY (15 - 20 minutes)
BYO Ingredients & Utensils
1 egg
35g (¼ cup) plain flour
2 tbs vegetable oil
1 tsp wholegrain mustard
oven tray
medium frypan
paper towel
mandoline (optional)
Instructions
1. Heat mac 'n' cheese
Preheat the oven to 200C, fan-forced. Remove the film from the mac 'n' cheese. Put on an oven tray and bake for 15-20 mins until hot.
2. Coat chicken
Meanwhile, whisk 1 egg in a shallow bowl. Combine the country seasoning and 35g (¼ cup) plain flour in a separate shallow bowl and season with pepper. Dip the chicken in the egg, then coat in the flour mixture (see Kitchen 101).
3. Fry chicken
Heat 2 tbs vegetable oil in a medium frypan over medium-high heat. Cook the chicken, turning occasionally, for 5 mins or until golden and cooked through. Remove from the pan and drain on paper towel. Season with salt and pepper.
4. Toss slaw
Thinly slice the cabbage with a sharp knife or mandoline. Combine the maple and mustard dressing and 1 tsp wholegrain mustard in a large bowl and season with salt and pepper. Add the cabbage and salad leaves and toss to combine.
5. Serve up
Divide the fried chicken, mac 'n' cheese and slaw among plates. Enjoy!
6. Kitchen 101
If you have any leftover egg and flour, try double-coating the chicken. Dip it back in the egg, then coat with the remaining flour. Why? The chicken will be extra crispy. Who wouldn't want that?