We've created our own special blend of herbs and spices to give you a healthy version of Southern fried chicken. Oven baked with breadcrumbs, herbs and spices... all served with a classic slaw. Three big Bannockburn free range drumsticks per person because we know you will want more!

40 Minutes.  Free Range.  Healthy Comfort Food!

Serves 2

6 free range chicken drumsticks
2 free range eggs
1 cup breadcrumbs
0.5 tablespoon sweet paprika
0.5 tablespoon onion powder
0.5 tablespoon garlic powder
300g green cabbage
1 carrot
1 celery stick
2 sprigs of parsley
2 tablespoons whole-egg mayonnaise (40g)
1 lemon

Preheat oven & crumb chicken
Preheat the oven on fan bake to 220ºC.In a large bowl, combine breadcrumb mix, salt and pepper. Lightly beat eggs into a second bowl. Pat drumsticks dry with paper towel. Dip each drumstick into the egg and then into the breadcrumb mix. Place onto a lined bake tray.

Cook chicken
Drizzle or spray olive oil over each drumstick. Place tray into the hot oven on middle shelf. Bake chicken for 30 - 35 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife. Remove from the oven and rest for 5 minutes.

Prepare slaw & make dressing
While the chicken is cooking, thinly slice cabbage, grate the carrot and chop parsley. Place together in a bowl. Whisk together the mayonnaise, juice of half a lemon, salt and pepper. Toss to combine salad and dressing.

To serve
Pile up the slaw alongside the baked chicken and add a lemon wedge to finish.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

January 21, 2016 by Timothy Ryder
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