Maple-Glazed 'Fried' Chicken
Tangy Cranberry Slaw & Potato Wedges
Cooking time
35 minutes
Servings
4
Calories
750 /serving
It looks, tastes and crunches like fried chicken, but this winner dinner comes hot out of the oven. You’ll thank a spiced buttermilk marinade and a coating of toasted panko, along with a maple syrup and butter glaze. A creamy side slaw gets inventive with cabbage and cranberries.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 300g Shredded cabbage
- 900g Potatoes
- 2 Scallions
- 120g Panko
- 25g Dried cranberries
- 45ml Maple syrup
- 30ml Mayonnaise
- 60ml Buttermilk
- 18g Allure of Allium spices (salt, paprika, ail, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, sunflower oil, oregano, parsley, chives, mustard)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Large pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
4 tbsp Butter
Total Fat
27 g
Saturated Fat
10 g
Sodium
750 mg
Total Carb
82 g
Sugars
22 g
Protein
43 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- Thinly slice the scallions crosswise.
- Pat the chicken dry. In a large bowl, toss with ½ the buttermilk, ⅓ of the spices and S&P. Set aside to marinate.
Start the potatoes
- On a lined sheet pan, toss the potatoes with a drizzle of oil, ⅓ of the remaining spices and S&P.
- Roast, 10 to 14 min., until beginning to soften.
Toast the panko
- Meanwhile, in a large pan, heat 3 tbsp butter on medium.
- Add the panko and toast, stirring often, 2 to 3 min., until golden brown.
- Transfer to a plate and generously season with S&P.
Finish the potatoes & roast the chicken
- When the potatoes are beginning to soften, flip and remove the chicken from the marinade (letting any excess drip off). Working one at a time, coat the chicken in the panko (pressing to adhere).
- Transfer to the pan of potatoes and roast, 18 to 22 min., until the chicken* is cooked through and the potatoes are tender.
Make the maple glaze & slaw
- Meanwhile, in a small bowl, microwave 1 tbsp butter, in 15 sec. increments, until melted.
- Add the maple syrup and remaining spices; stir well.
- In a large bowl, combine the mayo and remaining buttermilk; season generously with S&P.
- Add the cabbage, scallions and cranberries; toss well.
Plate your dish
- Divide the potatoes, chicken and slaw between your plates.
- Brush the chicken with the maple glaze. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
