Crispy, golden chicken, spicy-sweet kumara wedges, and a refreshing crunchy slaw—this is comfort food with a bold, flavourful twist. Using Fogdog’s Gluten Free Shake & Bake Coating Mix, you’ll get that perfect crunch without the fuss of deep frying. It’s easy enough for a weeknight dinner, yet impressive enough to serve to guests.
Ingredients
For the Chicken Thighs:
- 6–8 chicken thighs, skin-on or skinless (approx. 1.5 kg)
- Fogdog Gluten Free Shake & Bake Coating Mix — enough to coat (per product directions)
- A little water for coating
- Cooking oil (for frying or brushing if baking)
For the Cajun Kumara Wedges:
- 2 large kumara (sweet potatoes), cut into wedges
- 1–2 tablespoons olive oil
-
1–2 teaspoons Cajun seasoning (store-bought or homemade blend of paprika, garlic powder, onion powder, cayenne, herbs, salt, pepper)
For the Slaw:
- ½ small cabbage, finely shredded
- 1 large carrot, julienned or grated
- 100 g mayonnaise
- 1–2 tablespoons apple cider vinegar or lemon juice
- Salt and pepper to taste
Method
1. Preheat the oven to 220 °C
2. Toss kumara wedges in olive oil and Cajun seasoning. Spread them evenly on a baking tray.
3. Put Fogdog GF Shake & Bake Mix into a plastic bag or reusable container. Dip each chicken thigh lightly in water (or beaten egg), then into the coating mix. Shake well until fully coated. Let them rest for a few minutes to let the flavor infuse
4. Place coated thighs and kumara wedges on separate trays (or one large tray with space between them). Bake for 45-50 minutes – until the chicken is cooked through (internal temp of 75 °C) and the kumara is tender and golden. Flip halfway for even browning.
5. While everything’s baking, make the slaw. Mix shredded cabbage and carrot in a bowl and mix together with mayo, vinegar (or lemon juice), salt and pepper.
6. Plate the crispy Shake & Bake chicken thighs with the spicy Cajun kumara wedges and a generous side of refreshing slaw.