Southern-style roast chicken with chips and classic coleslaw from Delicious Magazine (UK), April 2021 (page 42)

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Notes about this recipe

  • sarahj22 on April 06, 2021

    I only made the chicken (not the slaw and chips) and I was very impressed. All the crunch, taste and indulgence of deep-fried chicken but with less oil, hassle and mess. I used skinless and boneless thighs rather than chicken pieces on the bone. Served with potato salad, salad leaves and garlic mayo which was lovely, but next time I'll try the chips and coleslaw in the original recipe.

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