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Uko wateka Inkoko iryoshye cyane nkiya KFC na Salad yamashu😊👍 // crispy chicken and Coleslaw Salad

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Flavors of East Africa
Flavors of East Africa
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Recipe Information

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Video-Specific Recipe

Crispy Chicken and Coleslaw Salad

Cultural Context

Crispy Chicken and Coleslaw Salad is a delightful dish that reflects Rwanda's growing culinary scene, integrating local ingredients with global influences. The crispy chicken offers a satisfying crunch, while the coleslaw adds a refreshing contrast, making it a popular choice for casual meals and gatherings. This dish has gained popularity beyond Rwanda, with variations appearing in many countries, showcasing the universal love for fried chicken and fresh salads.

RwandanRWmain
45 min
medium
4 servings
Servings4
chicken legs or chicken wings
Dijon Mustard
Chicken Masala
Maggi
garlic powder
turmeric
light soy sauce
dark soy sauce
cooking oil
salt
all purpose flour
egg
breadcrumbs
green cabbage, finely shredded
purple (red) cabbage, finely shredded
carrot, peeled
red onion
mayonnaise
apple cider vinegar
1 teaspoon of honey
lemon juice

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers health benefits, while lemon juice is a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has similar health benefits, while vegetable oil is more affordable.

1

Prepare the crispy chicken by seasoning chicken legs or wings with Dijon mustard, chicken masala, Maggi, garlic powder, turmeric, light soy sauce, dark soy sauce, salt, and all-purpose flour.

2

Dip the seasoned chicken in egg and coat with breadcrumbs.

3

Heat cooking oil in a skillet and fry the chicken until crispy and cooked through.

4

For the coleslaw salad, combine the finely shredded green cabbage, purple cabbage, and peeled carrot in a large bowl.

5

In a separate bowl, mix mayonnaise, apple cider vinegar, Dijon mustard, honey (or sugar), lemon juice, and salt to create the dressing.

6

Combine the shredded vegetables with the dressing and toss until well coated.

Cooking Techniques

mixingfryingshreddingtossing

Equipment Needed

skilletlarge bowl

Spice Level:

🌶️🌶️🌶️

Allergens

eggsoy

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