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Crispy Chicken Beetroot and Coleslaw for an Easy Family Dinner
Crispy Chicken Beetroot and Coleslaw brings three textures together on one generous plate. The crunchy chicken, savoury beetroot and creamy slaw make a colourful family dinner.
Crunchy chicken, tender beetroot and a creamy fresh slaw make one very satisfying plate.
Why You Will Love and Enjoy Crispy Chicken Beetroot and Coleslaw
- This is a proper generous dinner with crispy chicken, colourful vegetables and a crunchy creamy slaw all sharing the plate. It’s full of different textures and flavours, and you can easily adjust the chili to suit your crowd.
- The chicken is seriously crunchy: Cornflakes and fine breadcrumbs give the coating plenty of texture.
- The beetroot gets a savoury makeover: Warm spinach, green pepper, dhania (cilantro) and a little chili make it anything but boring.
- The slaw does the fresh and creamy thing: Cabbage, carrots, mushrooms and avocado bring plenty of crunch and freshness.
Crispy Chicken Beetroot and Coleslaw
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
Crispy homemade chicken lands on the table with a warm beetroot and spinach salad and a crunchy, creamy slaw. It’s the kind of generous family meal where everyone can help themselves and go back for a little more.
Ingredients
Units
Scale
Crispy Chicken
- 1 whole chicken, about 1.5 kg, cut into 8 pieces
- 1 cup self-raising flour
- 2 large eggs
- 2 cups finely crushed cornflakes
- 2 cups fine crispy breadcrumbs
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp chili flakes, or to taste
- Vegetable oil, enough for deep frying
Warm Beetroot and Spinach Salad
- 2 bunches fresh spinach, washed and finely chopped
- 1 large onion, finely sliced
- 1 red chili, finely chopped
- Salt, to taste
- 1 tsp ginger-garlic paste
- 2 bunches fresh beetroot, peeled, diced small and washed
- 1 large green pepper, diced
- 1/4 cup fresh dhania (cilantro), chopped
- 1 tbsp olive oil
- 2 tbsp water, if needed
Crunchy Coleslaw
- 1/2 cabbage, washed and finely chopped
- 4 carrots, grated
- 1 bunch fresh spinach, washed and finely chopped
- 1 punnet mushrooms, chopped
- 1 large green pepper, chopped
- 3 green chilies, finely sliced
- 1/4 cup fresh dhania (cilantro), chopped
- 1 tsp Robertson garlic flakes
- Salt, to taste
- 1 tsp Robertson crushed black pepper
- 1 cup mayonnaise
- 1 cup Greek yogurt, optional
- 1 to 2 avocado pears, sliced just before serving
Instructions
Crispy Chicken
- Pat 1 whole chicken, cut into 8 pieces, dry with paper towels. This little step matters because excess moisture can make the coating slide off and can also cause the hot oil to spit.
- In one shallow bowl, whisk 2 large eggs until well combined.
- In another bowl, combine 1 cup self-raising flour, 1 tsp salt, 1 tsp ground black pepper and 1 tsp chili flakes.
- In a third bowl, mix 2 cups finely crushed cornflakes with 2 cups fine crispy bread crumbs.
- Dip each piece of chicken into the seasoned 1 cup self-raising flour, shaking off the excess. Dip it into the 2 whisked eggs, then coat really well in the 2 cups cornflake and 2 cups breadcrumb mixture. Press the crumbs onto the chicken with your fingers so they stick properly.
- Heat enough vegetable oil for deep frying to about 350⁰F (175⁰C). Don’t overcrowd the pot, as adding too much chicken at once will drop the oil temperature and leave you with a greasy coating.
- Fry the chicken pieces in batches until deeply golden and cooked through, turning as needed for even browning. Depending on the size of the pieces, this will generally take about 10 to 15 minutes per batch.
- Check the thickest part of the chicken with a thermometer. It should reach 165⁰F (74⁰C). Transfer the cooked chicken to a rack or a plate lined with paper towel and let it rest for a few minutes before serving.
Warm Beetroot and Spinach Salad
- Heat 1 tbsp olive oil in a large frying pan over medium heat.
- Add 1 large finely sliced onion and sauté until softened.
- Stir in 1 tsp ginger garlic paste and cook for about 30 seconds, just until fragrant.
- Add 2 bunches peeled and diced fresh beetroot, 1 large diced green pepper and salt to taste. Sauté for about 6 minutes, stirring regularly.
- Add 2 tbsp water if the beetroot is still firm and cover the pan for a few minutes to help it soften without burning the vegetables. Continue cooking until the beetroot is tender but still has a little bite.
- Add 2 bunches finely chopped fresh spinach, 1 finely chopped red chili and 1/4 cup chopped fresh dhania (cilantro). Cook for about 3 minutes, stirring until the spinach wilts and everything is nicely combined.
- Taste and adjust the salt and chili if needed. Serve warm alongside the crispy chicken.
Crunchy Coleslaw
- Add 1/2 finely chopped cabbage, 4 grated carrots, 1 bunch finely chopped spinach, 1 punnet chopped mushrooms, 1 large chopped green pepper, 3 finely sliced green chilies and 1/4 cup chopped fresh dhania (cilantro) to a large bowl.
- Sprinkle over 1 tsp Robertson garlic flakes, salt to taste and 1 tsp Robertson crushed black pepper.
- Add 1 cup mayonnaise and, if you’re using it, 1 cup Greek yogurt. Mix everything really well so the vegetables are evenly coated.
- Cover and refrigerate the coleslaw for a few hours. This gives the flavours time to come together and the vegetables a chance to chill properly.
- Just before serving, slice 1 to 2 avocado pears and gently fold them through the coleslaw. Don’t add the avocado too early or it can become soft and lose its fresh appearance.
- Serve the crunchy coleslaw with the crispy chicken and warm beetroot salad.
Notes
Prepared, tried, and tested by Nazley
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Additional Information
- Can the chicken be frozen? Yes. Cooked crispy chicken can be cooled completely, wrapped well and frozen for up to 2 months. Reheat it in an oven or air fryer until heated through to help bring back some of the crispness.
- The beetroot and spinach salad can also be frozen, although the spinach may be softer after thawing. The coleslaw should not be frozen because cabbage, mayonnaise, yogurt and avocado can become watery or change texture.
- How long can the leftovers be stored? Store cooked chicken in a covered container in the refrigerator for up to 3 days. The cooked beetroot and spinach salad can also be refrigerated for up to 3 days. Keep the coleslaw refrigerated and use it within 2 days. If possible, store the avocado separately and add it shortly before serving.
- Can chicken pieces be used instead of a whole chicken? Yes. Drumsticks, thighs, wings or breasts all work. Cooking time will vary according to the size and type of chicken piece, so always check that the thickest part reaches 165⁰F (74⁰C).
- Why should the chicken be patted dry? Drying the chicken removes excess surface moisture, helping the flour, egg and crumb coating adhere properly. It also reduces the chance of the hot oil spitting when the chicken is added.
- Why is the oil temperature important? The oil should be around 350⁰F (175⁰C) before frying. Oil that’s too cool can make the coating greasy, while oil that’s too hot can brown the outside before the chicken is cooked through.
- Why should the chicken be fried in batches? Adding too much chicken at once lowers the oil temperature. Frying in smaller batches helps the coating stay crisp and gives the chicken room to cook evenly.
- How do I know when the chicken is cooked? The thickest part of each chicken piece should reach 165⁰F (74⁰C) on a meat thermometer. Don’t rely only on the colour of the coating because crispy chicken can brown before the centre is fully cooked.
- Why might my beetroot still be firm after 6 minutes? Beetroot varies in size and firmness. Cutting the beetroot into small, evenly sized pieces helps it cook more quickly. If it’s still firm, add 2 tbsp water, cover the pan and continue cooking until tender but not mushy.
- Can the beetroot salad be made ahead? Yes. Cook it earlier in the day, refrigerate it and gently reheat it before serving. Add the fresh dhania and adjust the seasoning after reheating if needed.
- Why is the avocado added at the end? Avocado softens quickly and can become mushy when mixed into the slaw too far in advance. Adding 1 to 2 sliced avocado pears just before serving keeps the pieces fresher.
- Can I make the coleslaw lighter? Yes. Use 1 cup mayonnaise and 1 cup Greek yogurt for a creamy but lighter dressing. You can also use only Greek yogurt if you prefer to skip mayonnaise altogether.
- What can I use instead of fresh dhania (coriander)? Fresh parsley or fresh cilantro can be substituted. The flavour will change slightly, but either works well with the vegetables and creamy slaw.
- Can I leave out the chilies? Absolutely. Leave out the red chili and green chilies for a mild version, or reduce the amount if you want just a gentle bit of heat.
- Can I make the chicken coating without cornflakes? Yes. Replace the 2 cups finely crushed cornflakes with another 2 cups of fine crispy bread crumbs. The coating will still be crisp, although it won’t have quite the same texture.
- Can the whole meal be prepared ahead? Most of it can. The beetroot salad can be cooked ahead and reheated, while the coleslaw can be prepared several hours before serving. For the crispiest chicken, fry it closer to mealtime and add the avocado to the slaw just before serving.
Crispy Chicken Beetroot and Coleslaw brings crispy homemade chicken together with savoury beetroot, wilted spinach and a fresh, crunchy slaw. The contrast of textures makes every bite interesting, while the colourful vegetables turn it into a generous family meal that’s easy to serve and satisfying from the first bite.
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