Crispy Crumbed Cassava Flour Chicken and Coleslaw

Crispy Crumbed Cassava Flour Chicken and Coleslaw

Don't let a gluten-free diet stand in your way of Crispy Southern Fried Chicken. 


  • 8 (about 1.1kg) Free Range Chicken Drumsticks 
  • 500ml (2 cups) buttermilk
  • 2 tsp Dijon mustard
  • 2 garlic cloves, crushed
  • 100g organic corn chips, crushed
  • 70g (1/2 cup) Three Spades Cassava Flour 
  • 3 tsp paprika
  • 1 1/2 tsp sea salt
  • 1/2-3/4 tsp cayenne pepper


  • 400g green cabbage, thinly sliced
  • 3 carrots, peeled, coarsely grated
  • 2 green shallots, thinly sliced
  • 60ml (1/4 cup) buttermilk
  • 1 tbsp low-fat gluten-free mayonnaise
  • 1 tbsp white balsamic vinegar
  • 1/2 tsp Dijon mustard


  1. To remove chicken skin, use kitchen scissors to cut through skin, top to bottom, of drumsticks. Peel and discard. Combine buttermilk, mustard and garlic in a glass or ceramic bowl. Add chicken. Toss to coat. Cover. Place in fridge for 1-8 hours to marinate.
  2. Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Place a lightly greased wire rack over tray. Combine chips (see tip), flour, paprika, salt and cayenne pepper to taste in a shallow bowl. Drain chicken from marinade. Coat in chip mixture. Place on rack. Spray with rice bran oil. Bake for 30-35 minutes or until golden and chicken is cooked through.
  3. For the coleslaw, combine cabbage, carrot and shallot in a large bowl. Whisk buttermilk, mayo, vinegar and mustard in a small bowl. Season. Pour over cabbage mixture and toss well to combine.
  4. Serve chicken with coleslaw.
adapted from 
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