Prepare 3 bowls, one filled with the flour, the other with the egg, and that last with the quinoa, salt, pepper and curry powder mixed together.
Dust the chicken in the flour, mix through the egg and roll in quinoa flakes.
On a medium heat, fill a deep sided fry pan or medium sized pot with the oil until half full (or until there enough to cover the chicken). Heat until 160°C
For the coleslaw, combine mayonnaise, mustard, cabbage, vinegar, celery, spring onions, cayenne pepper and salt and pepper in a bowl. Mix through until cabbage is evenly coated.
Cook the chicken a couple pieces at a time, removing from the oil when golden brown (don’t have the heat too high, or the chicken will burn on the outside and not cook through). Drain on paper towel to remove excess oil.
Serve chicken alongside the coleslaw, garnishing with extra spring onions and cayenne pepper.
For some, roasting a whole chicken can be a tad daunting, but we’re here to guide you through some simple steps so that you can cook a succulent and golden roast chook every time. There's a thousand and one ways to roast a chicken and everyone has their method, but this is a simple and foolproof method that you can alter to suit whatever your preferences may be!
Naturally, we'd eat anything that's topped with a pillow of mash potato and golden cheese, so in celebration of our money-saving cuts, we're sharing one of our favourite ways of cooking our beef mince, a Classic Cottage Pie! Not only is it also packed with veg, but it warms you from the inside out, providing you with the perfect dinner to come home to after a cold Melbourne winters day.