Zippy Chicken Coleslaw Recipes

Steps:

• Place a rack in top third of oven; preheat to 425°F. Mix 1/4 cup oil, 1 Tbsp. plus 1 tsp. cumin, 1 1/2 tsp. salt, and 1 1/2 tsp. pepper in a large bowl. Add potatoes and toss to coat. Arrange potatoes on a rimmed baking sheet. Add chicken to bowl and toss to coat. Arrange skin side up on baking sheet in between potatoes.
• Roast chicken and potatoes, tossing potatoes halfway through, until potatoes are crispy, chicken skin is browned, and an instant-read thermometer inserted near bone registers 165°F, 30-35 minutes.
• Meanwhile, toss cabbage, onion, mint, and jalapeño in a large bowl. Cook vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. cumin in a small saucepan over medium heat until warmed through. Pour hot dressing over cabbage mixture and toss to coat. Let sit until ready to use.
• If desired, reserve 4 chicken thighs and 1/2 cup slaw for "Nextover" Chicken Tacos with Quick Refried Beans.
• Divide remaining 4 chicken thighs, potatoes, and slaw among plates.
• Do Ahead
• Chicken and slaw can be made 2 days ahead; cover and chill.

Steps:

• In a small bowl, combine the first eight ingredients; rub over both sides of chicken. Broil 3-4 in. from the heat for 5-6 minutes on each side or until juices run clear. When chicken is cool enough to handle, shred with two forks; cool completely.
• Set aside seasoning packet from ramen noodles. Break noodles into small pieces; place in a large bowl. Add the cabbage, broccoli coleslaw, onions, sesame seeds, almonds and chicken. In a jar with a tight-fitting lid, combine the dressing ingredients. Add the contents of seasoning packet; shake well. Pour over coleslaw and toss to coat.

Steps:

• In a small bowl, combine the first eight ingredients; rub over both sides of chicken. Broil 3-4 in. from the heat for 5-6 minutes on each side or until juices run clear. When chicken is cool enough to handle, shred with two forks; cool completely.
• Set aside seasoning packet from ramen noodles. Break noodles into small pieces; place in a large bowl. Add the cabbage, broccoli coleslaw, onions, sesame seeds, almonds and chicken. In a jar with a tight-fitting lid, combine the dressing ingredients. Add the contents of seasoning packet; shake well. Pour over coleslaw and toss to coat.

Steps:

• In a small bowl, combine the first eight ingredients; rub over both sides of chicken. Broil 3-4 in. from the heat for 5-6 minutes on each side or until juices run clear. When chicken is cool enough to handle, shred with two forks; cool completely.
• Set aside seasoning packet from ramen noodles. Break noodles into small pieces; place in a large bowl. Add the cabbage, broccoli coleslaw, onions, sesame seeds, almonds and chicken. In a jar with a tight-fitting lid, combine the dressing ingredients. Add the contents of seasoning packet; shake well. Pour over coleslaw and toss to coat.

Steps:

• In a small bowl, combine the first eight ingredients; rub over both sides of chicken. Broil 3-4 in. from the heat for 5-6 minutes on each side or until juices run clear. When chicken is cool enough to handle, shred with two forks; cool completely.
• Set aside seasoning packet from ramen noodles. Break noodles into small pieces; place in a large bowl. Add the cabbage, broccoli coleslaw, onions, sesame seeds, almonds and chicken. In a jar with a tight-fitting lid, combine the dressing ingredients. Add the contents of seasoning packet; shake well. Pour over coleslaw and toss to coat.

Steps:

• Rinse and cut up chicken into parts easy for frying.
• Drain and in colander and put in clean mixing bowl and cover with warm water.
• Add 2 big pinches of Hawaiian rock or kosher salt to bowl to create a salt brine for the chicken.
• Soak chicken parts for 10 minutes.
• Drain in colander and do not rinse.
• In another mixing bowl add dry ingredients such as flour, garlic powder, paprika, white/black pepper, and MSG.
• Mix with wire whisk or blend in a blender to remove flour lumps.
• Add drained chicken pieces to mixing bowl of dry ingredients.
• Dredge chicken parts well to make sure it covers the whole piece.
• Shake excess flour off of chicken and set aside on tray or cookie sheet while you're heating up oil.
• Heat canola oil in wok, deep frying pan, or dedicated deep fryer with oil enough to cover chicken pieces.
• Heat oil to 350-375°F.
• Add chicken in 2 batches.
• Chicken batches will cook for approximately 15mins or until golden brown all over.
• Drain on paper towels and keep in 150°F oven to keep warm.

Steps:

• In a small bowl, combine the first 8 ingredients; rub the mixture over both sides of chicken.
• Broil chicken 3-4 inches from the heat for 5-6 minutes on each side or until juices run clear.
• When chicken is cool enough to handle, shred with two forks; cool completely.
• Set aside seasoning packet from ramen noodles.
• Break noodles into small pieces; place in a large bowl.
• Add the cabbage, broccoli slaw, onions, sesame seeds, almonds and chicken.
• In a jar with a tight fitting lid, combine the last 6 ingredients to make the dressing (from sugar to pepper).
• Add the contents of seasoning packet to the dressing; shake well.
• Pour over coleslaw and toss to coat.