Oven Fried Chicken and Oriental Slaw

This was a wonderful summer meal, definitely going to make it again and again.  However, I cannot take any credit for the chicken, just the slaw.  I caught a glimpse of CBC's Best Recipes Ever cooking show and they were making the chicken and I thought it would be perfect to do with rice flour instead of regular flour.

Oven Fried Chicken

¼ cup (125 ml) rice flour
2 tsp (10 ml) kosher salt
11/2 tsp (7 ml) garlic powder
1 tsp (5 ml) paprika
1/2 tsp (2 ml) pepper
1/4 tsp (1 ml) dry mustard
4 legs with thighs

In shallow dish, mix together flour, 1 tsp (5 ml) of the salt, the garlic powder, paprika, pepper and mustard.
Rinse chicken under water; sprinkle with remaining salt.
One piece at a time, coat chicken in flour mixture Place on greased rimmed baking sheet.
Roast in 375°F (190°C) oven, basting occasionally with pan drippings, until golden and juices run clear when chicken is pierced, about 1 hour.

I think coleslaw is one of my favorite salads, I could eat the whole dish if I really wanted to.  Eyla did not like this on the day it was made, but she did really enjoy (the carrot pieces) on the second day, and I don't blame her, the flavors had a chance to set in and it tasted much better.


1 head Napa Cabbage
4 carrots
1 bunch cilantro
1/4 cup apple cider vinegar
1/4 cup lemon juice
3 tbsp toasted sesame oil
2 tbsp honey
1 inch piece of ginger grated
1 tsp garlic powder
salt and pepper to taste
Oriental Slaw


Chop the Napa Cabbage and cilantro, grate the carrots and mix well in a large bowl.  In a small bowl whisk together the remaining ingredients. Pour dressing over veggies and mix well.  Let sit for at least an hour, serve.