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Abby Fried Chickenwith Crispy Chips and Yogurt Slaw

Recipe by Abi Champion on InstagramAdded 8 August 2026.

20 minutes to prep, 45 to cook. A lighter take on classic fried chicken, this recipe pairs herb‑seasoned oven‑baked potato chips with crunchy cornflake‑coated chicken strips. A tangy yogurt slaw adds freshness, making it a satisfying dinner that's lower in calories.

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Method

  1. Preheat the oven to 400°F (400°F).

  2. Spread the potato chips on a baking tray, drizzle with a little oil, and season with salt, pepper, paprika, onion powder, mixed herbs, and minced garlic; bake for about 30 minutes, turning once, until golden and crispy.

    Kitchen notes · Added by ReelsMeals: Potato pieces are golden and crisp after turning. Spread them out so the surfaces brown evenly.

  3. While the chips bake, place the chicken strips in a bowl, pour enough milk over them to cover, and let them soak for a few minutes.

  4. Transfer the soaked chicken to a large zip‑top bag or shallow bowl containing cornflakes; toss until each piece is thoroughly coated.

    Kitchen notes · Added by ReelsMeals: Cornflakes coat the chicken on all sides. Turn each strip through the coating to cover bare spots.

  5. Arrange the coated chicken in a single layer in an air‑fryer basket (or on a baking sheet if using the oven) and cook at 400°F for 10–15 minutes, or until the chicken reaches an internal temperature of 167°F and the coating is crisp.

    Kitchen notes · Added by ReelsMeals: Chicken is cooked through and coating is crisp. Leave space between pieces for airflow.

  6. In a mixing bowl, combine the grated carrot, sliced cabbage, Greek yogurt, mayonnaise, apple cider vinegar, and a small amount of Dijon mustard; stir until the slaw is evenly coated.

    Kitchen notes · Added by ReelsMeals: Carrot and cabbage are evenly coated in the yogurt dressing. Fold until dressing reaches all the shredded vegetables.

  7. Cover the slaw and refrigerate for at least 10 minutes to let the flavors meld.

  8. Serve the crispy chicken strips and oven‑baked chips alongside the chilled yogurt slaw.

Tips while you cook

Turn chips halfway
After about 15 minutes of baking, flip the potato chips once.
Brief milk soak
Soak the chicken strips in milk for only a few minutes before coating.
Chill slaw before serving
Cover the yogurt slaw and refrigerate for at least 10 minutes to let flavors meld.
Preheat oven early
Start the oven preheating to 200 °C before preparing the chips.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Abi Champion made this.

The recipe comes from Abi Champion’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Abi Champion and want this changed? Email [email protected].

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Fried chicken, 4 ways

Three creators posted their own. Most use garlic and flour.

  1. Abi Champion1 hr 5 min17 ingr.Only this one uses potatoes, onion powder and mixed herbs
  2. Tasty35 min5 ingr.Only this one uses lemon wedges and parsley
  3. Tasty50 min28 ingr.Only this one uses buttermilk, cayenne pepper and cornstarch
  4. Derya35 min12 ingr.Only this one uses egg, red pepper powder and curry powder
Compare all 4 side by side

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