HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHFC: HelloFresh Fried Chicken
HFC: HelloFresh Fried Chicken

HFC: HelloFresh Fried Chicken

with Coleslaw, BBQ Beans and Fries

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This HFC: HelloFresh Fried Chicken is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:EggMustardSulphitesCereals containing GlutenCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 tin(s)


1 pack(s)


2 sachet


(ContainsEgg, Mustard)

1 sachet

Cider Vinegar


1 pack(s)

Coleslaw Mix

1 pack(s)

Cannellini Beans

1 pack(s)

Tomato Passata

2 sachet

BBQ Sauce

32 grams

Plain Flour

(ContainsCereals containing Gluten)

1 pot(s)

Cajun Spice Mix

4 unit(s)

Chicken Thigh

1 unit(s)



Not included in your delivery

50 milliliter(s)

Water for the Beans

30 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3891 kJ
Energy (kcal)930 kcal
Fat33.0 g
of which saturates8.0 g
Carbohydrate105 g
of which sugars27.0 g
Protein50 g
Salt3.41 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Drain and rinse the sweetcorn in a sieve. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the mayo and cider vinegar into a medium bowl. Season with salt and pepper and mix together. Add the coleslaw mix and sweetcorn to the mayo mixture, mix again and set aside. Drain and rinse the cannelini beans in a sieve.


Pop the wedges on a low sided wide baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


Meanwhile, pop the passata, cannelini beans and water (see ingredients for amount) into a pan and pop on medium heat. Bring to the boil and simmer until thickened, 4-5 mins. Season with salt and pepper and stir in the bbq sauce. Taste and add more salt and pepper if you feel it needs it. Remove from the heat and set aside.


Heat ½ cm of oil in a frying pan on medium high heat. While the oil heats up, put the flour in a bowl with the water (see ingredient list for amount) and cajun spice. Season with salt and pepper. Mix together, then add the chicken thighs and turn to coat in the mixture. IMPORTANT: Remember to wash your hands after handling raw chicken.


Once hot, carefully lay the floured chicken pieces in the hot oil and fry until golden brown and cooked through, 12-15 mins total. Turn the chicken every 2-3 mins and cook in batches of necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Reheat the beans until piping hot. Serve the chicken, beans, slaw and wedges at the table with the ketchup on the side for dipping your chips in, dig in!