Southern-fried chicken and coleslaw
To make the best southern-fried chicken, marinate the chicken thighs overnight in buttermilk. The result will be juicy, succulent chicken pieces with a crispy, peppery coating.
Ingredients
For the marinade
- 600ml/1 pint buttermilk
- 6 tbsp coriander, chopped
- 6 garlic cloves, finely chopped
- 2 shallots, finely chopped
- Β½ tsp dried chilli flakes
- 1 tbsp salt
- 4 chicken thighs, skinless
For the southern-fried chicken coating
- 6 tbsp plain flour
- Β½ tsp celery salt
- Β½ tsp cayenne pepper
- Β½ tsp ground black pepper
- Β½ tsp paprika
To cook the chicken
- 200ml vegetable oil
For the coleslaw
- ΒΌ red cabbage, finely shredded
- ΒΌ white cabbage, finely shredded
- 3 carrots, shredded
- 4 spring onions, chopped
- 1 tbsp caraway seeds
- 1 tbsp chilli sauce
- 100g/4oz mayonnaise
- salt and freshly ground black pepper
Method
For the marinade, combine all the ingredients for the marinade and coat the chicken in a shallow dish. Cover and leave to marinate overnight in the fridge.
Combine all the ingredients for the coating. Remove the chicken from the marinade and dip into the spiced flour. Coat thoroughly and return to the fridge for a further 45 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!). Add the chicken and fry until golden all over. Remove and place on a baking sheet.
Transfer to the oven and cook for 15-20 minutes until cooked through.
For the coleslaw, mix all of the ingredients together and season to taste.
Recipe Tips
You can use chicken drumsticks instead of chicken thighs, or a mix, if you'd like.
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