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Simmone Logue's Southern-fried picnic chicken with coleslaw recipe

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Created by Simmone Logue

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Cuisine: Modern Australian
Servings: Serves 4-6
Cooking Time: Less than 30 minutes
Course: Main

Simmone Logue's Southern-fried picnic chicken with coleslaw

Ingredients

1 good sized and well brought up chicken
2 whole eggs
500ml buttermilk
100g cornflour
50g fine semolina
2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon caster sugar
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground allspice
½ teaspoon cayenne pepper

Coleslaw
180g finely shredded cabbage
180g finely shredded red cabbage
1 medium carrot, peeled and grated
1 small red capsicum, thinly sliced
2 spring onions, finely chopped

Dressing
⅔ cup good quality mayonnaise
2 tablespoons cider vinegar
3 teaspoons caster sugar
Salt and pepper to taste
½ bunch parsley
½ bunch coriander

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Preparation

1. Cut the bird into 8 pieces and marinate in ½ the buttermilk over night. Combine the flours with the spices, sugar and salt. Whisk the eggs with the remaining buttermilk. Dip the chicken pieces in the flour then in the egg mix, then in the flour again.

2. Shallow fry two pieces at a time, in vegetable oil until each piece is golden brown all over. Place chicken pieces on a baking tray and cook for 20 minutes in a preheated oven at 200°C. Serve with lemon and coleslaw on the side.

3. Mix all dressing ingredients together and refrigerate until ready to use. Toss vegetables together in a large bowl, pour dressing over the top and gently mix.

If you enjoyed this Simmone Logue's Southern-fried picnic chicken with coleslaw recipe then browse more Modern Australian recipes and our most popular hainanese chicken rice recipe.

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