Coleslaw and southern fried chicken

Ingredients

• 150 g (1 cup) plain flour
• 2 tsp paprika
• 2 tsp salt
• ½ tsp black pepper
• 125 ml (½ cup) buttermilk
• 4 chicken thigh cutlets (see Note), cut in half, skin on
• 4 chicken drumsticks, skin on
• vegetable oil, to deep-fry

Coleslaw

• 200 g sour cream
• 150 g (½ cup) mayonnaise
• 2 tsp apple cider vinegar
• 2 tsp white sugar
• 1 tsp Dijon mustard
• ¼ white cabbage, core removed, shredded
• ¼ red cabbage, core removed, shredded
• 1 carrot, grated
• ½ red onion, finely chopped

Instructions

To make coleslaw, whisk together sour cream, mayonnaise, vinegar, sugar and mustard in a bowl. Toss cabbages, carrot and red onion in a large bowl. Pour over sour cream mixture and toss until well combined. Season with salt and pepper, and refrigerate until needed.

Combine flour, paprika, salt and black pepper in a shallow bowl. Place buttermilk in a separate shallow bowl, add chicken and turn to coat. Coat in flour mixture, shake off excess and transfer to a plate.

Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in 4 batches, gently drop chicken pieces into the oil and fry, turning halfway, for 10 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Serve immediately with coleslaw.

Note

• Available from selected supermarkets and poultry shops.

• As seen in Feast magazine, Issue 9, pg67.

Photography by John Laurie