Southern-fried chicken and coleslaw
Method
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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.
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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.
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Preheat the oven to 200C/400F/Gas 6.
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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.
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Transfer to the oven and cook for 15-20 minutes until cooked through.
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For the coleslaw, mix all of the ingredients together and season to taste.
Ingredients
For the marinade
- 600ml/1 pint buttermilk
- 6 tbsp coriander, chopped
- 6 garlic cloves, finely chopped
- 2 shallots, finely chopped
- ½ tsp dried chilli flakes
- 1 tbsp salt
- 4 chicken thighs, skinless
For the coating
- 6 tbsp plain flour
- ½ tsp celery salt
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- ½ tsp paprika
To cook the chicken
- 200ml vegetable oil
For the coleslaw
- ¼ red cabbage, finely shredded
- ¼ 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
Shopping List
Southern-fried chicken and coleslaw
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry