Southern fried chicken served with coleslaw

October 16, 2014 (Last Updated: January 11, 2019)
Southern fried chicken served with coleslaw recipe

TO DRINK: Amani Atkinson Ridge Chardonnay 2006 will stand up to the creamy coleslaw and complement the chicken nicely.

Southern fried chicken served with coleslaw

Serves: 4
Cooking Time: 40 mins


  • ¼ red cabbage, finely sliced
  • ¼ white cabbage, finely sliced
  • 3 carrots, peeled and grated
  • 4 spring onions, sliced
  • 100g good quality mayonnaise
  • salt and freshly ground black pepper, to taste
  • 600ml fresh cream
  • 2 large eggs
  • 6 garlic cloves, finely chopped
  • 60ml (¼ cup) fresh coriander, chopped
  • 2,5ml (½ tsp) ground paprika
  • salt, to taste
  • a pinch of black pepper
  • a pinch of white pepper
  • 1 small green chilli, seeded and finely chopped
  • 1 spring onion, sliced
  • 5ml (1 tsp) fresh thyme, chopped
  • 4 small chicken drumsticks
  • 300g deboned chicken breasts, cut into thick strips
  • 200g deboned chicken thighs, halved
  • 100g cake flour, sifted
  • 2,5ml (½ tsp) salt
  • 2,5ml (½ tsp) black pepper
  • 2,5ml (½ tsp) ground paprika
  • 2,5ml (½ tsp) cayenne pepper
  • 2,5ml (½ tsp) celery salt (optional)
  • 2,5ml (½ tsp) dried parsley (optional)
  • oil, for deep-frying



For the coleslaw, combine all the ingredients in a bowl and chill until needed.


Combine the cream and eggs in a jug and blend with a stick blender. Make sure there are no egg shells in the mixture; strain if needed.


Add the garlic, coriander, paprika, salt, black and white pepper, chilli, spring onion and thyme. Blend thoroughly.


Dry the chicken pieces well and place them in a bowl. Pour the cream mixture over, making sure all the pieces are covered. Chill overnight.


For the coating, combine the flour, salt, pepper, paprika and cayenne pepper. Add the celery salt and parsley, if using.


Remove the chicken pieces from the cream mixture and dip them into the flour mixture.


Heat the oil in a deep-fryer and fry the chicken pieces until golden brown. If the pieces are very big, finish them off in the oven at 200°C. Drain on paper towels and serve hot with the coleslaw.


Rudi Liebenberg is the executive chef of The Saxon Boutique Hotel and Spa in Sandhurst, Johannesburg. Call 011-292-6000 for restaurant reservations.


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