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.

Print Recipe

Southern fried chicken served with coleslaw

Serves: 4
Cooking Time: 40 mins

Ingredients

  • COLESLAW
  • 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
  • FLOUR COATING
  • 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

Instructions

1

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

2

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.

3

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

4

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.

5

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

6

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

7

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.

Notes

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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October 16, 2014 (Last Updated: January 11, 2019) By
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