Southern Fried Chicken with 'Slaw
Photography by Emilie Guelpa.
New recipe book Harvest follows the seasons, celebrating the bounty of produce with simple yet flavoursome recipes that embrace each time of year.
Serves: 4
INGREDIENTS
8 chicken drumsticks, skin removed
1 cup buttermilk
¼ red cabbage, shredded
4 spring onions (scallions), thinly sliced
1 granny smith apple, peeled and grated
2 tablespoons chopped flat-leaf (Italian) parsley
125 grams sour cream
2 tablespoons lemon juice
salt and freshly ground black pepper
⅔ cup cornflour (cornstarch)
2 teaspoons sweet paprika
1 teaspoon ground coriander
½ teaspoon cayenne pepper
1 teaspoon ground oregano
1 teaspoon ground cumin
½ teaspoon ground cardamom
8 cups vegetable oil
lemon wedges, to serve
This recipe asks for drumsticks, but you can use whatever cut of chicken you like, although the cooking time will vary slightly. The buttermilk, which tenderises the chicken, can be found in most supermarkets. If unavailable, substitute 1 cup regular milk mixed with 1 tablespoon of lemon juice.
METHOD
Put the chicken in a bowl and cover with the buttermilk. Refrigerate for at least 4 hours or overnight.
Preheat the oven to 180°C.
Put the chicken in a colander to drain the excess buttermilk.
In a large bowl, combine the cabbage, spring onion, apple and parsley. Mix the sour cream and lemon juice together, and season with salt and freshly ground black pepper. Pour over the salad and toss to combine.
In a shallow bowl, mix the cornflour with the spices and 1 teaspoon salt. Dip the chicken pieces into the flour mixture, and shake to remove excess flour.
Heat the oil to 180°C in a deep, heavy-based saucepan or deep-fryer.
Deep-fry the chicken, in batches, for 6–8 minutes, until golden. Transfer to the oven and bake for 20 minutes.
Serve with lemon wedges and the ’slaw.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!