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Southern-Fried Chicken and Coleslaw

Succulent buttermilk-marinated chicken fried until golden and served with a crunchy, peppery cabbage and carrot coleslaw.

ChickenHigh ProteinFried ChickenColeslawSouthern

Estimated Nutrition

Per Serving Total
Calories 713.6 kcals 2854.2 kcals
Carbohydrates 35.1 grams 140.5 grams
Fat 50.5 grams 202.1 grams
Protein 29.6 grams 118.4 grams
Cook Time
30 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Chilli Sauce
100
g
Mayonnaise
Dairy
600
ml
Buttermilk
GrainsCereals
6
tbsp
Plain Flour
Meat
4
piece
Chicken Thighs
skinless
NutsSeeds
6
tbsp
Coriander
chopped
6
clove
Garlic
finely chopped
0.5
tsp
Dried Chilli Flakes
1
tbsp
Salt
0.5
tsp
Celery Salt
0.5
tsp
Cayenne Pepper
0.5
tsp
Black Pepper
ground
0.5
tsp
Paprika
1
tbsp
Caraway Seeds
OilsFats
200
ml
Vegetable Oil
for frying
Vegetables
2
piece
Shallots
finely chopped
0.25
piece
Red Cabbage
finely shredded
0.25
piece
White Cabbage
finely shredded
3
piece
Carrots
shredded
4
piece
Spring Onions
chopped

Steps

  • Combine the marinade ingredients and coat the chicken in a shallow dish.
  • Cover and marinate the chicken in the fridge overnight.
  • Mix the coating ingredients and dip the marinated chicken into the spiced flour mixture.
  • Chill the coated chicken in the fridge for 45 minutes.
  • Preheat the oven to 200°C.
  • Heat the vegetable oil in a deep saucepan and fry chicken until golden.
  • Transfer chicken to a baking sheet and bake for 15-20 minutes until cooked through.
  • Combine all coleslaw ingredients in a bowl and season to taste.