serves
6
prep
20 minutes
cook
40 minutes
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
- 150 g (1 cup) plain flour
- 2 tsp paprika
- 2 tsp salt
- ½ tsp black pepper
- 125 ml (½ cup) buttermilk
- 4 chicken thigh cutlets (see Note), cut in half, skin on
- 4 chicken drumsticks, skin on
- vegetable oil, to deep-fry
Coleslaw
- 200 g sour cream
- 150 g (½ cup) mayonnaise
- 2 tsp apple cider vinegar
- 2 tsp white sugar
- 1 tsp Dijon mustard
- ¼ white cabbage, core removed, shredded
- ¼ red cabbage, core removed, shredded
- 1 carrot, grated
- ½ red onion, finely chopped
Instructions
To make coleslaw, whisk together sour cream, mayonnaise, vinegar, sugar and mustard in a bowl. Toss cabbages, carrot and red onion in a large bowl. Pour over sour cream mixture and toss until well combined. Season with salt and pepper, and refrigerate until needed.
Combine flour, paprika, salt and black pepper in a shallow bowl. Place buttermilk in a separate shallow bowl, add chicken and turn to coat. Coat in flour mixture, shake off excess and transfer to a plate.
Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in 4 batches, gently drop chicken pieces into the oil and fry, turning halfway, for 10 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Serve immediately with coleslaw.
Note
• Available from selected supermarkets and poultry shops.
• As seen in Feast magazine, Issue 9, pg67.
Photography by John Laurie
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
