An easy and healthy recipe for southern fried chicken and homemade slaw recipe, it’s finger-licking good.
Place both the chicken thighs and drumsticks in a bowl and pour over the buttermilk. Cover with cling film and place in the fridge overnight to marinate. This stage is optional but if you have the time it is a worthwhile process as it tenderizes the chicken.
Remove chicken from the fridge and allow it to return to room temperature.
Mix the flour, paprika and salt in a bowl, remove the chicken pieces from the marinade, and then coat with flour mixture – don’t shake off the excess.
Preheat oven to 200°C.
Turn on your deep fat fryer or use a deep frying pan with about 1cm of oil and bring to a medium heat. Place the chicken pieces in the oil using tongs and allow to cook until golden, turning carefully.
Once golden remove the chicken and place onto a large plate lined with paper towels to soak up the excess oil. Once they are all done, place onto a baking sheet and into the oven for 10 minutes.
For the coleslaw, finely shred the cabbage, carrots and onion and place in a bowl. Add the mustard and yoghurt and mix well. Season to taste.
When the chicken is cooked through, remove and serve immediately.
For the chicken:
4 chicken thighs
4 chicken drumsticks
1 cup flour
1tsp smoked paprika
½ tsp salt
Salt and ground pepper to taste
Vegetable oil, for frying
For the coleslaw:
2 tbsp fat-free yoghurt
1tbsp wholegrain mustard
½ white cabbage
Salt and pepper, to taste