SOUTHERN FRIED CHICKEN WITH CHIPOTLE MAYO AND COLESLAW

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Ingredients

BRINE
1 tsp vegetable oil
1 small onion or shallot, finely sliced
3 cloves garlic, crushed
3 tbsp NOMU Sea Salt
3 rosemary branches
1L boiling water
1 lemon, halved
 
CHICKEN
12 chicken pieces (thighs, drumsticks, wings)
2 cups plain or cake flour
1 tbsp NOMU Black Pepper Grinder
1 tbsp NOMU Cook’s Collection Sweet Smoked Paprika
2 tsp NOMU Sea Salt Grinder
1 tsp NOMU Essentials Cayenne Pepper
1 tbsp baking powder
1 cups buttermilk
Vegetable oil for frying
 
CHIPOTLE MAYO TO SERVE
1 tsp NOMU Cook’s Collection Chipotle Flakes stirred into 1/2 cup good quality bought mayo
 
COLESLAW
2 cups finely sliced purple cabbage
2 cups finely sliced green cabbage
2 cups carrots, julienned
¼ cup roughly chopped fresh parsley or coriander
½ cup toasted peanuts or almonds, roughly chopped
3 tbsp NOMU Extra Virgin Olive Oil
A squeeze of lemon
Salt & Pepper to season

Directions

BRINE

Heat the oil in a saucepan over medium heat and sauté the onion until soft and translucent. Add the garlic, salt and rosemary, and cook for 30 seconds. Add the hot water and lemon, squeezing the juice into the water, taking care to remove any seeds.

Remove from heat once the salt has dissolved, and allow to cool.

CHICKEN

Place the chicken pieces in the brine and refrigerate for 4-6 hours or overnight is even better.

Remove the chicken from the brine, rinse in cold water, pat dry with kitchen paper and set aside.

Mix the flour, pepper, paprika, salt, baking powder and cayenne pepper in a bowl. Divide between two bowls, and pour the buttermilk into a third bowl. Set a rack on top of a paper towel.

Dust the chicken in the flour mixture, shaking off the excess, then dip into the buttermilk then dip again in the 2nd bowl of flour. Place the dredged chicken pieces on a rack over a baking tray for the excess to drip off.

Heat the oil in a large pot to 180*C. Gently fry the chicken until beautifully golden brown and crunchy and cooked through. (10-15 minutes depending on the size of your chicken pieces.)

Keep warm in an oven until you have fried all the chicken then serve with Chipotle Mayo and Coleslaw. Also delicious popped into a toasted brioche bun!

COLESLAW

In a mixing bowl, combine the cabbage, carrots, parsley and toasted nuts. Toss in olive oil and lemon juice and season with salt and pepper.

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