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Buttermilk fried chicken
Buttermilk fried chicken
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Irresistible classic breaded chicken that's a crowd favorite.
Ingredients:
  • Vegetable oil, to deep-fry
  • 8 (about 1.25kg) mixed chicken pieces (such as thigh cutlets, wings, drumsticks)
  • 1 x 600ml ctn buttermilk
  • 300g (2 cups) plain flour
  • 500.00 ml finely shredded green cabbage
  • 500.00 ml finely shredded red cabbage
  • 2 large carrots, peeled, coarsely grated
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • 85g (1/2 cup) good-quality whole-egg mayonnaise
  • 23.40 gm Dijon mustard
  • 31.50 gm fresh lemon juice
Instructions:
  • Place the chicken in a large glass or ceramic dish, making sure it's in a single layer. Pour the buttermilk over it and coat it well. Cover the dish with plastic wrap and refrigerate for 6 hours or overnight to enhance the flavors, remembering to turn it over once.
  • Preheat oven to 180°C. Put flour in a large shallow dish and season with salt and pepper. Fill a large saucepan with enough oil to reach a 5cm depth. Heat oil to 170°C over medium-high heat (to test, a bread cube should turn golden brown in 20 seconds).
  • Pat dry the chicken to remove any excess moisture. Coat the chicken in the flour mixture evenly, shaking off any excess. Fry half of the chicken in the oil for 10-15 minutes until golden brown and fully cooked, then transfer to a paper towel-lined tray to keep warm in the oven. Repeat the process with the remaining chicken after reheating the oil.
  • In a large bowl, mix together the green and red cabbage, carrot, and green shallot. In a separate small bowl, whisk together the mayonnaise, mustard, and lemon juice until smooth. Season with salt and pepper to taste. Pour the dressing over the cabbage mixture and gently toss until everything is well coated.
  • Plate the chicken and coleslaw for a delicious serving presentation.

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