Southern-Fried Chicken and Coleslaw

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

Chicken High Protein Fried Chicken Coleslaw Southern

Estimated Nutrition

Calories

713.6

kcal / serving

2854.2 kcal total

Carbs

35.1g

per serving

140.5 g total

Fat

50.5g

per serving

202.1 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Chilli Sauce

100

Mayonnaise

Dairy

600

Buttermilk

GrainsCereals

tbsp

Plain Flour

Meat

piece

Chicken Thigh

skinless

NutsSeeds

tbsp

Coriander

chopped

clove

Garlic

finely chopped

0.5

tsp

Dried Chilli Flakes

tbsp

Salt

0.5

tsp

Celery Salt

0.5

tsp

Cayenne Pepper

0.5

tsp

Black Pepper

ground

0.5

tsp

Paprika

tbsp

Caraway Seeds

OilsFats

200

Vegetable Oil

for frying

Vegetables

piece

Shallot

finely chopped

0.25

piece

Red Cabbage

finely shredded

0.25

piece

White Cabbage

finely shredded

piece

Carrot

shredded

piece

Spring Onion

chopped

Method

Cover and marinate the chicken in the fridge overnight.

Combine all coleslaw ingredients in a bowl and season to taste.

Transfer chicken to a baking sheet and bake for 15-20 minutes until cooked through.

Heat the vegetable oil in a deep saucepan and fry chicken until golden.

Combine the marinade ingredients and coat the chicken in a shallow dish.

Preheat the oven to 200°C.

Chill the coated chicken in the fridge for 45 minutes.

Mix the coating ingredients and dip the marinated chicken into the spiced flour mixture.