Southern Fried Chicken with Ruby Slaw
Easy
When your family need a treat, cook up a batch of this spicy, Southern fried crunchy chicken, served with ruby slaw.
PREP IN
360 MIN
COOK IN
35 MIN
SERVE
4
Southern Fried Chicken with Ruby Slaw
Easy
Introduction
When your family need a treat, cook up a batch of this spicy, Southern fried crunchy chicken, served with ruby slaw.
Ingredients
- 8 pieces chicken, bone in
- 1 tsp cayenne pepper
- 2 tsp paprika
- 2 tsp cumin
- Salt & pepper
- 600ml buttermilk
- 300g plain flour
- Vegetable oil, to fry
- 1 red onion, peeled and grated
- 1 large beetroot, peeled and grated
- 200g red cabbage, grated
- 100g mayonnaise
- Juice of ½ lemon
- Salt & pepper
FOR THE RUBY SLAW:
Method
- 1. Arrange the chicken in a single layer a baking dish. Mix the spices, salt and pepper into the buttermilk and pour over the chicken. Cover with cling film and leave to marinate in the fridge for 6 hours or overnight if possible.
- 2. Preheat the oven to 180C/350F/gas mark 4. Season the flour with salt and pepper and pour into a shallow dish. Add enough oil to a large saucepan to come half way up the sides. Heat to 170C over a medium high heat.
- 3. Drain the chicken, and turn in the flour to evenly coat each piece. Shake off any excess flour and add to the oil, turning occasionally for 10-15 minutes. Place in the oven to keep warm while the rest of the chicken is cooking.
- 4. When all the chicken is cooked, assemble the slaw. Place all the ingredients in the a large bowl, and mix thoroughly to combine. Season with salt and pepper to taste.
