Southern Fried Chicken with Ruby Slaw

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Southern Fried Chicken with Ruby Slaw

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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
  • For the ruby slaw:
  • 1 red onion, peeled and grated
  • 1 large beetroot, peeled and grated
  • 200g red cabbage, grated
  • 100g mayonnaise
  • Juice of ½ lemon
  • Salt & pepper

Instructions

  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.
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