Crispy Buttermilk Fried Chicken with Ranch Slaw
KFC, take note, this is how it's done
30 Jan 2016 40 mins 4
[ess_post]
Fried chicken like this sells itself. It’s not an everyday dish, so if you’re going to indulge then this is a great recipe to use. The slaw is fresh and vibrant, the chicken super crispy on the outside and juicy and tender inside. If you’re feeling fancy, pair it with your favourite bubbles. Because who could say no to bird and bubbles?
Ingredients
6 free-range drum sticks
6 free-range boneless chicken thighs, skin on
3 cups buttermilk
2 cups self-raising flour
1 tablespoon smoky paprika
1 tablespoon dried oregano
1 teaspoon garlic granules
1 teaspoon cayenne pepper
vegetable oil (to cook)
Slaw
4 tablespoons mayonnaise
½ tablespoon American mustard
1 tablespoon ketchup
1 teaspoon chardonnay vinegar
¼ red cabbage, finely sliced
¼ white cabbage, finely sliced
1/3 cup finely sliced spring onions
Chipotle Mayo
1 cup mayonnaise
2 tablespoons chipotle sauce
Prep time: 20 minutes plus marinating
Cooking time: 30-40 minutes
Recipe
Chicken: Place all the chicken in a sealable bag with the buttermilk and refrigerate for 2-3 hours, or overnight if you can. Bring back to room temperature when ready to cook.
Place the flour, paprika, oregano, garlic and cayenne pepper in a large bowl and mix well. Place 3-4 cm of vegetable oil in a heavy-bottom 26cm pot and heat to 180°C. Dredge each piece of chicken in the flour mixture, turning until it is coated completely. Working in batches, usually 3 pieces at a time, gently lower the chicken into the pot and cook for 5-6 minutes, turning once, until golden brown. Keep it warm in an oven while you cook the remaining chicken.
Slaw: Place the mayo, mustard, ketchup and vinegar in a large bowl and whisk until combined. Season to taste. Add the red and white cabbage, toss until coated then sprinkle over the spring onions.
Chipotle Mayo: Whisk the mayonnaise and chipotle sauce together.
Serve the chicken with the slaw and the mayo on the side for dipping.
