Monday, 28 May 2012

Fried Chicken & Coleslaw

I have so many horrid memories of coleslaw; mainly due to my childhood dislike of mayonnaise (oh, how times have changed!). From the overly dressed, flaccid lump of cabbage and carrot in Singapore's faux-American restaurants (looking at you Denny's) to making bucket loads with my mum for a BBQ we were having. In her defense, there were over a hundred people expected, but I hope to never again serve anything from a yellow, plastic bucket.

In spite of the scars from my younger years, I have been caught up by the current Melbourne obsession with Mexican and American food. And although Lush did actually grow up living (and eating) the American
dream I have decided to be the first to bring Team-USA to our blog.

This is a great weeknight meal when you're having friends over. Messy food and eating with your hands is always great way to ensure the night stays casual and relaxed. The chicken wasn't as KFC tasting as I
would have liked so I have upped the spices in the recipe below. If you would like some further inspiration, I am a big fan of Homesick Texan.


For the Chicken
150g plain flour
4tsp paprika
125ml buttermilk
1kg chicken pieces (your choice of which cut)
Vegetable oil for deep frying

For the Coleslaw
200g sour cream
150g mayonnaise
2tsp apple cider
2tsp white sugar
1tsp dijon mustard
1/4 white cabbage, shredded
1/4 red cabbage, shredded
1 carrot, grated
1/2 red onion, finely sliced
1 apple, grated (if you like a bit of sweetness)


  • Whisk together sour cream, mayonnaise, vinegar, sugar & mustard (I use a jar to shake & combine)
  • Toss all coleslaw ingredients together and season.
  • Combine flour & spices on a plate and pour buttermilk into a bowl. Coat flour in buttermilk followed by flour and shake off excess.
  • Heat oil for deep frying (170 or when bread dropped in turns golden after 15 seconds).
  • Working in batches, drop chicken into oil (don't let it splash!) and fry on each side for 10mins or until golden. Drain before serving.


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