🍗 Homemade Southern Fried Chicken 🍗

Hello, Steemians! Welcome to Adsactly's weekly foodie post. The last few posts I have been posting some delicious and healthy salads, and I've decided to do something a little different this week.

This week's recipe is for my home made Southern fried chicken. It's crunchy, slightly spicy, and so, so TASTY!!! I made my favourite Asian slaw and a wasabi aioli to go with the chicken. It could definitely be served in a bun or pita, as a burger/schwarma situation, but I wanted to keep it light, so just had the slaw and a few leaves of baby spinach.

Here's How:

INGREDIENTS:

For the chicken:

1 - 2 cups of canola oil
500gr chicken breasts, chopped into bite sized pieces
500ml buttermilk
1 cup of flour
1/2 cup semolina flour
1 T smoked paprika
1t cayenne pepper (according to taste)
2 t garlic powder
salt and pepper

For the Asian Slaw:

1 x baby red cabbage, chopped finely
6 large carrots, grated (large pieces, not too fine)
1 x ear of corn
1 cup of peanuts
small handful of coriander, finely chopped
2 T pickled ginger, chopped finely
1 T Demerara sugar
1 t asian five spice

METHOD

Add your chicken into a shallow bowl, and lightly salt. Cover the chicken in the buttermilk, and gently mix together. Leave the chicken to marinade for at least an hour, or even overnight if you have the time.

In the meantime, prepare your slaw. The main body of the slaw is the carrots and cabbage. Mix those together, with the coriander and ginger. Roast your ear of corn on a high heat, and set aside to cool. Once cooled, add the peanuts and corn. Just before serving, toss the slaw with the sugar and five spice.

Now, mix together your flour and spices. Set your bowls up next to each other. First the chicken, then the flour mix, and then, an empty, clean plate.

The key to this dish is to be prepped. Set up your flouring station, as above, and then, in a deep frying pan, pour in your oil, about 5cm deep. Heat your oven hob to a medium high heat, and leave the oil to heat up. Now, coat your chicken in the flour, and place on the clean plate. Get about a plateful ready, and salt.

Test fry one piece. The oil should sizzle while cooking, and a piece should take about two minutes a side to fry. The coating should be crispy and hard, and not soggy or falling off. If the coating is a bit soggy, turn your oven up a notch, your oil is not hot enough. When you're ready and happy, fry the chicken in batches, resting on kitchen paper to soak up the oil.