Buttermilk fried chicken with radish and red cabbage slaw

Having spent a week in the US North West recently I’m feeling inspired to make American style foods. And I’ve always fancied giving southern fried chicken a try. This is my take on buttermilk fried chicken – next time I’ll play about with the spice mix.

Buttermilk fried chicken

Serves: 1

1 free range chicken breast
Salt and pepper to season
1 tsp granulated garlic
1/2 tsp powdered onion

150ml buttermilk

100g plain flour
Salt and pepper to season
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp baking powder
1 tsp fresh thyme leaves, finely chopped

Vegetable oil for deep frying

Slice the chicken breast into thin-ish strips and put in a zip lock bag with a generous season of salt and pepper, the granulated garlic and powdered onion. Make sure all of the chicken is evenly coated with the mix. Zip up and put in the fridge for a minimum of 2-3 hours.

Once marinated, remove the chicken from the bag and place in a bowl. Pour over the buttermilk and mix again. Cover with cling film and again place in the fridge for at least 2-3 hours.

In a large bowl mix the flour, spices and baking powder. Then, a piece at a time remove the chicken from the buttermilk and coat well in the seasoned flour and place a separate a plate.

Heat oil in a heavy bottomed pan or deep fat fryer to 180 degrees centigrade. Fry a couple of pieces of chicken at a time until nicely golden and cooked through (about 4-5 minutes). Never leave hot oil unattended. Don’t worry too much about doing the chicken and batches as it retains its heat for some time.

I enjoyed mine with a basic slaw of red cabbage, carrot, white onion and radish mixed with some fat free natural yogurt, wholegrain mustard and a squeeze of fresh lime.