Fried Chicken with Cabbage Slaw

This past Saturday night I wanted to make something special as it's been a while since I've had the time to cook a proper meal with all my traveling to and from Melbourne. I was recently looking through my copy of Thomas Keller's At Hoc at Home book and thought his fried chicken recipe looked amazing so I decided to give it a bit of a tweak and add in my cabbage slaw recipe for something that puts KFC to shame!

fried chicken.jpg

To make the cabbage slaw, prepare it in advance and then dress at the last second. You'll need: 

  • 1/2 tablespoon dijon mustard
  • 1 1/2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 small red onion, very thinly sliced
  • 1/2 cup red wine vinegar
  • 1 jalapenos, seeded and chopped
  • 1/8 cup parsley, chopped
  • 1/4 green cabbage, core and outer leaves removed, and very thinly sliced

Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended. Macerate onions in the cup of red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage. Toss with vinaigrette just before serving.

For the fried chicken you'll need to prepare a brine and let the chicken (approximately 500g of chicken tenderloins) sit for a few hours in the refridgerator (preferrably overnight). You'll need:

  • 3 lemons, halved
  • 6 bay leaves
  • 1 bunch parsley
  • 1 bunch thyme
  • 1/8 cup black peppercorns
  • 1 cup table salt
  • 3 litres water

When you remove the chicken from the brine rinse the pieces with cold water to remove the excess salt.

Lastly, once the chicken has brined you'll need to prepare the chicken by breading them and giving them a quick fry. You'll need:

  • 3 cups flour
  • 1/8 cup garlic powder
  • 1/8 cup onion powder
  • 2 tbsp paprika
  • 1 tbsp salt
  • 1 tsp pepper
  • 500ml buttermilk

Drop the chicken pieces through the flour, and then drag each piece through  the buttermilk, allowing any excess to drip off, then put each piece in the flour once more. Set the pieces aside on baking paper and heat (to just below smoking) enough olive oil in a pan to cover the pieces. Fry the pieces for 3 minutes on each side and then remove and drain on paper towel. Serve with the cabbage slaw.

Trust me, this one will make you famous!