Ingredients
- 500ml buttermilk (or 400ml milk and 4tbs natural yogurt)
- 450g chicken breasts, about three
- 150g plain flour
- 50g cornflour
- 1tsp smoked sweet paprika
- 1tsp salt
- ½tsp black pepper
- FOR THE SLAW:
- ¼ head red cabbage
- 3 carrots
- 1tsp honey
- 1tsp wholegrain mustard
- 2tbs olive oil
- 3tbs cider vinegar
- Pinch sea salt
- Sunflower oil, for frying
1. The day before you want to eat it, cut the chicken into large pieces. Place them in a dish and pour the buttermilk over them, ensuring that each piece of chicken is submerged. Cover and place in the fridge overnight.
2. Make the slaw by peeling and cutting the carrots into thin matchsticks, or roughly grate them. Slice the red cabbage as thinly as possible. Mix the honey, mustard, olive oil, vinegar and salt together until smooth in a medium-sized bowl. Add the carrot and cabbage and mix well to combine. Set aside for the vegetables to soak up the dressing.
3. Mix the flour, cornflour, salt, pepper and paprika together in a wide bowl.
4. Heat about an inch depth of sunflower oil in a wide, high-sided frying pan. Test how hot the oil is by adding a cube of bread – if it sizzles right away, the oil is ready.
5. Dip each piece of buttermilk-coated chicken into the seasoned flour then into the hot oil. Cook for a few minutes each side until the coating becomes a dark golden colour and the chicken is cooked through. Serve while still piping hot with the slaw.
