Southern fried chicken served with coleslaw – Food & Home Magazine

Ingredients

• COLESLAW
• ¼ red cabbage, finely sliced
• ¼ white cabbage, finely sliced
• 3 carrots, peeled and grated
• 4 spring onions, sliced
• 100g good quality mayonnaise
• salt and freshly ground black pepper, to taste
• 600ml fresh cream
• 2 large eggs
• 6 garlic cloves, finely chopped
• 60ml (¼ cup) fresh coriander, chopped
• 2,5ml (½ tsp) ground paprika
• salt, to taste
• a pinch of black pepper
• a pinch of white pepper
• 1 small green chilli, seeded and finely chopped
• 1 spring onion, sliced
• 5ml (1 tsp) fresh thyme, chopped
• 4 small chicken drumsticks
• 300g deboned chicken breasts, cut into thick strips
• 200g deboned chicken thighs, halved
• FLOUR COATING
• 100g cake flour, sifted
• 2,5ml (½ tsp) salt
• 2,5ml (½ tsp) black pepper
• 2,5ml (½ tsp) cayenne pepper
• 2,5ml (½ tsp) celery salt (optional)
• 2,5ml (½ tsp) dried parsley (optional)
• oil, for deep-frying