Name: Buttermilk Fried Chicken with Red Cabbage Slaw
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 to 6 servings
Ingredients: Canola oil, for frying; 2 cups buttermilk; 1/4 cup Dijon mustard; 1 tablespoon kosher salt; Couple shakes of hot sauce, such as Tabasco; 3 cups all-purpose flour; 1/4 cup dry mustard powder; 1 tablespoon freshly ground black pepper; 1 tablespoon baking powder; 1 tablespoon celery salt; 1/2 cup buttermilk; One 3-pound chicken, cut into 12 pieces; 1/2 head red cabbage (small to medium), shredded; 1 Granny Smith apple, sliced thin; 1 carrot, grated; 1 red onion, sliced; 3/4 cup apple cider vinegar; Kosher salt

Directions

Fill a large Dutch oven halfway with canola oil and heat to 375 degrees F.
For the marinade: Stir together the buttermilk, Dijon, salt and hot sauce in a large bowl and set aside.
For the dredge: Combine the flour, mustard powder, black pepper, baking powder and celery salt in a large bowl. Add the buttermilk into the dry ingredients with a fork to make a craggy mixture.
Dip the chicken into the marinade and then coat in the dredge. Chill in the fridge while you prepare the slaw.
For the slaw: In a large bowl, combine the cabbage, apple, carrot, onion and vinegar. Toss together and season with salt. Set aside while you fry the chicken.
To fry the chicken: Remove the chicken from the fridge and add to the hot oil in batches, 2 or 3 at a time, and cook until brown and crispy, 10 to 12 minutes, or until the temperature reads 165 degrees F. Transfer the cooked chicken to a wire rack on a baking sheet lined with paper towels to drain and keep warm in a 200-degree F oven. Serve with the slaw.

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Buttermilk Fried Chicken with Red Cabbage Slaw

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