Buttermilk Fried Chicken with Red Cabbage Slaw
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1427
- Total Fat
- 111
- Saturated Fat
- 14
- Carbohydrates
- 66
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 42
- Cholesterol
- 120
- Sodium
- 1488
- Total: 1 hr 30 min
- Active: 1 hr 30 min
Ingredients
Canola oil, for frying
Marinade:
2 cups buttermilk
1/4 cup Dijon mustard
1 tablespoon kosher salt
Couple shakes of hot sauce, such as Tabasco
Dredge:
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
Slaw:
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.