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Southern-style chicken with chips and coleslaw

Name: Southern-style chicken with chips and coleslaw
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 4-6
Cuisine: American recipes
Ingredients: 1kg floury potatoes, such as maris piper or king edward, peeled and cut into 1cm chips; 2 tbsp olive oil; 1.8kg free-range chicken at room temperature, cut into 8 pieces (ask your butcher to do this; or use a mixture of breast, thighs and drumsticks); 2 medium free-range eggs, lightly beaten; For the spice mix; 125g type 00 flour (pasta flour); 1 tsp baking powder; 1 tsp salt; 2 tsp dried basil; 2 tsp dried oregano; 1 tsp dried thyme; 1 tbsp celery salt; 1 tsp ground black pepper; 2 tsp ground white pepper; 1 tsp ground ginger; 2 tsp English mustard powder; 2 tbsp smoked paprika; 2 tsp garlic powder; For the coleslaw; 200g mayonnaise; 2 tsp English mustard; 1 tbsp runny honey; 1 tbsp malt vinegar; 1 tbsp lemon juice; 1 small white cabbage, finely shredded; 1 carrot, shredded; 1 small onion, grated; You’ll also need; 3 baking sheets lined with compostable baking paper; 1 greased grill rack

By: Troy Willis

Published: 7 Apr 21
Updated: 4 Apr 24

Southern-style chicken with chips and coleslaw

Forget the Colonel: if you want a taste of homemade southern-style chicken, look no further than this zingin’ recipe with chips and coleslaw. The coleslaw recipe itself is a bit of a classic, so it would also work on the Christmas or Boxing Day buffet table, for example.

Or, for fried chicken with heat, crunch and spice, try this recipe for KFC (that’s Korean Fried Chicken…)

Easy
April 2021

Test kitchen approved

Serves 4-6
Hands-on time 20 min, oven/simmering time 40 min

Or, for fried chicken with heat, crunch and spice, try this recipe for KFC (that’s Korean Fried Chicken…)

Nutrition: Per Serving (for 6)

Calories: 775kcals
Fat: 39.7g (5.4g saturated)
Protein: 52.2g
Carbohydrates: 48.2g (9.7g sugars)
Fibre: 8.5g
Salt: 2.3g

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Ingredients

1kg floury potatoes, such as maris piper or king edward, peeled and cut into 1cm chips
2 tbsp olive oil
1.8kg free-range chicken at room temperature, cut into 8 pieces (ask your butcher to do this; or use a mixture of breast, thighs and drumsticks)
2 medium free-range eggs, lightly beaten

For the spice mix

125g type 00 flour (pasta flour)
1 tsp baking powder
1 tsp salt
2 tsp dried basil
2 tsp dried oregano
1 tsp dried thyme
1 tbsp celery salt
1 tsp ground black pepper
2 tsp ground white pepper
1 tsp ground ginger
2 tsp English mustard powder
2 tbsp smoked paprika
2 tsp garlic powder

For the coleslaw

200g mayonnaise
2 tsp English mustard
1 tbsp runny honey
1 tbsp malt vinegar
1 tbsp lemon juice
1 small white cabbage, finely shredded
1 carrot, shredded
1 small onion, grated

You’ll also need

3 baking sheets lined with compostable baking paper
1 greased grill rack

Useful to have

Probe thermometer

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Method

Heat the oven to 180°C fan/gas 6. Rinse the chips under cold water, then pat dry. Spread the chips evenly in a single layer over 2 prepared baking sheets. Toss with the oil and some salt. Cook for 35-40 minutes, turning regularly, until golden and crisp.
Meanwhile, put the grill rack over the remaining baking sheet. Combine the spice mix ingredients in a shallow bowl, then toss each piece of chicken in the spice mix and set on the grill rack. Next, dip each piece of chicken in the beaten egg, then back in the spice mix to fully coat, then return to the grill rack.
Bake the chicken for 30-35 minutes (or up to 45 minutes for larger pieces) until deep golden brown – it’s done when the juices run clear if you pierce the pieces with a skewer and the internal temperature reads 72°C.

To make the coleslaw, whisk the mayonnaise with the mustard, honey, vinegar, lemon juice and some seasoning in a large bowl. Add the cabbage, carrot and onion, then toss to combine.
Divide the chicken, slaw and chips among plates and tuck in.

Recipe from April 2021 Issue

Nutrition

Nutrition: per serving

Calories: 775kcals
Fat: 39.7g (5.4g saturated)
Protein: 52.2g
Carbohydrates: 48.2g (9.7g sugars)
Fibre: 8.5g
Salt: 2.3g

delicious. tips

Make the slaw and prepare the chips up to a few hours ahead. Any leftovers will keep covered and chilled for up to 2 days.
The oven will be full with 3 baking sheets, so rotate them to make sure everything is cooked evenly.