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Southern Fried Chicken

Southern Fried Chicken with Mustard Slaw

Serves 4

For the chicken:

8 skinless chicken thighs

200ml milk

200g self-raising flour

large pinch of paprika

turmeric and cayenne pepper

8 tsp vegetable oil

Method

  • Heat oven to 200C
  • Place chicken in a bowl and pour over milk.
  • Place spices and flour in a separate bowl and mix.
  • Take half of the chicken thighs, shake off any excess moisture and coat in the flour mix. Now place in a deep fat fryer for approx. 5 minutes, or until golden. Lay on a rack and repeat the process. Bake for approx. 20 minutes in a pre-heated oven  at 160oC.

For the mustard slaw:

½ small white cabbage sliced into matchsticks

2 carrots, sliced into matchsticks

6 spring onions peeled trimmed and diced

2 tsp rapeseed oil

2 tsp white wine vinegar

2 tsp wholegrain mustard

2 tbsp yoghurt

2 tbsp crème fraiche

2 tspn orange juice

2 tbsp toasted sunflower seed

Method

  • Mix the cabbage and carrot matchsticks together in a bowl with the spring onions. Season with pepper and a pinch of salt, then chill for 1-2 hrs (optional).
  • Mix together the oil, vinegar and mustard in a bowl. Stir in the yogurt, crème fraîche and orange juice. Set aside.
  • When ready to serve, pour the dressing over the veggies, add the sunflower seeds and toss together. Let is sit for 10-15 mins to blend the flavours.

To complete your Southern meal how about finishing off with a Mississippi Mud Pie and making a Classic Sweet Tea or some homemade Southern Lemonade to wash it all down.

 

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