Buttermilk Fried Chicken with Coleslaw
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
2
3 hours
Prep time
30 minutes
Marinade/Proof time
2 hours
Cook time
30 minutes
This recipe draws inspiration from traditional Southern cuisine, highlighting the rich flavours of buttermilk in the marinating process, which tenderises the chicken while adding a tangy taste. The coleslaw provides a crunchy contrast and a refreshing bite to balance the indulgent fried chicken, embodying the comfort food aspect of Southern cooking that brings families and friends together at the dinner table. This dish is often enjoyed at gatherings, picnic spreads, or as a hearty weeknight meal, making it a staple in many Southern homes.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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2 pieces Chicken breast (boneless and skinless)
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500 milliliters Buttermilk (for marinating)
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200 grams Plain flour (for coating)
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50 grams Cornstarch (for coating)
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1 tablespoon Paprika (for seasoning)
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1 teaspoon Garlic powder (for seasoning)
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1 teaspoon Onion powder (for seasoning)
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1.5 teaspoon Salt
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1 teaspoon Black pepper
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1 litre Vegetable oil (for frying)
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300 grams Green cabbage (finely shredded)
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100 grams Carrot (grated or julienned)
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100 grams Mayonnaise (for dressing)
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40 millilitres Apple cider vinegar (for tanginess)
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1 teaspoon Sugar (to balance acidity)
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1 teaspoon Salt
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0.5 teaspoon Black pepper
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2 pieces Chicken breast (boneless and skinless)
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500 milliliters Buttermilk (for marinating)
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200 grams Plain flour (for coating)
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50 grams Cornstarch (for coating)
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1 tablespoon Paprika (for seasoning)
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1 teaspoon Garlic powder (for seasoning)
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1 teaspoon Onion powder (for seasoning)
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1.5 teaspoon Salt
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1 teaspoon Black pepper
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1 litre Vegetable oil (for frying)
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300 grams Green cabbage (finely shredded)
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100 grams Carrot (grated or julienned)
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100 grams Mayonnaise (for dressing)
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40 millilitres Apple cider vinegar (for tanginess)
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1 teaspoon Sugar (to balance acidity)
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1 teaspoon Salt
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0.5 teaspoon Black pepper
Instructions
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1.
Prepare the Coleslaw:
In a large bowl, combine the finely shredded cabbage and grated carrots. In a separate small bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Whisk until well blended, then pour the dressing over the cabbage and carrots. Toss thoroughly to combine. Refrigerate until ready to serve.
Ensure the cabbage and carrots are finely shredded for the best texture.
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2.
Heat the Oil:
In a deep frying pan or Dutch oven, heat the vegetable oil to 175°C. Use a thermometer to ensure the oil reaches the proper temperature for frying.
Frying at too low or too high a temperature can affect the chicken's texture and doneness.
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3.
Serve:
Plate the buttermilk fried chicken alongside a generous helping of coleslaw. Garnish with fresh herbs if desired. Enjoy this classic Southern dish warm!
Serve immediately for the best texture and flavour.
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4.
Prepare the Marinade:
In a large mixing bowl, combine the buttermilk, garlic powder, onion powder, salt (1 teaspoon), and black pepper. Whisk until smooth. Add the chicken breasts to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, but preferably overnight for maximum flavour.
Keep chicken properly refrigerated during marination.
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5.
Prepare the Coating:
In another bowl, combine the plain flour, cornstarch, paprika, salt (0.5 teaspoon), and black pepper (1 teaspoon). Mix well. This will be used to coat the chicken after marinating.
Be sure to mix thoroughly to avoid clumping in the flour mixture.
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6.
Coat and Fry the Chicken:
Remove the chicken from the marinade and allow excess to drip off. Dredge each breast in the flour mixture, pressing gently to adhere. Carefully place the coated chicken into the hot oil. Fry in batches, if necessary, to avoid overcrowding, allowing 8-10 minutes per side or until golden brown and cooked through (internal temperature should reach 75°C). Remove from oil and place on a colander to drain excess oil.
Monitor the oil temperature, and do not overcrowd the pan to ensure even frying and crispy texture.
Tips and Variations
- Marinate the chicken overnight for a deeper flavour.
- For spicier chicken, add cayenne pepper to the coating mix.
- Try including chopped herbs like parsley or dill in the coleslaw for added freshness.
- Make the coleslaw a day in advance to enhance the flavours.
Equipment Required
Suggested Pairings
Sides
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The sweet, crumbly texture of cornbread complements the savory chicken.
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The smokiness and hearty nature of baked beans pair nicely with the fried chicken.
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A staple in Southern cuisine, their slight bitterness balances the richness of the chicken.
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Creamy mac and cheese adds another layer of comfort to the meal.
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Crispy, tangy fried pickles provide a fun appetizer before the main meal.
Drinks
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A traditional Southern drink that complements the meal perfectly.
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Refreshing and slightly sweet, this cocktail is a Southern classic.
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Crisp and tangy, lemonade provides a refreshing contrast to the rich meal.
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A light lager or pale ale goes well with fried chicken.
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Provides a refreshing palate cleanser without overwhelming flavours.
Other Food Dishes
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A classic Southern dessert that provides a sweet finish to the meal.
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A hearty, flavorful dish that can serve as an alternative main course for larger gatherings.
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Rich and sweet, pecan pie is a beloved Southern dessert for any occasion.
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Another Southern classic that perfectly exemplifies the regional flavours.
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A beloved appetizer that showcases Southern ingredients.