Southern-style Chicken & Slaw

SERVES 4 PREPARATION 25 MINUTES (PLUS SOAKING) COOKING 40 MINUTES

1.4kg whole chicken, cut into

8-10 pieces 600ml buttermilk 600g kumara, peeled, cut into

1cm fingers 2 tablespoons olive oil 2 tablespoons plain flour,

plus extra 2 cups 2 tablespoons taco spice mix oil for shallow-frying SLAW 2 tablespoons egg mayonnaise 2 tablespoons red wine vinegar ½ teaspoon cayenne pepper ¼ cabbage, finely shredded ½ bunch kale, finely shredded 2 carrots, peeled, grated 2 apples, quartered, cored,

sliced 1 red onion, grated

1. Preheat oven to hot, 200°C. Line an oven tray with baking paper. 2. Season chicken well. Soak in buttermilk for at least 30 minutes. 3. In a bowl, toss kumara, olive oil and flour together. Spread

in a single layer on tray. Season. Bake for 35-40 minutes, turning once. 4. In a large bowl, combine extra flour and taco spice. Drain chicken from milk, then place in flour mixture to coat. 5. In a large, heavy-based saucepan, heat oil on high until a small bread piece sizzles when added (180°C). Fry chicken for 6-8 minutes. Turn and cook, covered, for 5-6 minutes. Drain on a paper towel. 6. SLAW. Whisk mayonnaise, vinegar and pepper in a small jug. Season to taste. In a large bowl, combine rest of the ingredients. Toss dressing through. 7. Serve chicken with slaw and kumara chips.