SOUTH­ERN-STYLE CHICKEN & SLAW

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 25 MINS + SOAK­ING COOK 40 MINS

1.4kg whole chicken, cut into 8-10 pieces 600ml but­ter­milk 600g ku­mara, peeled, cut into 1cm fin­gers 2 tbsp olive oil 2 tbsp plain flour, plus 2 cups 2 tbsp taco spice mix oil for shal­low fry­ing

SLAW

2 tbsp egg may­on­naise 2 tbsp red wine vine­gar ½ tsp 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 at least 30 mins. 3 In a bowl, toss ku­mara, olive oil and flour to­gether. Spread in sin­gle layer on tray. Sea­son to taste. Bake 35-40 mins, turn­ing once. 4 In a large bowl, com­bine ex­tra flour and spice. Drain chicken from milk. Add flour mix 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 6-8 mins. Turn and cook, cov­ered, 5-6 mins. Drain on pa­per towel. 6 SLAW Whisk may­on­naise, vine­gar and spice in small jug. Sea­son to taste. In a large bowl, com­bine rest of in­gre­di­ents. Toss dress­ing through. 7 Serve chicken with slaw and ku­mara chips.

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