SOUTHERN-STYLE CHICKEN & SLAW
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
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.