Southern Fried Chicken with Slaw & Chipotle Cream Recipe
Our Southern fried chicken goujons are marinated in a blend of paprika, lemon, and mustard, then coated with a flavorful mix of herbs and spices. They are accompanied by a coleslaw made from red cabbage, apple, pear, and peanuts, dressed with lime and lemon. The dish is finished off with a smoky hot pepper dipping sauce.
Ingredients
Chicken
- 2 fillet chicken breasts
- 2 tbsp olive oil
Coating
- black pepper (to taste)
- 0.5 tsp chilli powder
- 1.5 tsp oregano (dried)
- 2 tsp sage (dried)
- 1 tsp thyme (dried)
- 1 cloves garlic
- 1.5 tsp ground ginger
- 1.5 tsp mustard powder
- 1.5 tsp paprika
- 50 grams plain flour
- salt (to taste)
Salad
- 1 whole apples
- 1 stick celery
- 8 sprig fresh coriander
- 2 tbsp sliced jalapenos
- 1 whole pears
- 150 grams red cabbage
- 1 whole red onions
- 25 grams salted peanuts
Dressing
- black pepper (to taste)
- 2 tsp fresh lemon juice
- 0.5 whole lime
- 2 tbsp olive oil
- salt (to taste)
Cream
- 1 tsp chipotle paste
- 3 tbsp mayonnaise light
- 100 ml sour cream
Marinade
- black pepper (to taste)
- 1 tsp fresh lemon juice
- 125 ml milk
- 2 tsp mustard
- 1 tsp paprika
- salt (to taste)
Instructions
- squeeze the lemon(s) . mix together the lemon juice, milk, mustard and paprika, in the rectangular pie dish to make the marinade, season with salt and pepper
- slice the chicken fillets into small strips or goujons, place the chicken in the marinade, refrigerate for at least two hours preferably overnight
- Take the chicken out of the fridge, set the oven to 180C 350F or gas mark 4
- peel and crush the garlic using the garlic crusher or chop finely, mix the chilli powder, oregano, sage, thyme, garlic, ground ginger, mustard powder, paprika and plain flour together in a bowl, season with salt and pepper
- dip the chicken strips into the coating, place the chicken on the baking tray, brush or spray lightly with oil, cook for 20 mins
- squeeze the lemon(s) . squeeze the lime(s), mix the olive oil, lemon and lime juice together in a bowl to make the dressing, season with salt and pepper
- wash and shred the red cabbage, peel and core the apples, chop into matchsticks, peel and core the pears, chop into matchsticks
- slice the red onions thinly, wash and dice the celery, slice the jalapeno
- wash and finely chop the fresh coriander, place the apples, celery, pears, chopped coriander, jalapenos, red cabbage, red onions and salted peanuts in a bowl to make the salad, add the salad dressing, toss the salad, set a side
- mix the chipotle paste, mayo and sour cream together in a bowl to make the cream, set a side
- check the chicken is cooked by piercing the chicken and checking the juices run clear, when the chicken is cooked, remove from the oven
- place the salad on a plate, lay the chicken on the top, serve with the Chipotle Cream
Tried this recipe?Let us know how it was!