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–+ servings

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.
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Total Time 25 minutes
Course Main Course
Cuisine American
Servings 2

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
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