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Tennessee Hot Fried Chicken with Slaw
When you think American Southern cuisine, you think fried chicken. This is a recipe that is simple in to put together, but complex in flavor with the slow burn of green chilis and smoky essence of paprika in the background. Coupled with a creamy cabbage slaw, you are sure to find new fans with this recipe.
Ingredients
Tennessee Hot Fried Chicken with Slaw
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Rs141281.6
For Chicken:
Chicken wings, whole
/kg
4.5 kg
0%
Yogurt
/g
2.0 g
0%
Green chilli, pureed
/g
10.0 g
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
60.0 g
0%
Sugar
/g
40.0 g
0%
The Batter:
Knorr Professional Batter Mix (6x1kg)
/g
300.0 g
0%
Black pepper, ground
/g
10.0 g
0%
The Slaw:
Knorr Professional Lime Seasoning (24x400g)
/g
5.0 g
0%
Water
/ml
15.0 ml
0%
Hellmann’s Real (4x4L)
/g
80.0 g
0%
Red cabbage, shredded
/g
450.0 g
0%
White cabbage, shredded
/g
450.0 g
0%
Red onion, thinly sliced
/g
150.0 g
0%
Pickles, sliced
/g
120.0 g
0%
/
For Chicken:
-
Chicken wings, whole 4.5 kg
-
Yogurt 2.0 g
-
Green chilli, pureed 10.0 g
-
Sugar 40.0 g
The Batter:
-
Black pepper, ground 10.0 g
The Slaw:
-
Water 15.0 ml
-
Red cabbage, shredded 450.0 g
-
White cabbage, shredded 450.0 g
-
Red onion, thinly sliced 150.0 g
-
Pickles, sliced 120.0 g
Preparation
-
For Chicken:
- Combine the chicken, yogurt, green chilli, Knorr Professional Chicken Stock Powder and sugar together and marinate minimum 8 hours up to overnight.
-
The Batter:
- Preheat deep fryer to 180°C.
- Mix Knorr Professional Batter Mix and black pepper together, divide into two bowls.
- Strain chicken and reserve marinade. Add reserve marinade to one bowl of Knorr Professional Batter Mix, mix well.
- Dip in the marinated chicken into the remainder of flour, then into the batter mix and deep fry for 10-12 minutes.
- Drain excess oil with kitchen towel, serve hot.
-
The Slaw:
- Dissolved Knorr Professional Lime Seasoning with water. Combine with Hellmann’s Real Mayonnaise.
- In a bowl, combine the remaining ingredients, add dressing and mix well.
- Serve on the side with chicken wings.
-
Chef’s Tip:
- You can dress your slaw one hour in advance and store in the refrigerator until service. This allows for all those flavours to come together and break down the fibers in the cabbage! This helps the texture and the taste.
