Fried Buttermilk Chicken With Apple Slaw

4-6
Servings
30m
Prep Time
35m
Cook Time
1h 5m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (465.5 g)
  • Calories 411.2
  • Total Fat - 13.7 g
  • Saturated Fat - 4 g
  • Cholesterol - 103.4 mg
  • Sodium - 659.3 mg
  • Total Carbohydrate - 51.2 g
  • Dietary Fiber - 9.3 g
  • Sugars - 15.7 g
  • Protein - 26 g
  • Calcium - 284.9 mg
  • Iron - 5.3 mg
  • Vitamin C - 102.9 mg
  • Thiamin - 0.4 mg

Step 1

Combine chicken and buttermilk in a large, shallow dish and then refrigerate, covered, for 4 hours, or overnight.

Step 2

Drain chicken and toss one drumstick at time in combined flour and seasoning in a bowl and shake off excess.

Step 3

Heat enough oil in a large, deep frying pan to come halfway up the side of the pan, over a medium to high heat and add chicken in two batches and fry for about 5 to 6 minutes, turning occasionally, or until lightly browned all over and then transfer to two oiled wire racks sitting over two large oven trays.

Step 4

Cook in a hot oven (200C) for 25 minutes, or until chicken is cooked through.

Step 5

To make apple slaw, combine all ingredients in a bowl and toss well to combine.

Step 6

Serve chicken with apple slaw and lemon wedges.

Tips & Variations


No special items needed.

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