Buttermilk Fried Chicken with Fennel Slaw
Prep time: 30 Min
|
Prep time: 8
Ingredients
600ml Dairy Farmers Buttermilk
2kg small chicken tenderloins
40ml maple syrup
1 tablespoon Dijon mustard
sea salt and freshly ground black pepper, to taste
400g fennel, shaved
300g radishes, finely sliced
300g cabbage, shredded
100g red onion, sliced
50g mint, finely chopped
150g plain flour
1 tablespoon ground thyme
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon salt
canola or vegetable oil, for frying
mint leaves, for garnish
Method
- Combine half the Dairy Farmers Buttermilk with the chicken and refrigerate for at least 1 hour or overnight.
- Combine the remaining buttermilk with the maple syrup and mustard and season to taste.
- Mix in fennel, radishes, cabbage, red onion and mint to make slaw. Combine flour and spices together.
- Drain chicken, reserving buttermilk. Coat chicken in seasoned flour, dip in reserved buttermilk and coat a second time in flour.
- Heat oil and deep fry chicken until golden and cooked through.
- Serve 2-3 pieces of chicken with approximately 180g Fennel Radish Slaw. Sprinkle chicken with paprika and garnish slaw with mint leaves.