Tips for Experienced Cooks
To elevate the fried chicken, incorporate a teaspoon of smoked paprika into the flour mixture for a deeper flavor profile. Additionally, experiment with adding minced fresh herbs, like thyme or rosemary, to the cornbread batter for an aromatic twist. To enhance the coleslaw, consider adding a touch of Dijon mustard or a spoonful of honey to the dressing for a complex balance of flavors.
Step 1: Marinate the Chicken
Place the chicken pieces in a bowl, pour the buttermilk over them, and let them marinate for at least 1 hour or overnight in the refrigerator.
- Chicken pieces
- Buttermilk
Step 2: Prepare the Seasoned Flour Mixture
In a separate bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 3: Double Coat the Chicken
Dredge the marinated chicken pieces in the seasoned flour mixture, then dip them back into the buttermilk, and dredge them in the flour mixture again to create a double coating.
Step 4: Fry the Chicken
Heat vegetable oil in a large skillet or deep fryer to 350°F and fry the chicken pieces in batches until golden brown and cooked through, about 15-20 minutes for each batch.
- Vegetable oil
Step 5: Prepare the Cornbread
Preheat the oven to 400°F. Grease a baking dish or skillet. In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the buttermilk, melted butter, and eggs. Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared dish or skillet and bake for 20-25 minutes or until golden.
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 4 tablespoons melted butter
- 2 eggs
Step 6: Prepare the Coleslaw
In a large bowl, combine the shredded cabbage and carrots. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine. Refrigerate until ready to serve.
- 4 cups shredded cabbage
- 2 cups shredded carrots
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step 7: Serve
Serve the crispy fried chicken with the golden cornbread and refreshing coleslaw.
Meat, Eggs, & Dairy
- 8 pieces chicken
Pantry Items
- 2 cups buttermilk
- 1 cup buttermilk
- 1/3 cup butter
- 2 pieces egg
- 2 cups all-purpose flour
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
Fresh Produce & Herbs
- 4 cups cabbage
- 1/2 cup carrot
Seasonings & Spices
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 pinch salt
- 1 pinch pepper
- 1/2 teaspoon salt
- 1 pinch salt
- 1 pinch pepper
