This is one of my all time favourites to do, home made take away! Crunchy Fried Chicken, Coleslaw and Chips. It’s a big job, and the larger the family, the more chicken required, but its well worth it.
Mise en place, prepare everything before you start cooking!
Make your coleslaw in advance, and keep it refrigerated. Add the dressing just prior to serving as it will go soggy.
As you will need oil for deep frying the chicken, it makes it rather difficult to fry chips and chicken, so oven baking chips is the simple solution.
Using chicken breast, cut tenderloins. Try to cut even thickness but not too thick as it will take longer to cook and have the added risk of it being under cooked. I don’t like using boned chicken for this reason. You can’t over fill the fryer when cooking the chicken so don’t cut the chicken to small either. This creates a lot of extra fiddly work.
I like to marinate my chicken in Sriracha hot chilli sauce. The added flavour is sensational but I find it looses some of its heat once cooked.
1/2 cup self raising flour
1/2 cup corn flour
salt and pepper
enough water to combine and make a thick batter
The flour is a bit of guess work, mine changes each time I make it depending of what is available on the spice shelf. But to give you an idea, and not limited to:
Use a pasta … Read the rest