John Myers
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Fried Chicken with Coleslaw
The perfect fried chicken with coleslaw recipe with a picture and simple step-by-step instructions.
Marinade:
- 1 L Water
- 10 g Garlic salt
- 8 g Onion powder
- 8 g Paprika
- 1 g Dried oregano, finely ground
- 2 g Pepper White
- 3 g Ginger powder
- 10 g Salt
Bread mix:
- 100 g Cornflakes
- 280 g Flour
- 70 g Cornstarch
- 8 g Paprika
- 10 g Garlic salt
- 3 g Ginger powder
- 1 g Dried oregano, finely ground
- 8 g Onion powder
- 10 g Salt
- 1 Egg
- 100 ml Buttermilk
Chicken parts and marinade:
- Bring the water to the boil in a saucepan, sprinkle in all the spices, stir well and simmer gently for approx. 3 minutes. Remove from heat, transfer to a larger bowl and allow to cool.
- Remove the skin from the chicken pieces, wash them cold (!), Dry them and place them in the cold marinade. Let it steep for at least 4 hours. I had put them in overnight.
Bread mix:
- Put the cornflakes in a plastic bag and roughly crush them. Put together with 200 g flour and all other ingredients in a bowl and mix thoroughly. Put the remaining 80 g of flour in a separate bowl. Place egg with buttermilk in a bowl and whisk. Fill a larger, higher pot at least halfway with deep-frying oil and heat it up. If a thermometer is on hand, use it. The oil has the ideal temperature for deep-frying at 170 °. Without a thermometer, simply hold the handle of a wooden spoon or a wooden shashlik skewer into the oil. If small bubbles form on them and rise to the top, then the oil has reached its temperature and you can carefully add the food to be fried. However, not all parts at once, otherwise the fat will cool down. Try to maintain the temperature during the entire frying time by always “juggling” the heat of the stove top. Preheat the oven to 200 °.
Preparation:
- Drain the chicken parts well and dry them with paper towels. Build a breading line, from left to right: 1. the bowl with the pure flour, then a bowl with the egg mixture, then the bowl with the breading.
- Now turn each part lightly in the flour but then knock it off well, then turn it all around in the egg mixture and then roll it in the breading mixture. Then knock them off lightly, pull the part through the egg mixture again and then roll it thoroughly in the breading mixture. Prepare all parts like this and then – when the oil has reached its temperature, see as described above – add and bake for about 10-15 minutes until golden brown. Then place in the oven for approx. 10 minutes to finish cooking. The time varies depending on the size of the part. Measure the core temperature in a larger part (80 – 85 °) or perhaps cut into one for a sample. Chicken shouldn’t be translucent, just cooked through … but it shouldn’t get dry either.
- Then serve with the typical Coleslaw and let it taste good. The recipe for the coleslaw can be found under the link Coleslaw.
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