Clare Smyth’s Core Fried Chicken and Cold Slaw
This brilliant Core Fried Chicken 'CFC" and Cod Slaw recipe from Clare Smyth serves four, takes just 30 mins to prep and 5 minutes to cook.
Ingredients
Chicken marinade:
- 6 Chicken thighs, skin off, cut in half
- 500g butter milk
- 100g sour cream
- 50g Dijon mustard
- 5g cracked black pepper
- 7g garlic powder
- 12g fine sea salt
- 7g dried sage
- 7g dried marjoram
- 12g fine sea salt
- 7g onion powder
- 5g garlic powder
- 3g all spice powder
- 7g dry basil
- 4g celery
Frozen dressing:
- 50g butter milk
- 50g mayonnaise
- 400g cucumber
- 65g shallots
- 60g chardonnay vinegar
- 100g green pepper
- Salt and pepper to taste
Coating mix:
- 450g flour
- 150g cord starch
- 150g tapioca starch
- 25g paprika
- 22g smoked paprika
- 7g ground oregano
- 7g chilli powder
- 10g salt
Herb pot:
- 12 cucumber flowers
- 12 sorrel flowers
- 12 tarragon leaves
- 12 rocket leaves
- 12 rocket leaves
- 12 chive buttons
- 12 nasturtium leaves
Slaw:
- 100g white cabbage
- 100g red cabbage
- 50g onion
- 100g carrot
- 4 iceberg lettuce cups
- 20g mint
- 10g thyme
- 20g tarragon
Method
For the marinade, mix all the ingredients together.
Put the chicken thighs into the marinade for 12–24 hours
The coating:
Mix all the dry spices and blend to a powder then mix with the flour plus the starch and reserve until needed. To fry the chicken, bring the oil to 180°c, when the oil arrives to temperature strain the chicken from the marinade and coat with the spice flour and fry for 2-3 minutes until reaching 75°c
Frozen dressing:
Place all the ingredients into a blender, blitz until smooth and pass into a shallow metal tray. Place in the freezer, scrape with a fork to create a granita which will be served on top of the slaw.
Slaw:
Finely slice all the ingredients, season with salt, keeping them separate and leave for 15 minutes in a colander to drain.
Dry them well with paper towel.
Mix them together with all the herbs then place into a central iceberg leaf, ready to be covered with the herb pot and frozen dressing.
Ingredients
Chicken marinade:
- 6 Chicken thighs, skin off, cut in half
- 500g butter milk
- 100g sour cream
- 50g Dijon mustard
- 5g cracked black pepper
- 7g garlic powder
- 12g fine sea salt
- 7g dried sage
- 7g dried marjoram
- 12g fine sea salt
- 7g onion powder
- 5g garlic powder
- 3g all spice powder
- 7g dry basil
- 4g celery
Frozen dressing:
- 50g butter milk
- 50g mayonnaise
- 400g cucumber
- 65g shallots
- 60g chardonnay vinegar
- 100g green pepper
- Salt and pepper to taste
Coating mix:
- 450g flour
- 150g cord starch
- 150g tapioca starch
- 25g paprika
- 22g smoked paprika
- 7g ground oregano
- 7g chilli powder
- 10g salt
Herb pot:
- 12 cucumber flowers
- 12 sorrel flowers
- 12 tarragon leaves
- 12 rocket leaves
- 12 rocket leaves
- 12 chive buttons
- 12 nasturtium leaves
Slaw:
- 100g white cabbage
- 100g red cabbage
- 50g onion
- 100g carrot
- 4 iceberg lettuce cups
- 20g mint
- 10g thyme
- 20g tarragon
Method
For the marinade, mix all the ingredients together.
Put the chicken thighs into the marinade for 12–24 hours
The coating:
Mix all the dry spices and blend to a powder then mix with the flour plus the starch and reserve until needed. To fry the chicken, bring the oil to 180°c, when the oil arrives to temperature strain the chicken from the marinade and coat with the spice flour and fry for 2-3 minutes until reaching 75°c
Frozen dressing:
Place all the ingredients into a blender, blitz until smooth and pass into a shallow metal tray. Place in the freezer, scrape with a fork to create a granita which will be served on top of the slaw.
Slaw:
Finely slice all the ingredients, season with salt, keeping them separate and leave for 15 minutes in a colander to drain.
Dry them well with paper towel.
Mix them together with all the herbs then place into a central iceberg leaf, ready to be covered with the herb pot and frozen dressing.
