Kerala x United States
Kerala fried chicken with coconut slaw
Southern fried chicken, but the south is Kerala.
75 minTime
52 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original903kcalsame
52 gproteinsame
7 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Whisk the buttermilk with the ginger garlic paste, half the chilli, the turmeric, half the pepper and 1 1/2 tsp salt. Add the chicken and chill 1 hour.
- 2Mix the maida, rice flour, cornflour, fennel, garam masala, the rest of the chilli and pepper and 1 tsp salt. Drizzle in 2 tbsp of the brine and rub with your fingers.
- 3Lift the chicken from the brine, press firmly into the flour on all sides and rest on a rack 10 minutes.
- 4Heat the oil to 160°C on medium heat. Fry 3 to 4 pieces at a time for 12 to 14 minutes, turning, until no pink remains at the bone and juices run clear.
- 5Raise the oil to 180°C and fry all the chicken again for 1 minute. Drop in the curry leaves for 10 seconds and lift out.
- 6For the slaw, toss the cabbage, carrot, coconut, green chilli, lemon juice and a pinch of salt. Heat the coconut oil on medium heat, crackle the mustard seeds and pour over.
Serve it like this
Stack the chicken in a paper lined basket, scatter the crisp curry leaves over and serve the coconut slaw in a small bowl with a lemon wedge.
