KFC-Style Fried Chicken with Creamy Coleslaw
KFC-Style Fried Chicken with Creamy Coleslaw
Ingredients
For the Chicken
- 400 g mini chicken fillets, (approximately 8-10 pieces)
- 200 g plain flour, divided
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon Kashmiri chilli powder
- 1 teaspoon salt, divided
- 100 ml milk
- 1 teaspoon Herbes de Provence
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black pepper, freshly ground, divided
- 500 g Britannia Dripping, or other high smoke point oil, for frying
For the Creamy Coleslaw
- 1/2 white cabbage, small head, finely shredded
- 1/2 red cabbage, small head, finely shredded
- 1/2 onion, small, finely chopped
- 2 tablespoons Dr. Wills Avocado Oil Mayo, large spoonfuls
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt
For Serving
- 400 g potato wedges, pre-cut, roasted as per package instructions
Instructions
- 1
In a large bowl, combine 100 grams of plain flour, 1 teaspoon of garlic powder, 2 eggs, 1 teaspoon of paprika, 1/2 teaspoon of Kashmiri chilli powder, and 1/2 teaspoon of salt. Mix with a fork until a thick, clumpy mixture forms. Gradually whisk in 100 ml of milk until a smooth, thick batter is achieved.
⏱️ 5 min
- 2
Add the 400 grams of mini chicken fillets to the wet batter. Use your hands to thoroughly coat all the chicken, ensuring each piece is fully submerged and covered. Set aside.
⏱️ 2 min
- 3
For the coleslaw, finely shred 1/2 a small head of white cabbage and 1/2 a small head of red cabbage. Finely chop 1/2 a small onion. Combine the shredded cabbages and chopped onion in a separate bowl.
⏱️ 8 min
- 4
Add 2 large spoonfuls of Dr. Wills Avocado Oil Mayo to the coleslaw mixture. Season with 1/4 teaspoon of freshly ground black pepper and 1/4 teaspoon of salt. Mix thoroughly with a spoon until all ingredients are well combined and coated in mayonnaise.
⏱️ 3 min
- 5
In another separate bowl, combine the remaining 100 grams of plain flour, 1 teaspoon of Herbes de Provence, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Mix all the dry coating ingredients thoroughly with a fork.
⏱️ 3 min
- 6
Heat 500 grams of Britannia Dripping (or other high smoke point oil) in a cast iron pan over medium-high heat until it reaches approximately 175°C (350°F). If you don't have a thermometer, a small drop of batter should sizzle immediately upon contact.
⏱️ 5 min•🌡️ 175
- 7
Take individual chicken fillets from the wet batter, allowing any excess to drip off. Place each battered fillet into the dry coating mixture. Press the fillet firmly into the dry coating to ensure a thick, even coverage on all sides. Repeat for all chicken pieces.
⏱️ 5 min - 8
Carefully place the coated chicken fillets into the hot dripping, ensuring not to overcrowd the pan. Fry the chicken in batches, turning them with tongs as they cook, for about 4-6 minutes per side, or until they are golden brown, crispy, and cooked through (internal temperature should reach 74°C or 165°F). Remove from oil and place on a wire rack to drain excess oil.
⏱️ 10 min
- 9
Serve the hot fried chicken fillets immediately alongside the prepared creamy coleslaw and roasted potato wedges.
⏱️ 2 min
Kitchen Tools
KFC-Style Fried Chicken with Creamy Coleslaw
For the Chicken
- 400 g mini chicken fillets, (approximately 8-10 pieces)
- 200 g plain flour, divided
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon Kashmiri chilli powder
- 1 teaspoon salt, divided
- 100 ml milk
- 1 teaspoon Herbes de Provence
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black pepper, freshly ground, divided
- 500 g Britannia Dripping, or other high smoke point oil, for frying
For the Creamy Coleslaw
- 1/2 white cabbage, small head, finely shredded
- 1/2 red cabbage, small head, finely shredded
- 1/2 onion, small, finely chopped
- 2 tablespoons Dr. Wills Avocado Oil Mayo, large spoonfuls
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt
For Serving
- 400 g potato wedges, pre-cut, roasted as per package instructions
Instructions
- 1
In a large bowl, combine 100 grams of plain flour, 1 teaspoon of garlic powder, 2 eggs, 1 teaspoon of paprika, 1/2 teaspoon of Kashmiri chilli powder, and 1/2 teaspoon of salt. Mix with a fork until a thick, clumpy mixture forms. Gradually whisk in 100 ml of milk until a smooth, thick batter is achieved.
⏱️ 5 min - 2
Add the 400 grams of mini chicken fillets to the wet batter. Use your hands to thoroughly coat all the chicken, ensuring each piece is fully submerged and covered. Set aside.
⏱️ 2 min - 3
For the coleslaw, finely shred 1/2 a small head of white cabbage and 1/2 a small head of red cabbage. Finely chop 1/2 a small onion. Combine the shredded cabbages and chopped onion in a separate bowl.
⏱️ 8 min - 4
Add 2 large spoonfuls of Dr. Wills Avocado Oil Mayo to the coleslaw mixture. Season with 1/4 teaspoon of freshly ground black pepper and 1/4 teaspoon of salt. Mix thoroughly with a spoon until all ingredients are well combined and coated in mayonnaise.
⏱️ 3 min - 5
In another separate bowl, combine the remaining 100 grams of plain flour, 1 teaspoon of Herbes de Provence, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Mix all the dry coating ingredients thoroughly with a fork.
⏱️ 3 min - 6
Heat 500 grams of Britannia Dripping (or other high smoke point oil) in a cast iron pan over medium-high heat until it reaches approximately 175°C (350°F). If you don't have a thermometer, a small drop of batter should sizzle immediately upon contact.
⏱️ 5 min•🌡️ 175 - 7
Take individual chicken fillets from the wet batter, allowing any excess to drip off. Place each battered fillet into the dry coating mixture. Press the fillet firmly into the dry coating to ensure a thick, even coverage on all sides. Repeat for all chicken pieces.
⏱️ 5 min - 8
Carefully place the coated chicken fillets into the hot dripping, ensuring not to overcrowd the pan. Fry the chicken in batches, turning them with tongs as they cook, for about 4-6 minutes per side, or until they are golden brown, crispy, and cooked through (internal temperature should reach 74°C or 165°F). Remove from oil and place on a wire rack to drain excess oil.
⏱️ 10 min - 9
Serve the hot fried chicken fillets immediately alongside the prepared creamy coleslaw and roasted potato wedges.
⏱️ 2 min