Name: Fried-then-baked chicken with easy coleslaw
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 free-range chicken, cut into 10 pieces (each breast cut in half); 1/2 cup buttermilk or unsweetened yoghurt; 1 teaspoon salt; Batter; 2 large eggs; 1/4 cup water; 1/2 teaspoon salt; 1/4 teaspoon pepper; Flour coating; 1 cup flour; 1 tablespoon smoked paprika; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 1/2 teaspoon white pepper; 1/2 teaspoon chilli powder; oil, for frying; lemon wedges, to serve; Coleslaw; 2 cup finely shredded cabbage; 1/2 cup grated carrot; 2 tablespoon olive oil; 2 tablespoon lemon juice

Fried-then-baked chicken with easy coleslaw

Nici Wickes' fried-then-baked chicken is well worth the effort. Fried chicken lovers will kid themselves this recipe is not as unhealthy as a fully deep-fried version so they can eat twice as much. Dig in!

Serves 4

Cook

40M

Marinate

Ingredients

1 free-range chicken, cut into 10 pieces (each breast cut in half)

1/2 cup buttermilk or unsweetened yoghurt

1 teaspoon salt

Batter

2 large eggs

1/4 cup water

1/2 teaspoon salt

1/4 teaspoon pepper

Flour coating

1 cup flour

1 tablespoon smoked paprika

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon white pepper

1/2 teaspoon chilli powder

oil, for frying

lemon wedges, to serve

Coleslaw

2 cup finely shredded cabbage

1/2 cup grated carrot

2 tablespoon olive oil

2 tablespoon lemon juice

Method

1.Once you’ve cut up the chicken (reserve the frame to make a homemade stock), place the pieces in a bowl with the buttermilk and salt, then mix to coat. Leave for a few hours or overnight.

2.In a bowl, whisk the eggs with the water and seasoning to combine. Add the coating ingredients to a plastic bag and mix. Set out a cake rack.

3.Take a chicken portion from the buttermilk mixture (letting any excess drain off) and toss it in the flour bag to coat. Remove and drag through the batter (again, let the excess drain off), then back into the flour for a second time. Set aside on the wire rack. Repeat with the remaining pieces. Leave for 15-20 minutes or until the outside appears wet. This is the trick to getting crispy chicken.

4.Heat oven to 180°C. Pour the oil into frying pan to 3-4cm depth and heat to medium. Fry chicken in batches, transferring to a baking dish when each is golden. Bake until cooked through – about 30-40 minutes.

5.Serve with coleslaw (see recipe below) and lemon wedges.