Spicy Fried Chicken With Kale and Cabbage Slaw

Spicy Fried Chicken With Kale and Cabbage Slaw
Christopher Baker
Marinate the chicken in a mixture of buttermilk and hot sauce to lock in moisture and add a spicy kick.

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Serves 4
preparation
40
minutes
cooking
160
minutes

Ingredients

2
cups
buttermilk
2
tablespoons
hot sauce (such as Tabasco), plus more for serving
kosher salt and black pepper
1
3-pound chicken, cut into 10 pieces (breasts cut in half)
2
tablespoons
fresh lemon juice
2
tablespoons
olive oil
1/2
teaspoon
sugar
1
small bunch kale (preferably lacinato, also labeled dinosaur or Tuscan kale), thick stems removed and leaves thinly sliced (4 cups)
1/4
small head red cabbage, thinly sliced (2 cups)
4 to 5
cups
canola oil
2
cups
all-purpose flour
1
tablespoon
cayenne pepper
corn bread, for serving
special equipment: Deep-fry thermometer

Directions

  1. In a large bowl, combine the buttermilk, hot sauce, and 2 teaspoons each salt and black pepper. Add the chicken, turn to coat, cover, and refrigerate, turning occasionally, for at least 2 hours and up to 1 day.
  2. Meanwhile, in a second large bowl, whisk together the lemon juice, olive oil, sugar, and ¼ teaspoon each salt and black pepper. Add the kale and cabbage and toss to combine. Let sit, tossing occasionally, for at least 30 minutes and up to 1 hour.
  3. Heat 1 inch of the canola oil in a large Dutch oven until the temperature reaches 325° F on a deep-fry thermometer. In a shallow bowl, combine the flour and cayenne. Remove the chicken from the marinade (shaking off any excess) and coat with the flour mixture.
  4. Working in batches, fry the chicken, turning often, until golden brown and cooked through, 12 to 15 minutes. Drain on a wire rack or paper towel-lined plate; season with ½ teaspoon salt. Serve with the slaw, corn bread, and hot sauce.

 

Charlyne Mattox
July 2012

Nutritional Information

  • Per Serving
  • Calories 621
  • Fat 40 g
  • Sat Fat 9 g
  • Cholesterol 149 mg
  • Sodium 522 mg
  • Protein 49 g
  • Carbohydrate 16 g
  • Sugar 3 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 135 mg
What does this mean? See Nutrition 101.

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