Spicy Fried Chicken With Kale and Cabbage Slaw

fried-chicken-kale-cabbage-slaw
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 621 calories
    • 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

Ingredients

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