Spicy Fried Chicken With Kale and Cabbage Slaw

Spicy Fried Chicken With Kale and Cabbage Slaw
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By July, 2012

Nutritional Information

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

Quick Tip

Loaf of bread and butter
No deep-fry thermometer? Drop a cube of bread in the oil. If it browns in 1 minute, the oil is ready.

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