Christopher Baker
Hands-On Time
40 Mins
Total Time
2 Hours 40 Mins
Yield
Serves 4

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

/5
Reviews
five_whole_stars