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Authenic southern-fried chicken
Fruit and vegetables
75g/2½oz fresh
pineapple
chunks
¼ head purple
cabbage
, thinly shredded
2
carrots
, shaved into ribbons using a peeler
6
garlic
cloves, peeled and lightly crushed
1 white
onion
, thinly sliced
½ tsp
garlic
powder
½ tsp
onion
powder
Tins, packets and jars
6
jalapeno chillies
, seeds and viens removed, finely julienned
150g/5½oz yellow coarse
polenta
150g/5½oz
plain flour
100g/3½oz
rice flour
Cooking ingredients
50g/1¾oz
salt
vegetable oil
, for deep-frying
180ml/6fl oz cider
vinegar
6
chipotle
chillies in adobo sauce, julienned
2 tbsp Mexican
oregano
(or 1 tbsp Mediterranean
oregano
)
1 tbsp
salt
50g/1¾oz light
brown sugar
½ tsp
baking powder
10g
salt
clear
honey
, to taste
200g/7oz
flour
4 tbsp
cornflour
¼ tsp
cayenne pepper
1 tbsp
sea salt
1 tsp
paprika
1 tsp
baking powder
Dairy, eggs and chilled
500ml/18fl oz
buttermilk
2 free-range
eggs
240ml//8½fl oz
milk
15g/½oz
butter
2 tbsp
lard
Meat, fish and poultry
4 bone-in
chicken thighs
4 chicken drumsticks
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