Crisp on the outside and tender on the inside, this simple recipe for Southern style fried chicken is finger-licking good. Served alongside a crunchy baby cos slaw.
30 Minutes. Because we all love fried chicken!
400g free range chicken tenders
2 tablespoons BBQ spice
1/2 cup plain flour
1 free range egg
1 baby gem lettuce
1.5 tablespoons mayonnaise
Place flour, salt, pepper and BBQ spice in one bowl. Whisk egg in another bowl. Coat chicken in egg first then the flour mixture. Place on a plate and set aside.
Finely slice baby gem lettuce and grate cucumber. Combine in a bowl with mayo, juice of the lemon, salt and pepper.
Heat a fry pan or wok on a high heat with a generous amount of olive oil (approx. 0.5cm deep). Shake off excess flour before you place the chicken into the pan, making sure you don’t overcrowd the pieces. Turn chicken once golden (approx. 3 minutes on each side). Remove from pan and set aside on paper towel. Repeat with remaining chicken.
Plate chicken with slaw and enjoy!
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