12 pieces Chicken, thighs, drumsticks, wings or a mix
500g Plain Flour, sifted
1 tbsp Black Pepper
15g DIXIE FRIED CHICKEN GOURMET SEASONING
2 tbsp Sea Salt
1 tbsp Baking Powder
250ml Buttermilk or Whole Milk
1.5lt Vegetable Oil for Frying
125g Good Quality Store Bought Mayo
2g Minced Jalapeno Chillies
500g Purple Cabbage, shredded
500g Green Cabbage, shredded
250g Carrot, grated
1 bunch Coriander, roughly chopped
200g Peanuts or Almonds, toasted and roughly chopped
3 tbsp Olive Oil
Salt & Pepper to taste
Preheat oven to 150°C
Heat the oil in a saucepan over medium heat and sauté the onion until soft and translucent. Add the garlic, salt and rosemary, and cook for 30 seconds. Add the hot water and lemon, squeezing the juice into the water, taking care to remove any seeds.
Remove from heat once the salt has dissolved and allow to cool.
Place the chicken pieces in the brine and refrigerate for a minimum of 4-6 hours. Overnight is even better.
Remove the chicken from the brine, rinse in cold water, pat dry with kitchen paper and set aside.
Mix the flour and DIXIE FRIED CHICKEN GOURMET SEASONING in a bowl. Divide between two bowls and pour the buttermilk into a third bowl. Set a rack on top of a paper towel.
Dust the chicken in the flour mixture, shaking off the excess, then dip into the buttermilk then dip again in the 2nd bowl of flour. Place the dredged chicken pieces on a rack over a baking tray for the excess to drip off.
Heat the oil in a large pot to 180°C. Gently fry the chicken until beautifully golden brown and crunchy and cooked through. (10-15 minutes depending on the size of your chicken pieces.)
Keep warm in an oven until you have fried all the chicken then serve with Spicy Mayo and Coleslaw. Also delicious popped into a toasted bun!
In a mixing bowl combine the cabbage, carrots, coriander, and toasted nuts. Toss in olive oil and lemon juice and season with salt and pepper.