Our world tour with McCain Wedges continues ! After Greece, Jamaica, France and Britain, it's time to go Stateside with this recipe for American Southern Fried Chicken served with Coleslaw and Spicy Wedges.
Ingredients (serves 4) :
For the Spicy Wedges:
For the Southern Fried Chicken:
For the coleslaw:
Preheat the oven to 200C/fan 200/Gas mark 7
Sift the flour into a bowl and mix in the salt, black pepper, hot paprika, sweet smoked paprika and English mustard powder.
Mix the spices and flour together. Beat 2 eggs in a separate bowl.
Dip the chicken thighs and drumsticks in the flour mixture, then in the egg, then in the flour mixture again.
Heat the vegetable oil in a deep pan until very hot and fry the chicken in batches, until golden brown all over. Place on kitchen paper to soak up any excess oil and then place on a roasting tray and bake for 10-15 minutes or until cooked through. (I actually decided to just oven bake mine, which did work but you do need to drizzle liberally with oil or the flour stays dry in some areas.)
While the chicken is cooking in the oven make the coleslaw by shredding the cabbage, carrots and onions. Put them in a big bowl, add the mayonnaise and yogurt, mix well and set aside.
Toss the McCain Mexican Wedges with cayenne pepper and smoked paprika and cook as per pack instructions.
Serve the chicken alongside the coleslaw and a pile of spicy wedges.
It was very nice but I would have liked a bit more of a kick in the chicken seasoning so next time, I'd add the Cayenne pepper to the chicken seasoning rather then the wedges.
Disclosure : I received a selection of ingredients from McCain in order to try out their Summer of Sharing recipes.
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