Fried Chicken Strips with Slaw and Honey Mustard

• 700 gskinless chicken breast fillets, cut into thick strips
• 200 mlbuttermilk
• 2 tspgarlic powder, divided
• 2 tspsmoked paprika, divided
• ½ tspcayenne pepper
• 180 gplain flour
• 40 gcornflour
• ½ tsponion powder
• 1litre vegetable oil, for frying; most remains in the pan
• 300 gwhite cabbage, finely shredded
• 2carrots, coarsely grated
• 3 tbspmayonnaise
• 1 tbspapple cider vinegar
• 1 tspcaster sugar
• 2 tbspwholegrain mustard
• 1 tbspDijon mustard
• 3 tbspclear honey
• 2 tbspmayonnaise
• 15 mllemon juice
• Fine salt
• Black pepper, to taste
• 10 gflat-leaf parsley, chopped (optional)
• 1pinch flaky sea salt (optional)
• 1lemon, cut into wedges (optional)
• 8brioche burger buns, about 70 g each, optional (optional)
• 1200 gskin-on fries (optional)
• 10 gdill, chopped, optional (optional)

Method

1. 1Whisk the buttermilk with 1 tsp garlic powder, 1 tsp smoked paprika and the cayenne. Season lightly with salt and pepper. Add the chicken strips, turn to coat and refrigerate for at least 15 minutes while you prepare the slaw and dip.
2. 2Tip the shredded cabbage and grated carrot into a large bowl. Add the mayonnaise, cider vinegar and caster sugar, season with salt and pepper, and toss hard until every strand glistens. Cover and chill; the salt draws a little water out, the vinegar wakes it up, and the slaw stays crunchy rather than going limp.
3. 3Whisk both mustards with the honey, mayonnaise and lemon juice in a small bowl until glossy. Taste it: it should be sweet, sharp and warm all at once. Season, taste again, and set aside.
4. 4Mix the flour and cornflour with the remaining 1 tsp each of smoked paprika and garlic powder, the onion powder and a little salt and pepper in a shallow bowl.
5. 5Pour the vegetable oil into a deep, heavy pan to a depth of about 3 cm, keeping the pan less than half full. Heat to 180°C, checking with a cooking thermometer.
6. 6Lift each chicken strip from the buttermilk, dredge in the seasoned flour, dip briefly back into the buttermilk, then dredge in the flour a second time. Press firmly so the coating clings in shaggy, craggy patches; that's where the crunch lives.
7. 7Fry in small batches for 7–9 minutes total, turning halfway, until golden and the thickest strips reach 75°C for 30 seconds. Let the oil return to 180°C between batches. Lift onto a wire rack over a tray.
8. 8If serving the optional fries, cook them according to the packet while frying the chicken. Warm the optional buns just before serving.
9. 9Serve the chicken with slaw and honey mustard dip. Add the optional parsley, lemon wedges, buns and fries if using, and stir the optional chopped dill into the slaw. Taste before adding any optional flaky salt.

Per serving

kcal

377

protein

31.7g

fibre

2.7g

carbs

35.7g

fat

11.3g