Southern Fried Chicken with Kumara Mash and Coleslaw
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, June 24, 2018.
This is an incredible fried chicken recipe, in a much healthier form – without the deep frying. Your little foodies will love tucking into this crispy chicken, with a side of creamy kumara mash and refreshing salsa and coleslaw. We won’t mind if you use your hands and get messy with this one – enjoy!
Bring a medium pot of salted water to the boil. Pat chicken dry and add to bowl with yoghurt and set aside. Cook kumara in pot of boiling water until very soft, 12-15 minutes. Drain and mash with butter, milk, salt and honey/maple syrup until smooth. Season to taste (if needed). Set aside, covered to keep warm.
While kumara cooks, add southern spice mix and salt to a medium bowl and toss chicken through, a few pieces at a time, shaking off any excess yoghurt mixture as you go. Heat a drizzle of oil in a large frypan (preferably non-stick) on medium heat.
Add chicken to pan, in two batches and cook for about 3 minutes each side, (depending on thickness), until golden and cooked through. Set aside on paper towels. Reserve pan. While chicken cooks, rinse and drain black beans and dice tomato 1cm. Set aside.
Carefully wipe pan clean and return to medium heat. Add a drizzle of oil and cook corn for about 3 minutes until charred and tender. Add tomatoes, black beans and salsa roja and cook a further 2 minutes, until black beans are warmed through. Season to taste and set aside.
Toss coleslaw and mayo together in a medium bowl and season to taste.
To serve, divide kumara mash and salsa between plates and top with southern fried chicken. Serve coleslaw on the side.