Southern-fried chicken and coleslaw recipe
 To make the best southern-fried chicken, marinate the chicken thighs overnight in buttermilk. The result will be juicy, succulent chicken pieces with a crispy, peppery coating. 600ml/1 pint buttermilk6 tbsp coriander, chopped6 garlic cloves, finely chopped2 shallots, finely chopped½ tsp dried chilli flakes1 tbsp salt4 chicken thighs, skinless 600ml/1 pint buttermilk 6 tbsp coriander, chopped 6 garlic cloves, finely chopped 2 shallots, finely chopped ½ tsp dried chilli flakes 1 tbsp salt 4 chicken thighs, skinless 6 tbsp plain flour½ tsp celery salt½ tsp cayenne pepper½ tsp ground black pepper½ tsp paprika 6 tbsp plain flour ½ tsp celery salt ½ tsp cayenne pepper ½ tsp ground black pepper ½ tsp paprika 200ml vegetable oil 200ml vegetable oil ¼ red cabbage, finely shredded¼ white cabbage, finely shredded3 carrots, shredded4 spring onions, chopped1 tbsp caraway seeds1 tbsp chilli sauce100g/4oz mayonnaisesalt and freshly ground black pepper ¼ red cabbage, finely shredded ¼ white cabbage, finely shredded 3 carrots, shredded 4 spring onions, chopped 1 tbsp caraway seeds 1 tbsp chilli sauce 100g/4oz mayonnaise salt and freshly ground black pepper Method For the marinade, combine all the ingredients for the marinade and coat the chicken in a shallow dish. Cover and leave to marinate overnight in the fridge.Combine all the ingredients for the coating. Remove the chicken from the marinade and dip into the spiced flour. Coat thoroughly and return to the fridge for a further 45 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!). Add the chicken and fry until golden all over. Remove and place on a baking sheet.Transfer to the oven and cook for 15-20 minutes until cooked through.For the coleslaw, mix all of the ingredients together and season to taste. For the marinade, combine all the ingredients for the marinade and coat the chicken in a shallow dish. Cover and leave to marinate overnight in the fridge. For the marinade, combine all the ingredients for the marinade and coat the chicken in a shallow dish. Cover and leave to marinate overnight in the fridge. Combine all the ingredients for the coating. Remove the chicken from the marinade and dip into the spiced flour. Coat thoroughly and return to the fridge for a further 45 minutes. Combine all the ingredients for the coating. Remove the chicken from the marinade and dip into the spiced flour. Coat thoroughly and return to the fridge for a further 45 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!). Add the chicken and fry until golden all over. Remove and place on a baking sheet. Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!). Add the chicken and fry until golden all over. Remove and place on a baking sheet. Transfer to the oven and cook for 15-20 minutes until cooked through. Transfer to the oven and cook for 15-20 minutes until cooked through. For the coleslaw, mix all of the ingredients together and season to taste. For the coleslaw, mix all of the ingredients together and season to taste. Recipe tips You can use chicken drumsticks instead of chicken thighs, or a mix, if you'd like.