The ultimate Southern comfort food dish! Crispy fried chicken is served alongside spiced roasted potato wedges, a simple lemony slaw, and a creamy homemade Ranch-style dressing with Dijon mustard and honey. You’ll smile with every bite!
Southern Buttermilk Fried Chicken
Southern Buttermilk Fried Chicken
with slaw & ranch dressing
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Buttermilk
- Cabbage
- Chicken
- Dijon Yoghurt
- Free-range Chicken Pieces
- Fresh Parsley
- Honey
- Lemon
- Lemons
- NOMU Spanish Rub
- Potato
- Self-raising Flour
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CRISPY POTATOES
Preheat the oven to 200°C. Place the Potato wedges on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
MARINATION STATION
Pat the Chicken pieces dry with some paper towel and place in a bowl with ½ the Buttermilk. Set aside in the fridge for 5-7 minutes.
UCOOK FRIED Chicken
In a bowl, combine the flour and some seasoning. Remove the Chicken pieces from the Buttermilk, discarding any excess, and coat each piece in the seasoned flour. Place a deep pan over a medium heat with about 3-4cm of oil, or enough to cover the chicken halfway. When hot, carefully lower each piece into the hot oil. Fry for 15-20 minutes until cooked through and crispy, flipping halfway. Remove and drain between sheets of paper towel in a single layer.
RANCH DRESSING
Place a small pot over a medium heat with a drizzle of oil. When hot, add the remaining rub and fry for 30-60 seconds until fragrant, shifting constantly. Remove the pot from the heat and add the remaining Buttermilk, the dijon-yoghurt, the honey, the juice of 1 lemon wedge, and seasoning.
FRESH SLAW
In a bowl, combine the sliced Cabbage, ½ the chopped parsley, the juice from 1 lemon wedge, and seasoning.
SOUTHERN-FRIED FEAST
Plate up the Buttermilk fried chicken alongside the roasted potato wedges and the slaw. Serve with the ranch dressing and side with any remaining lemon wedges. Sprinkle over the remaining parsley and indulge!
CRISPY POTATOES
Preheat the oven to 200°C. Place the Potato wedges on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
MARINATION STATION
Pat the Chicken pieces dry with some paper towel and place in a bowl with ½ the Buttermilk. Set aside in the fridge for 5-7 minutes.
UCOOK FRIED Chicken
In a bowl, combine the flour and some seasoning. Remove the Chicken pieces from the Buttermilk, discarding any excess, and coat each piece in the seasoned flour. Place a deep pan over a medium heat with about 3-4cm of oil, or enough to cover the chicken halfway. When hot, carefully lower each piece into the hot oil. Fry for 15-20 minutes until cooked through and crispy, flipping halfway. You may need to do this step in batches. Remove and drain between sheets of paper towel in a single layer.
RANCH DRESSING
Place a small pot over a medium heat with a drizzle of oil. When hot, add the remaining rub and fry for 30-60 seconds until fragrant, shifting constantly. Remove the pot from the heat and add the remaining Buttermilk, the dijon-yoghurt, the honey, the juice of 2 lemon wedges, and seasoning.
FRESH SLAW
In a bowl, combine the sliced Cabbage, ½ the chopped parsley, the juice from 2 lemon wedges, and seasoning.
SOUTHERN-FRIED FEAST
Plate up the Buttermilk fried chicken alongside the roasted potato wedges and the slaw. Serve with the ranch dressing and side with any remaining lemon wedges. Sprinkle over the remaining parsley and indulge!
CRISPY POTATOES
Preheat the oven to 200°C. Place the Potato wedges on a roasting tray, coat in oil, ½ the rub, and seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
MARINATION STATION
Pat the Chicken pieces dry with some paper towel and place in a bowl with ½ the Buttermilk. Set aside in the fridge for 5-7 minutes.
UCOOK FRIED Chicken
In a bowl, combine the flour and some seasoning. Remove the Chicken pieces from the Buttermilk, discarding any excess, and coat each piece in the seasoned flour. Place a deep pan over a medium heat with about 3-4cm of oil, or enough to cover the chicken halfway. When hot, carefully lower each piece into the hot oil. Fry for 15-20 minutes until cooked through and crispy, flipping halfway. You may need to do this step in batches. Remove and drain between sheets of paper towel in a single layer.
RANCH DRESSING
Place a small pot over a medium heat with a drizzle of oil. When hot, add the remaining rub and fry for 30-60 seconds until fragrant, shifting constantly. Remove the pot from the heat and add the remaining Buttermilk, the dijon-yoghurt, the honey, the juice of 3 lemon wedges, and seasoning.
FRESH SLAW
In a bowl, combine the sliced Cabbage, ½ the chopped parsley, the juice from 3 lemon wedges, and seasoning.
SOUTHERN-FRIED FEAST
Plate up the Buttermilk fried chicken alongside the roasted potato wedges and the slaw. Serve with the ranch dressing and side with any remaining lemon wedges. Sprinkle over the remaining parsley and indulge!
CRISPY POTATOES
Preheat the oven to 200°C. Place the Potato wedges on a roasting tray, coat in oil, ½ the rub, and seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
MARINATION STATION
Pat the Chicken pieces dry with some paper towel and place in a bowl with ½ the Buttermilk. Set aside in the fridge for 5-7 minutes.
UCOOK FRIED Chicken
In a bowl, combine the flour and some seasoning. Remove the Chicken pieces from the Buttermilk, discarding any excess, and coat each piece in the seasoned flour. Place a deep pan over a medium heat with about 3-4cm of oil, or enough to cover the chicken halfway. When hot, carefully lower each piece into the hot oil. Fry for 15-20 minutes until cooked through and crispy, flipping halfway. You may need to do this step in batches. Remove and drain between sheets of paper towel in a single layer.
RANCH DRESSING
Place a small pot over a medium heat with a drizzle of oil. When hot, add the remaining rub and fry for 30-60 seconds until fragrant, shifting constantly. Remove the pot from the heat and add the remaining Buttermilk, the dijon-yoghurt, the honey, the juice of 4 lemon wedges, and seasoning.
FRESH SLAW
In a bowl, combine the sliced Cabbage, ½ the chopped parsley, the juice from 4 lemon wedges, and seasoning.
SOUTHERN-FRIED FEAST
Plate up the Buttermilk fried chicken alongside the roasted potato wedges and the slaw. Serve with the ranch dressing and side with any remaining lemon wedges. Sprinkle over the remaining parsley and indulge!
Frequently Asked Questions
What is the preparation time for Southern Buttermilk Fried Chicken?
The preparation time for Southern Buttermilk Fried Chicken with slaw & ranch dressing is between 20 and 35 minutes.
What is the total time required to make Southern Buttermilk Fried Chicken with slaw & ranch dressing?
The total time required to make Southern Buttermilk Fried Chicken with slaw & ranch dressing is between 35 and 50 minutes.
How many servings does Southern Buttermilk Fried Chicken provide?
4 servings
What are the main ingredients in Southern Buttermilk Fried Chicken?
Buttermilk, Cabbage, Chicken, Dijon Yoghurt, Free-range Chicken Pieces, Fresh Parsley, Honey, Lemon, Lemons, NOMU Spanish Rub, Potato, Self-raising Flour
What is the nutritional information of Southern Buttermilk Fried Chicken?
Calories: 1052, Carbs: 113 grams, Fat: grams, Protein: 70.7 grams, Sugar: 22.3 grams, Salt: 813 grams
How do I prepare Southern Buttermilk Fried Chicken?
SOUTHERN-FRIED FEAST: Plate up the buttermilk fried chicken alongside the roasted potato wedges and the slaw. Serve with the ranch dressing and side with any remaining lemon wedges. Sprinkle over the remaining parsley and indulge! FRESH SLAW: In a bowl, combine the sliced cabbage, ½ the chopped parsley, the juice from 2 lemon wedges, and seasoning. CRISPY POTATOES: Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. RANCH DRESSING: Place a small pot over a medium heat with a drizzle of oil. When hot, add the remaining rub and fry for 30-60 seconds until fragrant, shifting constantly. Remove the pot from the heat and add the remaining buttermilk, the dijon-yoghurt, the honey, the juice of 2 lemon wedges, and seasoning. MARINATION STATION: Pat the chicken pieces dry with some paper towel and place in a bowl with ½ the buttermilk. Set aside in the fridge for 5-7 minutes. UCOOK FRIED CHICKEN: In a bowl, combine the flour and some seasoning. Remove the chicken pieces from the buttermilk, discarding any excess, and coat each piece in the seasoned flour. Place a deep pan over a medium heat with about 3-4cm of oil, or enough to cover the chicken halfway. When hot, carefully lower each piece into the hot oil. Fry for 15-20 minutes until cooked through and crispy, flipping halfway. You may need to do this step in batches. Remove and drain between sheets of paper towel in a single layer.
What should be prepared from my kitchen to make Southern Buttermilk Fried Chicken?
Buttermilk, Cabbage, Chicken, Dijon Yoghurt, Free-range Chicken Pieces, Fresh Parsley, Honey, Lemon, Lemons, NOMU Spanish Rub, Potato, Self-raising Flour
How many calories does Southern Buttermilk Fried Chicken have?
1052 calories
How much fat content does Southern Buttermilk Fried Chicken have?
grams
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