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  • Writer's pictureLucie Ellis

90. Buttermilk Chicken & Chilli Peach Slaw

Updated: Jun 26, 2020

Soon I am going to have to stop. But not yet.

I’ve eaten and eaten but I have tried not to judge myself too harshly. There’s been quite enough of that going on without the need for me to join in. Especially at myself 🤣 so for now I continue, and last night that involved frying flour-dredged chicken that had been tenderised in buttermilk spiked with cayenne. In the words of Bridget Jones “yes, I will always be, just a little bit fat” and right now I don’t give a toss.

I made a slaw with beautiful white peaches (thanks to a trip to M&S) and fresh red chilli to go with it, dressed with sour cream and lime. It was STONKING.


For 4:

8 skinless boneless chicken thighs

1 heaped teaspoon each of cayenne pepper, smoked paprika and garlic powder

200ml buttermilk

100g plain flour

500ml veg oil for frying

For the slaw:

Half a pointy cabbage

4 medium carrots

2 spring onions

2 large juicy white peaches

1 fresh red chilli

1 handful flat leaf parsley leaves

3tbsp sour cream

1tbsp mayonnaise

2tbsp fresh lime juice (approx 1 small lime)

Sriracha or chilli sauce and mayonnaise to serve


Cut each piece of chicken in half and place the meat in a freezer bag with the spices, buttermilk and a teaspoon of salt. Massage together and leave to marinade in the fridge for 4 hours.

For the salad shred the cabbage and cut the carrots into ribbons using a vegetable peeler and place in a bowl. Finely dice the spring onions, chilli and parsley, stone the peaches and cut the flesh into matchsticks and add to the cabbage bowl.

Make the dressing by mixing the sour cream, mayonnaise and lime juice with salt and pepper to taste. When ready to eat drizzle over the slaw and mix together thoroughly.

Heat 1cm of veg oil in a large flat-bottomed sauté pan to 170 degrees or until a small piece of bread sizzles and turns golden in 30 seconds. Tip the flour onto a tray and mix in a teaspoon of salt. Dredge each piece of chicken through the seasoned flour to coat it, shake off the excess and fry for about 10 minutes, turning frequently, until golden all over and cooked through; adjust the temperature if the chicken is browning too quickly. Remove and drain on kitchen paper. You will need to cook the chicken in 2 batches so keep the first lot warm in a low oven while you cook the rest.

Serve with a pile of sweet crunchy slaw and drizzle the chicken with sriracha and mayo if you fancy it.


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