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Southern fried chicken with celeriac chips and coleslaw



  • 1.

    Place the chicken fillets in a bowl and pour over the lemon juice. Leave to marinate for a couple of minutes.

  • 2.

    Heat a deep-fat fryer to 160C, then add the herbs leave to cook for a minute or so to infuse the oil. Remove from the oil and drain well on kitchen pepper. Turn the heat up to 180C.

  • 3.

    Mix the flour with the celery salt, paprika and plenty of black pepper. Whisk the eggs with a little water and the olive oil. Toss the chicken fillets in the flour then dip each fillet into the egg.

  • 4.

    Drop in the fryer along with the garlic and celeriac slices (you may have to do this in batches). Cook for 3 to 4 minutes (the chicken pieces should be floating and the coating really crisp). Drain well on kitchen paper.

  • 5.

    Mix the mayonnaise with the mustard and vinegar and plenty of seasoning. Stir in the celeriac.

  • 6.

    To serve, pile each plate with a mixture of the chicken garlic and celeriac crisps, spoon the coleslaw in the side. Pile the herbs on top to garnish.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Southern fried chicken with celeriac chips and coleslaw.


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