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Southern fried chicken with celeriac chips and coleslaw


  • 12 free-range chicken mini fillets

  • Juice of a lemon

  • 1 handful each of fresh thyme, fresh rosemary & fresh sage

  • 1 garlic bulb, broken into cloves but skins on

  • 150g/6oz plain flour

  • 2 tsp celery salt (available in the spice section of your supermarket)

  • 1 tsp paprika

  • 2 eggs

  • 1 tbsp extra virgin oil

  • 150g/6oz celeriac, peeled and very finely sliced

  • 2 tbsp good quality mayonnaise

  • 1 tsp Dijon mustard

  • 1 tbsp white wine vinegar

  • 250g/10oz celeriac, grated

  • 1 tbsp chopped fresh chives

  • 1 tbsp chopped fresh flat leaf parsley

  • Sea salt and freshly ground black pepper


  • 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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