Mark Moriarty dropped by Today with Maura and Dáithí to share his recipe for boneless southern fried chicken thighs and coleslaw - want-it-now!
Ingredients
- 3 eggs
- 100ml milk
- 100g breadcrumbs
- 1 tablespoon cayenne pepper
- 2 tablespoons paprika
- ¼ white cabbage, shredded
- 1 carrot, grated
- 1 onion, sliced
- 3 tablespoons mayonnaise
- 300ml brown gravy
- 300g mashed potato
Note: Makes 8 Chicken thighs
Method
- Place the thighs on some tinfoil and season with salt. Pour 200ml vegetable oil onto the tinfoil and seal it up like a package. Place in the oven at 120c for 3 hours. Remove and chill in the fridge
- Next, remove the skin and bone from the chicken and roll up the meat in clingfilm like a sausage. Set in fridge
- Set up a bread crumbing section; 1 bowl of flour, one of eggwash and one with breadcrumbs. Add the cayenne pepper and paprika to the breadcrumbs.
- Heat a deep fat fryer to 180c.
- Remove the cling film from the chicken and place it first in the flour, followed by the eggwash, followed by the breadcrumbs. Cook in the deep fat fryer for 3mins until golden.
- In a bowl, mix the cabbage, carrot, onion and mayonnaise. Season with salt and lemon juice and serve on the plate. Add some warm mash followed by a pot of gravy. Finish with the southern fried thighs and enjoy!
