Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One.
Ingredients
Serves 2
- 4 chicken legs, split into drumstick and thigh
For the brine:
- 100g yoghurt
- 100ml milk
- 2 tbsp salt
- 1 egg white
For the spice mix:
- 2 tbsp paprika
- 2 tbsp freshly ground black pepper
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tsp cayenne pepper
For the chicken flour:
- 200g plain flour
- 50g corn flour
- 1 tsp baking powder
- 200ml vegetable oil
For the coleslaw:
- ½ a white cabbage, finely sliced
- 2 carrots, peeled and grated
- 1 red onion, finely sliced
- Handful dill, chopped
- Handful coriander, chopped
- Handful mint, chopped
- 1 tbsp white wine vinegar
- 1 tbsp salt
- 1 tbsp ground coriander
- 2 tbsp mayonnaise
- 1 tbsp wholegrain mustard
Method
- Mix the spices together to make the spice blend and set aside.
- Mix the yoghurt, milk, and salt together with 1 tbsp of the spice mix and add the chicken. Allow this to marinate for at least 4 hours but ideally overnight.
- The next day, mix the plain flour, corn flour and baking powder with the remaining spice blend.
- Preheat the oven to 160c and set up a baking tray with a wire rack.
- Remove the chicken from the brine and dredge through the flour mix. Allow to rest for 15 minutes before dredging through the flour a second time and placing on the wire rack.
- Cook the chicken in the preheated oven for 35 minutes at 160c until the internal temperature at the bone reaches 75c. Remove from the oven and chill.
- To make the slaw, place the sliced cabbage in a bowl with the vinegar, salt and ground coriander. Add the grated carrot, sliced red onion, chopped herbs, mayonnaise, mustard and mix. Set aside for serving.
- Heat a large deep pan with vegetable oil. Once the oil reaches 200c, fry the chicken on all sides until golden brown and crispy. Serve with the freshly made coleslaw.
