|90 g||butter — frozen and grated|
|1||fresh rosemary — chopped|
|flour — for dusting|
|buttermilk — for glazing|
|1 tbsp||baking powder|
|1 tsp||garlic powder|
|6||chicken thighs — skinless and boneless|
|400 ml||oil — for frying|
|1/2||baby cabbage — sliced fine|
Scones: Pre-heat your oven to 200 degrees Celsius. Mix the flour, salt, rosemary and baking powder in a large bowl. Grate the frozen butter into the flour mixture and gently rub it in Add the butter milk and mix until it comes together. Place on a floured surface and roll with a rolling pin to 3cm thickness. Cut into 6 even sized scones and place them on a greased baking tray. Brush them with some buttermilk and bake for 20 minutes
Fried chicken:Marinate the chicken thighs in the butter milk over night. Mix all the dry ingredeints in a large bow. Place a pan over medium heat and add the oil, bring the oil up to 200 degrees Celsius. Remove the chicken from the buttermilk and place in the seasoned flour. Fry in the oil for 8 minutes, turning if needed. Remove the chicken and drain on paper towel.
Slaw: Add ingredients into a bowl and mix well
This recipe was created and shared with permission by Neil Anthony for Royal Baking Powder SA.