Name: Buttermilk fried chicken & biscuits
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Baking
Ingredients: 1 Baking powder; salt; 90 g butter frozen and grated; 1 cup Buttermilk; 1 fresh rosemary chopped; flour for dusting; Buttermilk for glazing; 2 cup flour; 1 tbsp Baking powder; 1 tsp salt; 1 tsp garlic powder; 1 tsp paprika; 2 cup Buttermilk; 6 chicken thighs skinless and boneless; 400 ml oil for frying; 1/2 baby cabbage sliced fine; 1 mayonnaise; salt

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Ingredients (18)

SCONES

1	Baking powder
	salt
90 g	butter — frozen and grated
1 cup	Buttermilk
1	fresh rosemary — chopped
	flour — for dusting
	Buttermilk — for glazing

FRIED CHICKEN

2 cup	flour
1 tbsp	Baking powder
1 tsp	salt
1 tsp	garlic powder
1 tsp	paprika
2 cup	Buttermilk
6	chicken thighs — skinless and boneless
400 ml	oil — for frying

SLAW

1/2	baby cabbage — sliced fine
1	mayonnaise
	salt

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Method:

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.