Southern Fried Chicken with Rustic Coleslaw by Simon Marshall


Fried Chicken

  • 1 Whole chicken with skin on
  • 300ml Buttermilk
  • 250g Plain Flour
  • 1tbsp Smoked Paprika
  • 1tbsp Cayenne Pepper
  • 1tsp Garlic Powder

Rustic Coleslaw

  • ¼ of a White Cabbage
  • 1 Red Onion
  • 1 White Onion
  • 3 Carrots
  • Mayonnaise
  • 1tsp Mustard
  • Handful of Chives
  • Salt & Pepper


Fried Chicken 

  1. 8 Piece the chicken using the Butchers Cleaver
  2. Place the chicken pieces in a large bowl and pour the buttermilk over the chicken, marinate for 2-3 hours or preferably overnight.
  3. In a large bowl add flour, smoked paprika, garlic powder and cayenne pepper, mix well.
  4. Roll marinated chicken in the flour mixture
  5. Deep fry on a medium heat until cooked through.

Rustic Coleslaw 

  1. Using your knife finely shred the white cabbage
  2. Fine slice the onions
  3. Finely slice the carrots
  4. Chop the chives
  5. Mix all the items together in a large bowl and season with salt and pepper
  6. Add mustard and enough mayonnaise until it is the desired consistency


Find out more



Flint & Flame 3.5″ Paring Knife
Flint & Flame Handheld Sharpener
Flint & Flame 5″ Utility/Steak Knife
Flint & Flame Waiter’s Friend
Flint & Flame 5″ Cheese Knife

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