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Extra crispy Southern fried chicken with an apple & cabbage slaw


  • Combine 2 cups flour with ½ tbsp each onion, garlic powder and paprika, 1 tspn cayenne and seasonings. Then separate the mixture into 2 large bowls.
  • In a third bowl, whisk the remaining onion and garlic powders, paprika and cayenne with the baking powder, a little salt, quite a bit of ground pepper and the water to form a smooth batter, adding a little soda water if too thick.
  • To make the dressing, combine the mayonnaise, lemon juice and zest with the olive oil, salt and pepper. Taste for seasoning.
  • Then toss the apples, cabbage, parsley and radishes with the dressing. Set aside to develop the flavours.
  • Batten out the chicken thighs evenly. Individually dip in one flour bowl, then in the batter and finally in the other flour bowl. When ready, deep fry the chicken in batches until crisp and crunchy. Don’t over crowd! Drain well on kitchen paper towels.
  • Serve the chicken with a good mound of the slaw alongside.


  • 4 cups plain flour
  • 1½ tbsp onion powder
  • 1½ tbsp garlic powder
  • 1½ tbsp smoked paprika
  • 2 tspn cayenne
  • sea salt & freshly ground pepper
  • 1 tbsp baking powder
  • 2 cups cold water
  • soda water (if needed)
  • ¾ cup mayonnaise
  • juice of 1-2 lemons
  • 1 tspn grated lemon rind
  • 2 tbsp olive oil
  • 4 Granny Smith apples, cored, seeded & sliced
  • ½ Savoy cabbage, cored & finely sliced
  • ½ cup Italian (flat leaf) parsley leaves
  • 6 radishes, finely sliced
  • 8 boneless chicken thighs, skin on
  • vegetable oil for frying


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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