For as long as I have loved Fried Chicken, I have always relished the combination of Coleslaw and Corn as accompaniments. Something about creamy mouthfuls of crunchy cabbage interspersed with sweet tangs of Corn and juicy battered pieces of chicken sends me back into my childhood years. Fried Chicken in those days were a treat in our household, something that we rarely cooked but bought for those moments when we simply just could not conjure up a home cooked meal.

Southern Fried Chicken that originates from America is one such take of this chicken. We know it from its distinctive mouth-watering golden crust and its juicy tear away meat.

If you have done the Fried Chicken circuit, you will know that it abounds in many cuisines. All have their slight variations from the cut of chicken used, batter that is crunchy or crispy to the diversity of seasonings used. From Schnitzel to Karaage (bite sized Japanese style) and more recently Korean Fried Chicken, we know that every region has a place on its table for these golden deep fried jewels of meat.

Fried Chicken it seems, has almost become ‘trendy’ and ‘gourmet’ as it dresses itself beyond a sometimes ‘fast food’ tag to a more ‘homey’ comfort food level. It’s a great for parties and even for warm family gatherings. Layer it with lots of sides and it’s wonderful for any meal and occasional spread.

For this recipe, Asian Slaw replaces the traditional Coleslaw as a side. It is a simple Slaw that incorporates Kew Pie Mayo and topped with black sesame seeds. It is wonderfully creamy and simply divine! As for the chicken, deep frying it part way and then giving it oven time helps to give the meat a juicy and tender tasting bite. The secret to great tasting chicken is in the seasonings and with a little bit of spices here and there, you’re on the way to emulating the best of the Fried Chicken masters out there.

Try my Fried Chicken with Asian Slaw and Grilled Corn recipe.