Nacho-fried chicken with coconut-apple slaw

• 1 litre amasi or buttermilk
• 1 T garlic powder
• 1 T onion powder
• 1 T paprika
• 1 T chicken seasoning
• 1.5 kg free-range deboned chicken thighs

For the coating:

• 180 g cake flour
• 1 T fresh thyme leaves
• 1 T garlic powder
• 1 T onion powder
• 1 T paprika
• 1 T chicken seasoning
• 100 g Woolworths salsa nacho chips, crushed
• canola oil, for frying
• 2 limes, juiced
• 2 T habanero sauce

For the slaw:

• 2 Granny Smith apples, cut into matchsticks
• 1 fennel bulb, thinly sliced
• 2 baby cabbages, thinly sliced
• 50 g fresh coconut, thinly sliced
• 50 g whole almonds, roughly chopped

For the dressing:

• 1 x 400 g can coconut milk
• 2 limes, juiced
• ¾ cup good-quality mayonnaise
• 2 t honey

1. Combine the amasi or buttermilk with the garlic powder, onion powder, paprika and chicken seasoning, then add the chicken. Marinate in the fridge for 2 hours or overnight if possible.
2. In a separate bowl, combine the ingredients for the coating, gently stirring in the nacho chips.
3. Remove the chicken from the fridge, shake off the excess marinade, then thoroughly coat each piece in the seasoned flour coating and place on a board.
4. Heat the oil to 160°C in a saucepan or to a medium-high heat. To check whether the oil is hot enough, drop a small piece of nacho chip into the oil. If it bubbles and floats immediately, the oil is ready for frying.
5. Gently shake off the excess coating and place the chicken pieces into the oil, taking care not to overcrowd the pan. Fry in batches until golden brown and crispy on both sides. Serve with the slaw.
6. To make the slaw, place the dressing ingredients in a bowl and stir until completely combined. Add the remaining ingredients and coat in the dressing. Refrigerate until ready to use.
    

The slight acidity and enzymes in the amasi (or buttermilk) breaks down the protein in the meat, resulting in super-tender, succulent chicken.