Buttermilk soak:

500 ml Woolworths Ayrshire Cultured Buttermilk  
1 t salt

Coating:

1 t Woolworths Garlic Powder  
2 T Woolworths Paprika  
½ t Woolworths Cayenne Pepper  
2 T Woolworths Ground Black Pepper  
1½ cups Woolworths Cake Wheat Flour  
Salt 500 g Woolworths Chicken Hearts  
Woolworths Sunflower or Canola Oil, for frying

Coleslaw:

150 g Woolworths Coleslaw Salad  
150 g Woolworths Green Slaw  
3 T Woolworths Tangy Mayonnaise  
Juice 1 lemon  
Salt to taste  
Woolworths Peri Peri Hot Sauce, to serve

1. Wash the chicken hearts in cold water, strain in a colander and dry on a paper towel.
2. Place the buttermilk into a large bowl and season with the salt. Add the chicken hearts to the buttermilk and coat. Cover the bowl and refrigerate for 24 hours.
3. The next day, drain the chicken hearts from the buttermilk. Discard the buttermilk.
4. Mix all the coating ingredients in a large bowl. Place the chicken hearts into the coating and toss well.
5. Heat a large skillet or medium-sized pot and fill ¾ way with the canola oil. Heat the oil to 177℃. If you don't have a thermometer, place a small piece of bread into the oil and when the bread sizzles and floats to the top, the oil is ready. Fry the chicken hearts in batches, moving them around as they fry. Fry until golden. Remove the hearts from the oil using a slotted spoon and drain on a paper towel. Repeat with the remaining hearts.
6. To make the coleslaw, place all the ingredients into a serving dish and mix well to coat. Season to taste.
7. Serve the hot deep-fried chicken hearts with Woolworths Hot Peri Peri sauce and the homemade coleslaw.

Drink pairing: Sauvignon Blanc or non-alcoholic beer

SHOP RECIPE