Buttermilk fried chicken with honey mustard slaw

1. The day before you want to eat it, cut the chicken into large pieces. Place them in a dish and pour the buttermilk over them, ensuring that each piece of chicken is submerged. Cover and place in the fridge overnight.

2. Make the slaw by peeling and cutting the carrots into thin matchsticks, or roughly grate them. Slice the red cabbage as thinly as possible. Mix the honey, mustard, olive oil, vinegar and salt together until smooth in a medium-sized bowl. Add the carrot and cabbage and mix well to combine. Set aside for the vegetables to soak up the dressing.

3. Mix the flour, cornflour, salt, pepper and paprika together in a wide bowl.

4. Heat about an inch depth of sunflower oil in a wide, high-sided frying pan. Test how hot the oil is by adding a cube of bread – if it sizzles right away, the oil is ready.

5. Dip each piece of buttermilk-coated chicken into the seasoned flour then into the hot oil. Cook for a few minutes each side until the coating becomes a dark golden colour and the chicken is cooked through. Serve while still piping hot with the slaw.