The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fried chicken with creamed corn and coleslaw

You'll need

1 chicken (about 1.2kg), jointed into 8 pieces 300 ml fish sauce For deep-frying: vegetable oil   Creamed corn 40 gm butter 1 onion, finely diced 4 garlic cloves, finely chopped 6 corn cobs, kernels removed 350 ml pouring cream   Garlic mayonnaise 1 egg yolk 1 tbsp Dijon mustard 2 tbsp cider vinegar ½ garlic clove, finely chopped 100 ml each extra-virgin olive oil and vegetable oil 2 tbsp lemon juice   Spiced flour 35 gm (¼ cup) plain flour 2½ tbsp sweet paprika 2 tbsp sea salt flakes 1½ tbsp onion powder 1 tbsp each ground cumin and freshly ground black pepper 2 tsp each ground coriander and ground cayenne pepper


  • 01
  • For creamed corn, heat butter in a saucepan over medium heat, add onion and garlic and sauté until tender (5-6 minutes). Add corn and sauté until slightly sticky and bright yellow (3-4 minutes). Add cream, bring to the simmer, season to taste and simmer until corn is tender (15-20 minutes). Blend with a hand-held blender to a coarse consistency. Season to taste and keep warm.
  • 02
  • Meanwhile, for garlic mayonnaise, process yolk, mustard, cider vinegar and garlic in a food processor to combine. With motor running, add oils in a thin steady stream until thick and incorporated. Add lemon juice to taste and process to combine (mayonnaise should be a dressing consistency; add more lemon juice or a little warm water to thin if necessary). Season to taste and refrigerate until required.
  • 03
  • Poach chicken pieces in a large saucepan of simmering water until almost cooked through (7-8 minutes), drain well and transfer to a large bowl. Add fish sauce and set aside to marinate (5 minutes).
  • 04
  • Meanwhile, for spiced flour, combine ingredients in a large bowl and set aside.
  • 05
  • Preheat oil in a deep saucepan or deep-fryer to 180C. Drain fish sauce from chicken and dust chicken in spiced flour, shaking off excess. Deep-fry in batches, turning occasionally, until golden and cooked through (6-8 minutes; be careful as hot oil will spit). Drain on absorbent paper and season to taste.
  • 06
  • For coleslaw, combine ingredients in a large bowl with garlic mayonnaise, toss to combine, season to taste, and serve with hot fried chicken and creamed corn.
This recipe is from the December 2011 issue of Australian Gourmet Traveller.

“I can’t get enough of the rockin’ fried chicken at Sydney’s Eathouse Diner – please publish the recipe.”
Jamie Lewis, Bankstown, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.