Chef's Recipes

Fried chicken with creamed corn and coleslaw

Australian Gourmet Traveller recipe for fried chicken with creamed corn and coleslaw by Eathouse Diner in Sydney.

  • 1 hr preparation
  • 55 mins cooking plus marinating
  • Serves 4
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Fried chicken with creamed corn and coleslaw
“I can’t get enough of the rockin’ fried chicken at Sydney’s Eathouse Diner – please publish the recipe.”
Jamie Lewis, Bankstown, NSW
To request a recipe, write to Fare Exchange, , 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.

Ingredients

  • 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 plain flour (¼ cup)
  • 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

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    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).
  • 4
    Meanwhile, for spiced flour, combine ingredients in a large bowl and set aside.
  • 5
    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.
  • 6
    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.

Notes

This recipe is from the December 2011 issue of .

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