Summer Dinner with Roasted Chicken

Ingredients:

Chicken

• 1 cup of sour milk or kefir
• 1 cup pickle brine + pickles for serving
• 1/3 cup Worcestershire sauce
• 3 tsp paprika
• 0.5 tsp cayenne pepper
• 1 chicken weighing 1.3-1.8 kg, cut into 10 pieces
• 2 cups premium flour
• 0.5 cup cornstarch
• Vegetable oil, for frying

Coke slaw

• 2/3 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tbsp Dijon mustard
• 0.5 tsp celery salt
• 1 package (400 g) of cabbage salad mix
• Potato buns, for serving

Preparation:

1. Chicken:
   
   In a large bowl, combine the kefir, brine, Worcestershire sauce, 2 teaspoons paprika, 1/4 teaspoon cayenne pepper, 1 tablespoon salt, and a few grinds of black pepper. Add the chicken, submerging the pieces completely in the liquid. Cover and refrigerate for at least 2 hours and up to 4 hours.
2. In a large bowl, whisk together the flour, cornstarch, remaining 1 teaspoon paprika, remaining 1/4 teaspoon cayenne, 1 tablespoon salt, and 1 1/2 teaspoons black pepper; set aside.
3. Pour 5 cm of vegetable oil into a deep, thick-bottomed saucepan and heat over medium heat until a deep-fry thermometer registers 175°C.
4. Remove the chicken piece from the marinade, let any excess drip off, and dredge it in the seasoned flour, coating it completely on all sides. Move it to the edge of the floured bowl and repeat with the remaining chicken pieces.
5. Carefully lower two chicken pieces into the oil. The temperature will drop to 150-160°C; adjust the heat to maintain this temperature to prevent the crust from burning before the meat is done.
6. Fry without moving for 2-3 minutes until a crust forms, then carefully lift the pieces with tongs to check their browning. The crust should be light golden. If it's browning too quickly, reduce the heat slightly.
7. Continue cooking, turning pieces as needed, until golden brown and cooked through, another 12 to 14 minutes for smaller pieces and another 14 to 16 minutes for larger pieces (160°F (71°C) on a meat thermometer inserted into the breast and 165°F (74°C) on a thigh).
8. Transfer the chicken to a grill, let the fat drain, and let it rest for a few minutes. Season with salt. Repeat with the remaining chicken.
9. cole slaw:
   
   In a medium bowl, combine the mayonnaise, sour cream, vinegar, Worcestershire sauce, mustard, and celery salt. Add the coleslaw mixture and toss to coat. Sprinkle with 1/4 teaspoon salt and a few grinds of black pepper. Cover and refrigerate for 30 minutes. Taste the salad and adjust the seasoning, if needed, before serving. Serve the chicken hot or at room temperature with coleslaw, potato buns, and pickles.