Virigina style fried chicken
Cut the chicken thighs in half where the legs meet.
Mix smoked paprika, garlic and onion powder. Half should be mixed with kefir, the other half with a flour mixture.
Mix the kefir, half of the spice mixture and the chipotle hot sauce together well. Place the chicken in this mixture and leave for as long as you have time, preferably 6 hours.
In another bowl, mix the flour and the other half of the spice mixture. Roll the chicken in the flour until it is completely coated.
Heat the fryer to 180 degrees and fry the chicken for 10-15 minutes, to an internal temperature of 70 degrees. To ensure a good crust and even frying, do not fry too many pieces at once.
Place the previously fried chicken on a metal rack so that the steam does not soften the crust.
Put in the oven at 100 degrees so that the fried chicken stays warm while frying the other pieces.
Just before serving, the chicken is fried once more so that it is perfectly crispy and hot.
Grate (or finely chop) kale, red cabbage and carrot. Mix together. Add 3-4 tablespoons of finely chopped coriander and 3-4 tablespoons of finely chopped parsley.
Remove the seeds from the pomegranate and mix the seeds with the vegetables.
Prepare the sauce in a separate bowl. Mix together mayonnaise, apple cider vinegar, Dijon mustard, celery seeds, salt and pepper. Mix 2/3 of the sauce with the vegetables and refrigerate.
If necessary, add sauce before serving.
Mayonnaise for sauce
Place all ingredients in a tall glass that fits a hand blender. The oil should be at the top. Place hand blender in glass. Start mixing while slowly pulling up the hand mixer.
Set the oven to 200 degrees.
In a large bowl, mix together the wheat flour, cornmeal, sugar, brown sugar, baking powder and salt.
Add egg, milk and rapeseed oil and mix together.
Pour the mixture into a greased, preferably metal baking dish.
Place in the oven and bake for 20-25 minutes, until a toothpick is no longer stuck in the dough.