Brad McDonald cooks a tasty Southern fried chicken with spicy coleslaw and cornbread dish on Saturday Kitchen.

Brad says: “This authentic recipe requires 48 hours advance prep but is definitely worth the effort. Pair with spicy coleslaw and cornbread for a real taste of the deep south.”

The ingredients for the chicken: 50g salt, 4 bone-in chicken thighs, 4 chicken drumsticks, 500ml buttermilk and vegetable oil, for deep-frying.

For the cornbread: 150g yellow coarse polenta, 150g plain flour, 50g light brown sugar, ½ tsp baking powder, 10g salt, 2 free-range eggs, 240ml milk, 15g butter, clear honey, to taste and 2 tbsp lard.

For the spicy coleslaw: 75g fresh pineapple chunks, 180ml cider vinegar, ¼ head purple cabbage, thinly shredded, 6 chipotle chillies in adobo sauce, 6 jalapeno chillies, seeds and viens removed, finely julienned, 2 carrots, shaved into ribbons using a peeler, 6 garlic cloves, peeled and lightly crushed, 1 white onion, thinly sliced, 2 tbsp oregano and 1 tbsp salt.