Marinated Fried Chicken with Cabbage and Carrot Salad
By Tima Gaye
🎥 Unlock the Chicken & Salad Quiz Answers
Watch a short video, then test your knowledge of this marinated fried chicken + crisp salad dish! 🥗🍗
(After watching, the correct quiz answers will appear below!)
🧠 Quick Quiz: Marinated Fried Chicken & Salad
- Which ingredients are used to marinate the chicken pieces before frying?
- What two steps are used to ensure the chicken stays both crispy outside and cooked through inside?
- What forms the base of the creamy salad dressing?
- Which vegetables make up the crisp salad served alongside?
- What optional tangy twist can be added to the salad dressing?
💡 Tip: Think “marination → frying + simmer → salad balance”!
💚 Why You’ll Love This
- Crispy & Juicy: A quick fry for crunch, then a gentle simmer for tender, flavour-packed chicken.
- Balanced Plate: Creamy cabbage–carrot salad adds cool freshness to the savoury chicken.
- Big Flavour, Simple Steps: Pantry spices + soy, vinegar & garlic deliver bold taste without fuss.
- Weeknight Friendly: Ready with basic prep and minimal equipment—no special tools needed.
- Customisable: Spice it up, keep it mild, or swap veggies to match what you have.
- Great for Sharing: Scales easily for family dinners, picnics, or meal prep.
Introduction
There’s nothing quite like the comfort of perfectly fried chicken paired with a crisp, refreshing salad. This Marinated Fried Chicken with Cabbage and Carrot Salad brings together rich flavors, crispy textures, and a burst of freshness — all in one plate.
The chicken is marinated with paprika, garlic, soy sauce, and vinegar, allowing the spices to soak deep into the meat for maximum flavor. A quick fry gives it that irresistible golden crunch, while a gentle simmer ensures the inside stays juicy and tender. To balance the richness, a creamy cabbage and carrot salad adds freshness, crunch, and tang, making this dish complete.
Whether you’re cooking for a family dinner, hosting friends, or simply craving a hearty homemade meal, this recipe is both easy to follow and deeply satisfying. Serve it hot, pair it with the cool salad, and enjoy the perfect harmony of savory and fresh in every bite.
🥕 Ingredients
🍗 For the Chicken:
- 1 whole chicken (cut into medium-sized pieces)
- 1 chicken seasoning cube
- 1 tsp paprika powder
- 1 tsp black pepper
- 1 tbsp vinegar
- 1 tbsp soy sauce
- 1 tbsp oil (for marinating)
- 1 tsp garlic paste
- Vegetable oil for frying
- 1 large onion (sliced)
- Water (enough to simmer the chicken)
🥗 For the Cabbage & Carrot Salad:
- 1 cup finely shredded cabbage
- 1 large carrot, grated or julienned
- ½ red onion, finely sliced
- ½ tsp black pepper
- Salt to taste
- 1 tbsp ketchup
- 2–3 tbsp mayonnaise
- Optional: a squeeze of lemon juice or vinegar for extra zing
Marinate the Chicken
Place the chicken pieces into a large mixing bowl. Add the paprika, black pepper, chicken seasoning cube, garlic paste, soy sauce, vinegar, and a tablespoon of oil.
Using clean hands or a spoon, mix everything thoroughly until each piece of chicken is well coated with the marinade. This ensures every bite is packed with flavor.
Cover the bowl with cling film or a lid and let the chicken marinate for at least 30 minutes. For even deeper flavor, you can leave it in the refrigerator for a few hours or overnight.
This step is key — marination not only tenderizes the meat but also infuses it with a rich, savory taste that sets the base for a delicious fried chicken.
Fry and Simmer the Chicken
Heat enough oil in a deep pot over high heat. Once the oil is hot, carefully add the marinated chicken pieces. Fry them until the skin turns a beautiful golden brown and develops a crispy texture.
After all the pieces are browned, reduce the heat to medium. Return all the fried chicken pieces to the pot, then pour in just enough water to help the meat cook through. Cover the pot with a lid and let the chicken simmer gently until it is fully cooked, juicy, and tender.
Once done, remove the chicken pieces from the pot and set them aside. At this point, the chicken is perfectly cooked and ready to be paired with your fresh salad.
Stir-Fry with Onions
Return the chicken to the pan, this time using only a little oil. Add the sliced onions and stir-fry over medium heat for about 6–8 minutes
As the onions cook, they begin to caramelize, releasing their natural sweetness. This not only enhances the aroma but also coats the chicken with an extra layer of rich, savory flavor. The quick stir-fry brings back a light crispness to the chicken while blending it beautifully with the sweetness of the onions.
By the end of this step, you’ll have chicken that’s crispy on the outside, juicy on the inside, and infused with caramelized onion goodness.
Prepare the Cabbage & Carrot Salad
In a small bowl, first combine the ketchup and mayonnaise. Mix them well to create a smooth, creamy dressing. If you prefer extra freshness, whisk in a squeeze of lemon juice or a splash of vinegar at this stage.
In a larger bowl, add the shredded cabbage, grated carrot, and sliced red onion. Sprinkle with salt and black pepper.
Pour the prepared dressing over the vegetables. Toss gently but thoroughly until all the vegetables are evenly coated.
This method ensures the dressing is silky and balanced before it touches the vegetables, giving the salad a consistent flavor and creamy texture. The crisp cabbage and carrots with the tangy dressing make a refreshing contrast to the rich, savory chicken.
Plate and Serve
Place the warm, golden fried chicken onto a serving plate and add a generous scoop of the cabbage and carrot salad beside it. The crisp, creamy salad provides the perfect balance to the savory chicken.
For garnish, top with a few extra paprika rings or sprinkle over fresh herbs such as parsley or coriander. This not only adds color but also a burst of aroma that makes the dish even more inviting.
Serve immediately while the chicken is hot and crispy and the salad is cool and refreshing. Leftovers can be stored in the fridge and enjoyed the next day — the flavors only get better.
🌟 Tips for Success
- Marinate Properly: Let the chicken rest at least 30 minutes—overnight if possible—for deep flavour and tender meat.
- Control the Oil Heat: Start with high heat for crispiness, then lower to medium so the chicken cooks evenly without burning.
- Don’t Skip the Simmer: Adding a splash of water and simmering ensures the chicken is cooked all the way through while staying juicy.
- Caramelise the Onions: Stir-fry until golden for sweetness that balances the savoury spices.
- Fresh Salad is Key: Shred cabbage and carrots just before mixing so the salad stays crisp and refreshing.
- Serve Immediately: This dish tastes best when the chicken is hot and the salad is cool and creamy.
❓ Frequently Asked Questions
Can I marinate the chicken overnight?
Yes! Marinating overnight in the fridge gives the chicken even deeper flavour and makes it extra tender.
What oil is best for frying?
Use neutral oils with a high smoke point such as sunflower, rapeseed, or vegetable oil for safe and even frying.
How can I keep the salad fresh?
Mix the dressing just before serving, or keep veggies and dressing separate until ready to plate to avoid sogginess.
Can I use boneless chicken?
Absolutely! Boneless chicken thighs work perfectly and cook a little faster than bone-in pieces.
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About the Author:
Tima Gaye is a Gambian-born, UK-based home cook and recipe creator. She shares rich, flavorful recipes inspired by African roots and global dishes. Every meal she creates comes from the heart — blending tradition, creativity, and love.
💛 Follow Tima for More Recipes & Videos:
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