Marinated Fried Chicken with Cabbage and Carrot Salad
Introduction
Introduction
Marinated Fried Chicken with Cabbage and Carrot Salad is a lovely homemade meal that brings together well-seasoned chicken and a fresh, crunchy salad.
The chicken is cooked with garlic, paprika, soy sauce, and sliced onions for extra flavour. Meanwhile, the cabbage and carrot salad adds a creamy, refreshing touch.
Together, they make a filling meal that’s perfect for lunch, dinner, or sharing with family and friends.
📋 Table of Contents
💚 Why You’ll Love This Recipe
1. Nicely seasoned chicken: The chicken is marinated before cooking, giving the seasoning time to settle into the meat.
2. A fresh salad on the side: The cabbage, carrot and red onion add a nice crunch, while the mayonnaise and ketchup make a simple, creamy dressing.
3. Everyday ingredients: You only need a few seasonings for the chicken and some fresh vegetables for the salad.
4. Easy to prepare ahead: You can marinate the chicken earlier in the day and keep it in the fridge until you’re ready to cook.
5. Make it your own: You can adjust the seasoning or add your favourite vegetables to the salad.
6. Lovely for sharing: You can serve everything on one large plate when you’re cooking for family or friends.
🥕 Ingredients
🍗 For the Chicken
- 1 whole chicken, cut into medium-sized pieces
- 1 chicken seasoning cube
- 1 tsp paprika
- 1 tsp black pepper
- 1 tbsp vinegar
- 1 tbsp soy sauce
- 1 tbsp vegetable oil, for marinating
- 1 tsp garlic paste
- Vegetable oil for frying, plus a little extra for cooking with onions
- 1 large onion, sliced
- A little water for simmering the chicken
🥗 For the Cabbage and Carrot Salad
- 1 cup finely shredded cabbage
- 1 large carrot, grated
- ½ red onion, thinly sliced
- ½ tsp black pepper
- Salt to taste
- 1 tbsp ketchup
- 2–3 tbsp mayonnaise
- A squeeze of lemon juice or a little vinegar (optional)
🌿 Optional Garnish
- A few red pepper rings for serving
- A little fresh parsley for serving
Marinate the Chicken
Start by putting the chicken pieces into a large bowl. Add the paprika, black pepper, seasoning cube, garlic paste, soy sauce, vinegar and one tablespoon of oil.
Give everything a good mix, making sure all the chicken pieces are covered with the seasoning. Once that’s done, cover the bowl and pop it in the fridge for at least 30 minutes, or a little longer if you’ve got time.
Fry and Simmer the Chicken
Heat vegetable oil in a deep pan over medium-high heat. Carefully add the chicken pieces and fry in batches until golden brown on the outside.
Remove the chicken and carefully drain away the frying oil. Return the chicken to the pot, add a little water, cover, and simmer over medium-low heat until fully cooked and tender. Check that the thickest part reaches 75°C.
Remove the chicken and set aside.
Cook the Chicken with Onions
Heat a little oil in a frying pan over medium heat. Add the sliced onion and cook until it starts to soften.
Return the chicken to the pan and stir gently for about 6–8 minutes, allowing the onions to turn slightly golden and mix with the chicken.
Prepare the Cabbage and Carrot Salad
In a small bowl, mix the mayonnaise and ketchup. Add a little lemon juice or vinegar if you prefer.
Place the shredded cabbage, grated carrot, and sliced red onion in another bowl. Add salt and black pepper, then pour over the dressing.
Mix gently until the vegetables are coated. Keep the salad in the fridge until you’re ready to serve.
Plate and Serve
Place the cooked chicken on a serving plate and add some cabbage and carrot salad alongside it.
If you like, decorate with a few red pepper rings or some fresh parsley.
Serve while the chicken is warm and the salad is cool.
And that’s my Marinated Fried Chicken with Cabbage and Carrot Salad, ready to enjoy!
🌟 Tips for Success
1. Give the chicken time to marinate.
Leave the chicken in the fridge for at least 30 minutes before cooking. You can also prepare it the night before if you prefer.
2. Fry the chicken in batches.
If your pan is small, cook a few pieces at a time. This gives the chicken enough space to brown properly.
3. Be careful when adding water.
After frying, remove the chicken and drain away the hot oil safely. Return the chicken to the pot before adding a little water to simmer. Never pour water into hot frying oil.
4. Make sure the chicken is fully cooked.
Check the thickest part of the chicken before serving. It should reach 75°C, especially when you’re cooking larger pieces.
5. Keep an eye on the onions.
Stir the onions occasionally while cooking so they soften and turn slightly golden without burning.
6. Keep the salad fresh.
If you’re preparing the salad ahead of time, keep the vegetables and dressing separate in the fridge. Mix them together when you’re ready to serve.
❓ Frequently Asked Questions
Can I marinate the chicken overnight?
Yes, you can. Cover the chicken and leave it in the fridge overnight. This is also handy if you want to prepare everything ahead of time.
What oil is best for frying?
Vegetable, sunflower or rapeseed oil are all good choices for frying the chicken.
Can I use boneless chicken?
Yes. You can use boneless chicken thighs or breast instead of a whole chicken. Just remember that smaller pieces may cook faster, so check that they’re fully cooked.
Can I make the salad without mayonnaise?
Yes. You can use plain yoghurt instead, although the salad will taste a little different.
Can I prepare the salad in advance?
Yes. Prepare the cabbage, carrot and onion, then keep them covered in the fridge. Mix in the mayonnaise dressing shortly before serving to help keep the vegetables crunchy.
How should I store leftovers?
Keep the chicken and salad in separate covered containers in the fridge. Refrigerate within two hours and eat within 48 hours. Reheat the chicken only once, until steaming hot throughout, and keep the salad cold.
🔗 Learn More Flavor Combos & Inspiration
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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.
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