The original Wilde Kitchen recipe — now made at home.
This is the dish that built a following at Wilde Kitchen. Our Paleo Fried Chicken Supreme became the recipe customers asked about most — and now, for the first time, you can make it at home using our Primal Crunch Coating. Golden, crispy, completely clean, and deeply satisfying.
| Serves | 2–4 |
| Prep Time | 30 minutes (plus 2–5 days if making kimchi from scratch) |
| Cook Time | 25 minutes |
| Dietary | Paleo · Gluten Free · Grain Free · Dairy Free · Preservative Free |
Ingredients
Paleo Fried Chicken
- 4 chicken supremes (skin on, bone in)
- 1 cup Paleo Hero Primal Crunch Coating
- 2 eggs, whisked (for egg wash)
- Light taste olive oil, for frying
- Sea salt and cracked black pepper, to season
Kimchi Slaw
The Sriracha Mayo is folded through the slaw to dress it — make the mayo first.
Shred Mix
- 1 cup wombok (Chinese cabbage), finely shredded
- 1 cup purple cabbage, finely shredded
- 1 large carrot, julienned or coarsely grated
- A handful of mixed fresh herbs (coriander, flat-leaf parsley, mint)
Homemade Kimchi (makes 1 medium jar — enough for this recipe and leftovers) You can batch-make the kimchi ahead of time, or use a clean store-bought kimchi.
- ½ cauliflower, chopped into small florets
- 1 long red chilli, deseeded and diced
- ¼ wombok, shredded
- 1 carrot, grated
- 1 green apple, grated
- 5g fresh ginger, grated
- 3 cloves garlic, grated
- 5g galangal, grated
- 80ml ginger kombucha
- ¾ tsp ground cumin
- ¾ tsp ground coriander
- ¼ tsp cayenne pepper
- ¾ tsp smoked paprika
- ¾ tsp fennel seeds
- ½ tsp sea salt
Sriracha Mayo (makes approx. 300ml — used to dress the Kimchi Slaw)
- 1 egg
- 1½ tsp apple cider vinegar (ACV)
- ¼ tsp Dijon mustard
- ¼ tsp seeded mustard
- 150ml olive oil
- 1 tbsp sriracha (or to taste)
Sautéed Greens
- 1 cup broccoli, cut into small florets
- 1 cup broccolini, trimmed
- 1 cup silverbeet, roughly chopped
- 1 medium zucchini, sliced
- 1 cup green beans, trimmed
- 1 cup kale, stems removed and roughly torn
- 1 tbsp coconut oil or good quality olive oil
- Sea salt and cracked black pepper, to taste
Method
Step 1 — Make the Kimchi (prepare 2–5 days ahead)
Combine all ingredients in a large bowl and toss well until everything is evenly coated in the spices and brine. Transfer the mixture into a clean glass jar, pressing down firmly so the vegetables are submerged in the liquid. Seal the jar and leave to ferment at room temperature for 2–5 days, burping the jar daily to release any built-up gas. Once fermented to your liking, refrigerate. The kimchi will keep for up to 2 weeks in the fridge.
Step 2 — Make the Sriracha Mayo
Place the egg, apple cider vinegar, Dijon mustard, and seeded mustard into a tall jug or blender. Blend together until foamy. With the blender running, very slowly drizzle in the olive oil in a thin, steady stream until the mixture emulsifies and thickens to a creamy mayo consistency. Add the sriracha and blend well to combine. Season to taste and refrigerate until ready to serve.
Step 3 — Prepare the Kimchi Slaw
In a large bowl, combine the shredded wombok, purple cabbage, grated carrot, and mixed fresh herbs. Add 2–3 generous spoonfuls of the prepared kimchi and toss well. Fold through enough of the Sriracha Mayo to generously dress the slaw — start with 3–4 tablespoons and add more to taste. The mayo brings a creamy, spiced richness that ties the whole slaw together. Set aside.
Step 4 — Coat and Cook the Chicken
Pat the chicken supremes dry with a paper towel and season lightly with sea salt and cracked black pepper. Dip each piece in the whisked egg wash, allowing any excess to drip off. Generously coat each supreme in the Paleo Hero Primal Crunch Coating, pressing firmly so the whole-spice blend adheres evenly to all surfaces.
Pre heat oven to 180°C. Heat a generous amount of olive oil in a large, heavy-based frying oven proof pan over medium-high heat. Once the oil is hot, carefully add the coated chicken supremes skin-side down. Cook for 2–3 minutes until golden, then turn and cook for a further 2–3 minutes. Then transfer your oven proof frying pan to the pre heated oven for a further 20-25 mins until the chicken is cooked through and the juices run clear (internal temperature of 75°C). Rest for 5 minutes before serving.
TIP - if only using thin protein like schnitzel or tenders skip the oven as chicken will cook quicker.
Alternatively, air-fry at 200°C for 20–25 minutes, turning halfway, until golden and cooked through.
Step 5 — Sauté the Greens
Heat the oil in a large frying pan or wok over medium-high heat. Add the broccoli and broccolini first and cook for 2 minutes, tossing frequently. Add the zucchini, green beans, and kale and cook for a further 2 minutes. Finally, add the silverbeet and toss for 1 minute until just wilted. Season with sea salt and cracked black pepper. Remove from heat immediately to retain colour and texture.
To Serve
Spoon a generous mound of the dressed kimchi slaw onto each plate. Place a golden chicken supreme on top. Arrange the sautéed greens alongside. Any remaining Sriracha Mayo can be served on the side — it doubles beautifully as a dipping sauce or drizzled directly over the chicken.
Paleo Hero Tip
The Primal Crunch Coating works just as well on pork cutlets or firm white fish fillets. Follow the same coating and cooking method for an equally impressive result.
Recipe developed using Paleo Hero Primal Crunch Coating. Available at www.paleohero.com.au