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Takes: 45 - 50 minutes
Serves: 4
No nutritional information available.
Ingredients
- 225g plain flour
- 2½ tbsp cornflour
- 2 tsp garlic granules
- 1 tsp salt
- 1 tsp paprika
- 1 tsp chilli powder
- 1 tsp dried oregano
- Freshly ground black pepper
- 300ml buttermilk
- 1 egg
- 1kg chicken drumsticks
- Sunflower oil, for deep frying
Method
1. Place a wire rack over a baking tray. Put the flour in a large shallow dish with the cornflour, garlic granules, salt, paprika, chilli powder and oregano. Season with pepper. Mix well. Put the buttermilk and egg into a separate bowl and whisk until fully combined.
2. Dip the drumsticks, one at a time, into the buttermilk mixture until fully coated, then roll in the flour mixture making sure it is completely covered. Set aside on the wire rack. Continue using all the drumsticks.
3. Preheat the oven to 160°C/140°C Fan/Gas Mark 3. Line a baking tray with baking paper. Fill a heavy-based medium pan halfway with oil. Heat the oil over a high heat until the temperature reaches 170°C on a cooking thermometer, or until a cube of bread browns in a few seconds.
4. Using tongs, place 3 - 4 chicken drumsticks into the oil. Cook for 10 - 12 minutes, until golden and cooked through (the temperature should be 73°C when tested with a cooking thermometer). Transfer to the baking tray and keep warm in the oven while cooking the remaining drumsticks (adjusting the heat if necessary to ensure the cooking oil temperature is at 170°C). Serve with coleslaw and honey and mustard dressing, if liked.
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