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Ready in: 50 minutes + chilling time
Serves: 6
No nutritional information available.
Ingredients
- 12 chicken drumsticks or bone-in thighs
- 600ml (20fl oz) buttermilk
- Salt and ground black pepper
- 600g (1lb 5oz) plain flour
- 1 tsp celery salt
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- Vegetable oil, for deep frying
- Potato salad (optional - recipe and method at bottom of page)
- Coleslaw (optional)
Method
1. Place the chicken pieces in a large, non reactive dish. Add the buttermilk, salt and freshly ground black pepper. Mix well to coat, then cover and chill for 2 hours.
2. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Line a large tray with kitchen towel and line a large roasting tin with baking paper. Combine the flour, celery salt, garlic powder and cayenne pepper in a large shallow dish.
3. Heat oil for deep frying in a large, heavy based saucepan over a high heat to 180°C or until a pinch of flour sizzles as soon as it is added. Alternatively, use a deep fat fryer according to the manufacturer's instructions.
4. Drain the chicken pieces and add to the flour mixture, turning to coat. Deep fry, in batches, for 5 minutes per batch or until golden. Drain on the kitchen paper, then transfer to the prepared roasting tin.
5. Bake for 10 minutes or until cooked through. Leave to cool. Serve with potato salad and coleslaw if desired.
Potato Salad Recipe and Method
Simple and easy, combine the following ingredients and season with salt and ground white pepper to your taste.
- 6 potatoes, cooked, cooled and chopped
- 2 celery sticks, chopped
- 2 hard boiled eggs, chopped
- 75g (3oz) mayonnaise
- 75g (3oz) Greek yogurt
- 2 tbsp freshly chopped parsley
- Paprika (optional for garnishing)
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