Buttermilk Fried Chicken Wings

Serves 4, Prep and Cook 55 mins

8 chicken wings (1.2kg) 1 cup buttermilk

¾ cup plain flour

3 tsps garlic powder

2 tsps sea salt flakes Vegetable oil,

for shallow-frying Mixed salad leaves, to serve

CHILLI SAUCE

½ cup mayonnaise 2 tblsps lemon juice 1 tblsp chilli sauce

1 Place chicken in a shallow dish. Pour over buttermilk. Turn to coat. Cover. Refrigerate for 4 hours, or overnight, turning occasionally.

2 Combine flour, powder and salt in a bowl. Season with pepper. Mix well. 3 Toss one chicken wing at a time into flour mixture. Shake off excess.

4 Heat enough oil in a large, deep frying pan over a medium to high heat to shallow-fry. Add chicken in two batches. Cook for about 2 minutes on each side, or until browned all over. Transfer to an oiled wire rack sitting over a large oven tray.

5 Cook in a hot oven (200C) for about 25 minutes, or until chicken is cooked through.

6 To make chilli sauce, combine all ingredients in a small bowl. Mix well.

7 Serve chicken with sauce and salad leaves.