Prima (UK)

FRIED CHICKEN

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Served with coleslaw, this deep-fried buttermilk chicken is a delicious mix of crispy coating and juicy meat. SERVES 4 PREP 25min, plus marinating COOK about 30min

• 8 chicken drumsticks, about 900g (avoid any that are too chunky)

• 300ml buttermilk

• Sunflower oil, to deep fry

• 150g plain flour

• 2tsp cayenne pepper

• ½tsp garlic granules

• 1tsp dried thyme

1 In a large non-metallic bowl, mix the chicken, buttermilk and seasoning, then cover and chill for 5hr (up to 24hr).

2 When ready, half-fill a deep-fat fryer or large heavy based, high-sided pan with sunflower oil and heat to 160°C. Mix flour, cayenne pepper, garlic granules, thyme and some seasoning in a shallow bowl. Keeping as much buttermilk on chicken as possible, start by dipping half the drumsticks into flour mixture to coat completely.

3 Carefully lower coated drumsticks into hot oil. Cook for 10min, monitoring oil temperatur­e, until deep golden, crispy and cooked through (a meat thermomete­r needs to read above 72°C when inserted into the thickest part of the drumstick). Lift on to kitchen paper to drain, season with salt and loosely cover with foil to keep warm. Repeat coating and cooking with the remaining drumsticks. Serve with coleslaw, if you like.

GET AHEAD Fry drumsticks up to 5hr ahead. Cool, cover and chill. To serve, reheat on a baking tray in an oven preheated to 200°C (180°C fan) mark 6 for 15-20min until piping hot.

PER SERVING: CALS 518; FAT 28G; SAT FAT 6G; CARBS 22G

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