Gourmet Fried Chicken
Fried chicken is just so satisfying! The golden spiced crunch followed by the succulent steaming chicken... and we've served ours with a vibrant mango slaw and crispy paprika sweet potato chips.
- 8 chicken drumsticks
- 200 g buttermilk
- 1 tsp celery salt
- 1 tsp ground black pepper
- 1 tsp turmeric
- 1 tsp ground fenugreek
- 1 lemon
- 250 g plain flour
- 1 mango
- 1 red onion
- 5 outer leaves of savoy cabbage
- 1 red chilli
- 1 bunch of fresh coriander
- 1 lime
Sweet Potato Fries
- 3 medium sweet potatoes
- 3 tbsp cornflour
- 1 tbsp paprika
- 1 tsp salt
Marinate The Chicken
Trim any excess fat from the chicken drumsticks but leave them on the bone with a little skin on.
Cut an incision into any large drumsticks, through to the bone to allow more even cooking.
Mix the buttermilk with the spices, salt and lemon zest and massage into the chicken.
Store in a fridge for several hours, ideally overnight.
Chop The Slaw
Peel and de-stone the mango, then slice into matchstick-like pieces.
Peel and finely slice the red onion and chilli then add to a bowl with the mango.
Cut the stalks from the cabbage leaves and slice into julienne as fine as possible.
Pick plenty of fresh coriander leaves and toss into the slaw along with the zest of the lime and a pinch of salt and pepper.
Prep The Sweet Potato
Preheat an oven to 220ºC and a deep fat fryer to 180ºC.
Peel the sweet potatoes and cut into chips 1cm wide.
Submerge the chips in a big bowl of cold water and start to run them through your hands to wash out as much sugar and starch.
Refresh the water and leave to soak for 15 minutes.
Drain them and toss them in a clean tea towel to dry them as much as possible.
Place into a clean, dry bowl and toss in the cornflour, paprika and salt.
Dust & Fry The Chicken
Dump the flour for the chicken into a bowl and season it, then take each drumstick and shake off excess buttermilk.
Roll and dust in the flour then cook in the oil for 2-3 minutes until a dark golden colour and crispy. Fry a few at a time so you don't over-crowd the oil.
Transfer to a wire rack on a baking tray and finish cooking in the oven for 10-15 minutes whilst you fry the rest of the chicken and the chips.
Cook The Fries
Turn the fryer down to 170ºC and fry the sweet potato fries until crispy. Do this in two batches so as not to overcrowd the oil.
Serve the chicken in a bucket with the sweet potato chips and mango slaw on the side.
Hungry for more? Try one of these!