Saturday, 20 September 2008


8 chicken drumsticks
300g flour
2 tsp garlic powder
¼ tsp cayenne pepper
1 tablespoon dried parsley
1 tsp dried thyme
2 cubes chicken bouillon
1 tsp salt
500 mltre buttermilk (Buttermilk can be created by adding lemon juice to milk and leaving for ten minutes).
750ml veg oil

Cook the chicken in water for 20 – 30 mins with the bouillon. Skim off any excess fat / bubbles. (Use resulting stock for soup)
Cool chicken pieces in fridge for ½ hour
While chicken is cooling mix the garlic, cayenne, parsely, thyme, salt and flour. Submerge the pieces in buttermilk and roll in the seasoned flour.
Deep fry in hot oil (A few at a time so the heat isn’t lost)
Remove and place on a wire tray to drain.
Serve while hot.

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