Ingredients
- 1.8 kilograms chicken drumsticks (12 skin-on)
- 1 1/2 cups buttermilk
- 1 1/4 cups plain flour
- 2 tablespoons chicken seasoning
- Vegetable oil, for deep frying
- Lemon wedges, to serve
- FOR APPLE SLAW
- 700 grams wombok cabbage (1/2 a cabbage, trimmed, thinly shredded)
- 1 apple (Pink Lady apple, cored and cut into matchsticks)
- 1 carrot, peeled and cut into matchsticks
- 2 green spring onions, thinly sliced diagonally
- 1/4 cup coleslaw dressing (bottled shop bought fine)
- 1 tablespoon lemon juice
How to Make
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Step 1: Combine chicken and buttermilk in a large, shallow dish and then refrigerate, covered, for 4 hours, or overnight.
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Step 2: Drain chicken and toss one drumstick at time in combined flour and seasoning in a bowl and shake off excess.
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Step 3: Heat enough oil in a large, deep frying pan to come halfway up the side of the pan, over a medium to high heat and add chicken in two batches and fry for about 5 to 6 minutes, turning occasionally, or until lightly browned all over and then transfer to two oiled wire racks sitting over two large oven trays.
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Step 4: Cook in a hot oven (200C) for 25 minutes, or until chicken is cooked through.
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Step 5: To make apple slaw, combine all ingredients in a bowl and toss well to combine.
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Step 6: Serve chicken with apple slaw and lemon wedges.
We hope you enjoy this recipe!
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