I've been DYING to blog this recipe for months. I'm not really a deep fat frying kinda gal (apart from this recipe) but it wasn't as scary as first anticipated. And MY GOSH is it worth it. Super crispy coating with juicy tender chicken on the inside. Perfection.
Preheat oven: 180 degrees
1kg chicken drumsticks
1 tablespoon turmeric
1 tablespoon salt
1 tablespoon pepper
200g plain flour
1 litre vegetable oil
In a bowl mix the drumsticks with the buttermilk, turmeric, salt, pepper and lemon zest. Leave to marinate for 2 hours if you have time. This isn't essential but I think it definitely makes a difference. Coat the drumsticks in the flour and add a bit more salt and pepper if desired. Heat the oil in a deep pan on a high heat. If you don't have a thermometer you can test if the oil is ready by dropping a little flour into the oil. If it sinks straight to the bottom, it's not hot enough yet.
Once ready, carefully drop the drumsticks into the oil away from yourself. Leave to cook for 3-4 minutes until crisp and brown. These won't be cooked all the way through yet so DON'T EAT. When all the drumsticks are crispy, place into the oven on a rack for 10-15 minutes. You can always cut one open to see if the meat has cooked all the way through.
Serve with a ketchup and mustard sauce on the side or whatever takes your fancy.
What are your thoughts on deep frying?
Molly, 23, London.
A tiny food pornographer, with a minor addiction to burgers and sushi. Following a dairy-free diet not by choice, but forever choosing to eat cheese and chocolate.