If you’re going to cook fried chicken, do it properly with buttermilk marinade and all. Just don’t do it too often.
Chicken and marinade
| 4 medium | Chicken drumsticks (Main) |
| 125 ml | Buttermilk |
| 1 clove | Garlic, crushed |
| 1 tsp | Salt |
| 1 tsp | Sugar |
Coating
| ¾ cup | Flour |
| ½ tsp | Paprika |
| ½ tsp | Smoked paprika |
| ¼ tsp | Cayenne pepper |
| ¼ tsp | Black pepper, finely ground |
| ¼ tsp | Salt |
| 1 bottle | Rice bran oil, or vegetable oil, use as much as needed for frying |
| 2 servings | Kale leaves, blanched and sauteed with garlic |
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Directions
- Place chicken in a non-reactive dish with the marinade ingredients. Mix well using clean hands, rubbing marinade into chicken. Cover and refrigerate for a day.
- Remove chicken from fridge 30 minutes before cooking.
- Combine coating ingredients in a clean plastic bag. Place chicken pieces in bag and shake very well to coat.
- Carefully lower chicken pieces, one at a time, into oil at least 8cm deep preheated to 160C in a deep fryer (or use a high-sided saucepan with a cooking thermometer). Cook for about 8-10 minutes until deep golden brown.
- Drain on kitchen paper towels then serve withmash with onion gravy, and blanched kale sauteed with garlic.
