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Takes: 50 minutes plus chilling and cooling time
Serves: 6
No nutritional information available.
Ingredients
- 12 chicken drumsticks or bone-in thighs
- 600ml buttermilk
- Salt and freshly ground black pepper
- 600g plain flour
- 2 tsp celery salt
- 2 tsp garlic powder
- 1 tsp cayenne pepper
- Vegetable oil, for deep-frying
Method
1. Place the chicken pieces in a large, non-reactive dish. Add the buttermilk and some salt and freshly ground black pepper. Mix well to coat, then cover and chill for 2 hours.
2. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Line a large tray with kitchen towel and line a large roasting tin with baking paper. Combine the flour, celery salt, garlic powder and cayenne pepper in a large shallow dish.
3. Heat oil for deep-frying in a large, heavy-based saucepan over a high heat to 180°C or until a pinch of flour sizzles as soon as it's added. Alternatively, use a deep-fat fryer according to the manufacturer's instructions.
4. Drain the chicken pieces and add to the flour mixture, turning to coat. Deep-fry, in batches, for 5 minutes per batch or until golden. Drain on the kitchen paper, then transfer to the prepared roasting tin.
5. Bake for 10 minutes or until cooked through. Cool. Serve with potato salad and slaw, if liked.
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