Spiced Crispy Fried Chicken

Who doesn't enjoy a nice crispy piece of fried chicken now and again, it certainly doesn't last very long in this house and any leftovers (if there are any!!), Scott takes to his work for lunch. Marinating in buttermilk it helps to tenderise the meat. If possible leave it to marinade for a few hours or better still, overnight.

Various spices added to the flour gives a delicious fragrant spiced flavour to the batter.

Ingredients

8-10 chicken drumsticks

300 ml buttermilk

3 tsp ground Si Chuan peppercorns

1 1/2 tsp salt

300 g plain flour

5 1/2 tsp smoked paprika

2 1/2 tsp chilli powder

3 tsp five-spice powder

oil for frying

Method

1. Place chicken drumsticks in a zip lock bag and pour over buttermilk, add some salt and pepper. Squeeze out air then close zip bag. Allow to marinade in the fridge for at least 2 hours, overnight if possible.

2. Crush Si Chaun peppercorns in a mortar and pestle until finely ground. Combine with salt, flour, paprika, chilli powder and Chinese five-spice in a shallow dish.

3. Heat some oil in a deep frying pan until temperature reaches 175°C. Meanwhile remove chicken from buttermilk and coat all over with the spiced flour. Fry in batches for 10-15 minutes until internal temperature of chicken reaches 75°C or cooked through. Drain on paper towels before serving.

Enjoy.

Comments

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