Next time you’re craving takeaway chicken, look no further than your own kitchen.
Ingredients
- 600ml buttermilk
- 1 teaspoon mustard powder
- 2 teaspoons sweet paprika
- 2 garlic cloves, finely chopped
- 8 chicken drumsticks
- 1/4 cup (60ml) whole-egg mayonnaise
- 1 tablespoon white wine vinegar
- 2 cups (160g) finely shredded green cabbage
- 1 cup (80g) finely shredded red cabbage
- 1 carrot, grated
- 3 spring onions, thinly sliced
- 2 cups (300g) plain flour, seasoned
- Sunflower oil, to deep-fry
Method
- Step 1Combine the buttermilk, mustard, paprika, garlic and 1 teaspoon each sea salt and pepper. Add chicken and turn to coat in the buttermilk mixture. Cover and marinate in the fridge for at least 1 hour, or overnight. Preheat the oven to 180°C.
- Step 2To make coleslaw, whisk mayonnaise, vinegar and 2 tablespoons warm water in a bowl until combined. Season, then toss with the cabbage, carrot and spring onion. Chill. Place flour on a plate. Remove chicken from the buttermilk mixture, shaking off excess. Roll in flour, then shake off excess.
- Step 3Heat oil in a deep-fryer or large pan to 190°C (a cube of bread should turn golden in 30 seconds). In 2 batches, fry chicken for 4-5 minutes, turning with tongs to ensure even cooking, until crisp and golden.
- Step 4Place on a tray and bake in the oven for 15 minutes until cooked through. Sprinkle chicken with salt and serve with coleslaw.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1921 kj
Energy
27g
Fat Total
6g
Saturated Fat
4g
Fibre
33g
Protein
149mg
Cholesterol
235.47mg
Sodium
5g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ian Wallace
- Publication: Taste.com.au
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