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Fried chicken, tangy slaw, plenty of pickles and fresh white bread. If you have ever tucked into the leftover fried chicken in the morning, you’ll know it’s just as delicious cold as it is hot. Buttermilk makes the chicken tender and gives it a gentle sweetness, while Sriracha adds that all-important chilli hit.

Ingredients

  • 250ml buttermilk
  • 3 tsp garlic powder
  • 3 tsp salt
  • 1 tbsp Sriracha hot sauce
  • 1 tbsp honey
  • 6 chicken drumsticks
  • 6 chicken thighs
  • 200g plain flour
  • 1/2 tsp cayenne
  • 2 tsp paprika
  • 1 tsp ground cumin
  • vegetable oil for frying
  • 8 whole dill pickles

Method

1. In a large bowl, whisk the buttermilk, two teaspoons of garlic powder, two teaspoons of salt, Sriracha and honey together. Add the chicken pieces and toss well to coat. Cover and refrigerate for a few hours or overnight.

2. Heat the oven to 200C. Place the flour, remaining garlic powder and salt, cayenne, paprika and cumin in a plastic-seal bag. Add the chicken two or three pieces at a time, shake well until coated, remove, and repeat until all the chicken is coated.

3. Pour the oil into a heavy-based fry pan to one centimetre deep, and slowly heat until a bit of bread turns golden brown in about 20 seconds. Add the chicken in batches and fry for three or four minutes until golden, turning once halfway through. Remove to a baking tray lined with baking paper.

4. Bake the chicken for 15 minutes or until cooked through. Serve hot or cold with dill pickles.

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