A Perfect Pantry

Ingredients

• 3 cups buttermilk
• 1 teaspoon each salt, black pepper and white pepper
• 2 tablespoons paprika ground
• 2 tablespoons dried parsley flakes
• 2.5 kilograms chicken drumsticks

Coating

• 3 cups plain flour
• 2 tablespoons garlic salt
• 1 teaspoon white pepper

Yoghurt Sauce

• 1 cup natural yoghurt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon flaked salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground white pepper
• 1 lemon juice and rind

Directions

1. Combine butter milk with seasoning and dried spices and mix well. Add chicken and toss to coat in mixture. Cover and refrigerate for 2 hours or overnight.
2. Fill deep fryer with 4 litres of oil. Preheat oil to 130°C. Line a baking tray with absorbent paper and place a metal wire rack over the top. Preheat oven 160°C.
3. Coat 3-4 marinated chicken pieces with flour mix and place into basket. Cook 12-14 minutes or until chicken is cooked through and coating is golden and crisp. Drain on wire rack and place in oven to keep warm. Repeat with remaining chicken and flour mix, making sure to reheat the oil between batches.
4. In a bowl, combine the yoghurt sauce ingredients and stir until blended. Serve with chicken.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Stainless 3L Deep Fryer
• Stainless 4L Deep Fryer