Southern fried chicken
7
Points®
Total time: 3 hr 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Soaking the chicken in buttermilk tenderises the chicken and helps the flour to stick to the chicken so a thicker coating can be achieved.
Ingredients
Skinless chicken drumstick
8 individual, fat trimmed
Buttermilk
1 cup(s), (250ml)
Plain flour
110 g, (1 cup)
Ground paprika
1 tsp, (mild)
Ground cumin
1 tsp
Olive oil
2 tbs
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
2
Place chicken in a glass or ceramic dish. Add buttermilk and turn to coat. Cover and place in fridge for 3 hours.
3
Combine flour, paprika and cumin in a shallow bowl. Remove chicken from marinade. Discard marinade. Coat chicken in flour mixture. Transfer to a plate.
4
Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, turning, in batches, for 8–10 minutes or until browned. Transfer to prepared tray. Bake for 15–20 minutes or until cooked through. Serve.
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