Southern fried chicken
PersonalPoints™ per serving
3 hr 45 min
Soaking the chicken in buttermilk tenderises the chicken and helps the flour to stick to the chicken so a thicker coating can be achieved.
Skinless chicken drumstick
8 individual, bone removed, fat trimmed
1 cup(s), (250ml)
110 g, (1 cup)
1 tsp, (mild)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- Place chicken in a glass or ceramic dish. Add buttermilk and turn to coat. Cover and place in fridge for 3 hours.
- Combine flour, paprika and cumin in a shallow bowl. Remove chicken from marinade. Discard marinade. Coat chicken in flour mixture. Transfer to a plate.
- 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.
SERVING SUGGESTION: Asian coleslaw mix drizzled with lemon juice, plus steamed corn on the cob.TIP: For extra spice, you can add ½ teaspoon chilli powder to the buttermilk.