SERVES 4 | EASY | 45 MINS + 4 HRS, TO MARINATE:
Things you’ll need:
BUTTERMILK MARINATED CHICKEN
4 skinless chicken drumsticks
4 skinless chicken thighs
1 clove garlic, peeled and minced
10ml (2 tsp) smoked Spanish paprika
20ml (4 tsp) chopped rosemary leaves
BUTTERMILK MAYO SAUCE
Pinch minced garlic
Salt and freshly ground black pepper, to taste
250g cake flour
15ml (1 tbsp) chicken spice
10ml (2 tsp) fine salt
80ml (1/3 cup) buttermilk
Canola/sunflower oil, to deep-fry
For the marinated chicken, place the chicken drumsticks and thighs in a bowl, and add the remaining ingredients to the bowl. Use your hands to combine well, ensuring the chicken pieces are completely coated in the marinade. Cover the bowl with cling film and place in the fridge to marinate, at least 4 hours.
While the chicken is marinating, make the sauce by combining all of the ingredients in a serving bowl. Cover and store in the fridge until just before serving. Remove from fridge 15 minutes before serving to take the chill off.
Once the chicken has marinated completely, remove from fridge and set aside while you make the crumb. Put the cake flour, chicken spice and the 10ml (2 tsp) fine salt in a bowl, and whisk to combine. Add the 80ml (1/3 cup) buttermilk and rub it into the flour mixture, using your fingertips to create a coarse crumb (similar to how you would rub butter into flour when making pastry).
Crumb the chicken by removing each piece of chicken from the marinade and rubbing off some of the marinade (don’t rub it all off, but there shouldn’t be a thick coating of the marinade left). Place the individual chicken pieces in the flour crumbs and cover them all over, then lay the chicken pieces in a baking tray lined with baking paper.
Preheat the oven to 200°C. In your Capri Deep Fryer heat the oil to 160˚C. Fry the chicken in small batches until golden brown, turning occasionally to fry all over, about 10 – 15 minutes in total. Drain the pieces on a paper towel before placing the chicken pieces on the lined roasting tray, once all of the pieces have been fried, place them in the preheated oven, 10 – 15 minutes or until just cooked through.
Serve the chicken pieces with the buttermilk mayo sauce for dipping and drizzling.