18 Chicken Drumsticks (Avg 1.7kg) 1 teaspoon Chilli flakes 1 teaspoon Garlic powder Salt and pepper
2 teaspoon chilli flakes ½ teaspoon garlic powder 1 teaspoon 5 Chinese blend salt and pepper 2 cups flour (cake or bread flour) 1½ cup buttermilk 2L Canola Oil for frying
For the Spicy Buttermilk Dipping Sauce ½ cup Cultered crème fraiche ¼ cup mayo ½ cup buttermilk 1 tablespoon chipotle paste or 1 teaspoon chipotle spice
Mix the spices, salt and pepper and rub into the chicken to season evenly and leave covered in the fridge overnight.
Heat the oil in a deep-sided pot on a medium heat while you prepare the chicken. If you have a thermometer – heat to 160’c. Mix the flour, spices and salt and pepper together to evenly combine. Pour the buttermilk in another bowl. Dip the chicken into the flour mix and then into the buttermilk. Repeat the process to form a double coating and ultimately a thicker, crispier coating when fried.
Test the oil is ready by dropping a little of the coating from the chicken into the oil and it should sizzle. Fry the chicken in batches in order to ensure the pot is not overcrowded. Fry until golden brown, roughly 12 – 15mins. Place the fried chicken onto paper towel to soak up excess oil. Serve the fried chicken with spicy buttermilk dipping sauce.
To make the sauce, combine all the ingredients and mix until smooth.
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