Fried chicken

Tamara West

If you’re going to cook fried chicken, do it properly with buttermilk marinade and all. Just don’t do it too often.

Chicken and marinade

4 medium	Chicken drumsticks (Main)
125 ml	Buttermilk
1 clove	Garlic, crushed
1 tsp	Salt
1 tsp	Sugar

Coating

¾ cup	Flour
½ tsp	Paprika
½ tsp	Smoked paprika
¼ tsp	Cayenne pepper
¼ tsp	Black pepper, finely ground
¼ tsp	Salt
1 bottle	Rice bran oil, or vegetable oil, use as much as needed for frying
2 servings	Kale leaves, blanched and sauteed with garlic

Directions

1. Place chicken in a non-reactive dish with the marinade ingredients. Mix well using clean hands, rubbing marinade into chicken. Cover and refrigerate for a day.
2. Remove chicken from fridge 30 minutes before cooking.
3. Combine coating ingredients in a clean plastic bag. Place chicken pieces in bag and shake very well to coat.
4. Carefully lower chicken pieces, one at a time, into oil at least 8cm deep preheated to 160C in a deep fryer (or use a high-sided saucepan with a cooking thermometer). Cook for about 8-10 minutes until deep golden brown.
5. Drain on kitchen paper towels then serve withmash with onion gravy, and blanched kale sauteed with garlic.