Crispy picnic chicken drumsticks with chipotle mayonnaise
Have you forgotten to book somewhere for Mother’s Day lunch? There’s still time to whip up this crispy drumsticks recipe from Barossa Fine Foods.
Serves 4
1kg chicken drumsticks
2 cups buttermilk
3 egg whites
2 cups plain flour
2 tbls cornflour
vegetable oil, for frying
1 cup mayonnaise
3 tbsp chipotle in adobo sauce
spice mix
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp mustard powder
2 tsp sea salt
1 tsp celery Salt
2 tsp oregano leaves (dried)
2 tsp thyme leaves (dried)
2 tsp basil leaves (dried)
2 tsp white pepper
1 tsp ground ginger
Place the buttermilk in a large bowl. Pat the chicken drumsticks dry with paper towel and place in the buttermilk, refrigerate overnight.
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Preheat the oven to 140℃ and the deep fryer to 165℃ (if using a pot on the stove to heat the oil, use a candy thermometer to measure the oil temperature). Combine all of the ingredients for the spice mix in a small bowl and mix together well.
In a large bowl combine the spice mix with the plain flour and corn flour, mix well. In a seperate bowl, place the egg whites and whisk slightly. Remove the chicken from the buttermilk and drain well on a cake rack over a tray.
One at a time, dip the chicken pieces into the flour mix, shake of the excess, then dip into the egg whites and then back into the flour mix. Place on a large plate or tray lined with baking paper. Do not allow the chicken pieces to touch each other. Once all the chicken is coated, refrigerate for 20 minutes, this allows a beautiful crust to form on the chicken.
Working in small batches, deep fry the chicken pieces in the oil at 165℃ for 12-14 minutes. Place on a tray and pop into the oven while you cook the remaining chicken. The internal temperature of the chicken needs to be 75℃.
To make the chipotle mayonnaise, whisk together the mayonnaise and chipotle in adobo sauce. Serve on a platter with the chipotle mayonnaise.
