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Ingredients (serves 4)
1 tsp mustard powder
2 tsp sweet paprika
2 garlic cloves, finely chopped
8 chicken drumsticks
1/4 cup (60ml) whole-egg mayonnaise
1 tbs white wine vinegar
2 cups (160g) finely shredded green cabbage
1 cup (80g) finely shredded red cabbage
1 carrot, grated
3 spring onions, thinly sliced
2 cups (300g) plain flour, seasoned
Sunflower oil, to deep-fry
Combine the buttermilk, mustard, paprika, garlic and 1 teaspoon each sea salt and pepper. Add chicken and turn to coat in the buttermilk mixture. Cover and marinate in the fridge for at least 1 hour, or overnight. Preheat the oven to 180°C.
To make coleslaw, whisk mayonnaise, vinegar and 2 tbs warm water in a bowl until combined. Season, then toss with the cabbage, carrot and spring onion. Chill. Place flour on a plate. Remove chicken from the buttermilk mixture, shaking off excess. Roll in flour, then shake off excess.
Heat oil in a deep-fryer or large pan to 190°C (a cube of bread should turn golden in 30 seconds). In 2 batches, fry chicken for 4-5 minutes, turning with tongs to ensure even cooking, until crisp and golden.
Place on a tray and bake in the oven for 15 minutes until cooked through. Sprinkle chicken with salt and serve with coleslaw.
delicious. - September 2010, Page 96
Recipe by Valli Little
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