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Crunchy buttermilk chicken drumsticks with fennel slaw
Crunchy buttermilk chicken drumsticks with fennel slaw
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Prep Time:
130 minutes
Cook Time:
45 minutes
Total Time:
175 minutes
Family-friendly crunch buttermilk chicken drumsticks with fresh fennel slaw.
Ingredients:
  • 375ml buttermilk
  • 20.00 ml dried mixed herbs
  • 60ml lemon juice
  • 12 (about 1.8kg) chicken drumsticks
  • 150g plain flour
  • 110g breadcrumbs
  • 10.00 gm smoked paprika
  • 20.00 ml garlic pepper
  • Oil spray
  • Lemon wedges, to serve
  • 1 large fennel, trimmed reserving fronds, thinly sliced
  • 1/2 mini red cabbage, finely shredded
  • 1 carrot, peeled, cut into matchsticks
  • 2 spring onions, thinly sliced
  • 80ml dressing
Instructions:
  • In a large shallow glass or ceramic dish, mix together buttermilk, dried mixed herbs, lemon juice, and garlic. Add chicken and coat well. Refrigerate and marinate for 2 hours.
  • Preheat your oven to 200C and prepare a large baking tray by lining it with baking paper.
  • In a medium bowl, mix together flour, breadcrumbs, paprika, garlic pepper, and salt. Coat chicken in the breadcrumb mixture, shaking off excess. Place on a baking tray, then spray with oil. Bake until golden and cooked through, about 45 minutes.
  • Prepare the fennel slaw by mixing fennel, cabbage, carrot, spring onion, and dressing in a bowl. Season to perfection. Serve the chicken accompanied by the fennel slaw, lemon wedges, and a sprinkle of reserved fennel fronds.

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