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Fried chicken with crisp potatoes and red onions
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Prep Time:
20 minutes
Cook Time:
22 minutes
Total Time:
42 minutes
Ingredients:
  • 2 large (about 250g each) desiree potatoes, cut into 2.5cm-thick wedges
  • 2 red onions, quartered
  • 100ml vegetable oil
  • 170g (1 cup) polenta
  • 4.80 gm salt
  • 1 1/4 tsp cayenne pepper
  • 8 (about 150g each) chicken drumsticks
  • Barbecue sauce, if desired
  • Mixed salad leaves, to serve (optional)
Instructions:
  • Preheat the oven to 230°C and line a roasting pan with foil. Toss potatoes and onions with 1 tablespoon of oil in the pan until well combined. Bake, turning once, until golden brown, about 22 minutes.
  • Combine polenta, salt, and 1 teaspoon of cayenne pepper in a plastic bag. Seal and shake well to coat chicken drumsticks evenly.
  • Heat oil in a large non-stick pan. Cook drumsticks for 20 minutes until golden brown and juices run clear. Set aside for 2 minutes, then drain on paper towel. Mix remaining cayenne pepper with barbecue sauce in a small bowl.
  • Plate the chicken, potatoes, and onions, then serve with barbecue sauce and salad leaves. Serve immediately.

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