Crispy Picnic Chicken Drumsticks with Chipotle Mayonnaise

Ingredients

1kg Chicken Drumsticks

2 Cups Buttermilk

3 Egg Whites

2 Cups Plain Flour

2 tbls Corn Flour

Vegetable Oil, for frying

1 Cup Mayonnaise

3 tbls Chipotle in Adobo Sauce

Spice Mix

1 tbls Smoked Paprika

1 tbls Garlic Powder

1 tbls Onion Powder

1 tbls 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

Method

In a large bowl place the buttermilk. Pat the chicken drumsticks dry with paper towel and place in the buttermilk, refrigerate overnight.

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.

Cook’s Tip

If buttermilk is not available, use 1 tsp of vinegar or lemon juice.

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