ingredients
serves 8
16 chicken drumsticks
1 onion, peeled and finely chopped
3 garlic cloves, peeled and crushed
2 tbsp white wine vinegar
6 tbsp chicken seasoning
salt and pepper
oil, to deep-fry
1 1/4 cups All purpose flour
2 limes, cut into wedges, to serve (optional)
method
1. Dip your fingers in salt to get a good grip, then pull the skin off the chicken drumsticks. Pierce each drumstick several times with a sharp knife.
2. Put the onion, garlic, vinegar, 4 tbsp chicken seasoning and 1 tbsp coarsely ground black pepper into a sealable plastic container (large enough to take the chicken). Mix well, then add the drumsticks.
3. Seal, then shake the container to coat the chicken in the seasoning. Put the covered container in the fridge and leave to marinate for at least 4 hours, preferably overnight.
4. Heat the oil in a deep-fryer or deep heavy pan to 170°C, or until a cube of bread dropped in browns in 10 seconds.
5. On a large plate, mix the remaining 2 tbsp chicken seasoning with the flour. Press the chicken drumsticks into the seasoned flour, turning them to coat evenly. Deep-fry the coated drumsticks, a few at a time, for 5 minutes, then drain on kitchen paper and transfer to a baking sheet.
6. Bake the drumsticks in the oven at 180°C (160°C fan oven) for 12 - 15 minutes or until cooked through. Sprinkle the drumsticks with salt and serve them hot or cold with the lime wedges, if you like.
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