Buttermilk fried chicken with sweet potato sticks

By Drum Digital
11 August 2015

The buttermilk helps to make the chicken juicy and easy to coat in the flour.

Preparation: 5 min

Cooking: 40 min

Serves 4-6

6 chicken drumsticks

500 ml (2 c) buttermilk

125 ml (½ c) olive oil

500 ml (2 c) flour

10 ml (2 t) smoked paprika

2.5 ml (½ t) garlic powder

5 ml (1 t) cayenne pepper

2,5 ml ( ½ t) ground coriander

salt and pepper

4 sweet potatoes, sliced into strips

coleslaw to serve

Preheat the oven to 180 °C and grease a baking tray.

1. Place the chicken in a bowl, add the buttermilk and a good pinch of salt and mix well. Cover with clingfilm and chill for 30 minutes or overnight.

2. In a saucepan over medium heat, heat the olive oil. Put the flour and the spices into a bowl or plate, season the flour with salt and pepper. Remove the chicken from the buttermilk, shake off the excess dripping buttermilk and coat it in the flour.

3. Fry the chicken for 5 minutes or until golden. Remove from the oil and arrange the chicken on a baking tray and put it in the oven for 15 minutes.

4. Rub sweet potato with a little oil and roast for 15 minutes or until cooked. Serve with coleslaw on the side.

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