Chicken Leg in Buttermilk Crust on Chocolate Red Cabbage

Red cabbage: clean, cut into small pieces. Cut the onion into strips. Sweat both in butter. Add salts, sugars, spices: cinnamon, cloves, bay leaves, peeled and grated ginger, star anise. Top up with red wine, port and broth. Soft fumes. The amount of spices and liquids depends on the amount of red cabbage and the personal preferences of the eaters, so no quantities are given.

When everything is soft, using vinegar, I took a wild raspberry vinegar (5%), a little too sour to taste. Grate the dark chocolate, then sprinkle over the red cabbage, stir in. This neutralizes the acid again.

Salt the chicken drumstick, vacuum seal and cook for 3 hours at 63 ° C. Free the bag and remove the skin.

Mix the flour with the garlic powder, onion powder and the paprika powder as you feel it. Build the breading line with the buttermilk.

Put the chicken drumsticks in the seasoned flour and bread them. Then dip in the buttermilk. Roll again in the flour.

Heat the oil to 200 ° C. Fry the legs for 1-2 minutes until the desired browning is achieved. If you want, you can also deep-fry the skin.