John Myers
Contents
show
Ingredients
Chicken:
- 4 Fresh chicken drumsticks, 90 g each
- 200 ml Buttermilk or alternatively yoghurt 1.5%
- 1 tbsp Coarse mustard (Dijon mustard)
- 1 tsp Sweet paprika
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 big pinches Cayenne pepper
- 2 Garlic cloves
- 150 g Breadcrumbs
- 250 ml Peanut oil
- Coarse sea salt from the mill
Garlic Coleslaw:
- 250 g Garlic coleslaw
To serve:
- 1 little Bottle Sweet chili sauce for chicken / spicy
- 4 Stalk Parsley
Instructions
Chicken:
- Wash the chicken drumsticks thoroughly under cold water and pat dry with kitchen paper. Buttermilk (100 ml) or alternatively yogurt 5% (100 ml) with coarse mustard (1 tbsp), sweet paprika (1 teaspoon), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 strong Mix together pinches), cayenne pepper (2 big pinches) and pressed garlic cloves (2 cloves) to a marinade. Use it to marinate the chicken drumsticks in the refrigerator overnight. Drain the chicken drumsticks and turn them in the breadcrumbs. Heat peanut oil (250 ml) in a wok, deep-fry the chicken legs in it for approx. 8-10 minutes in portions (2 pieces each), drain on the wok grid and keep warm in the oven at 50 ° C. To serve, season the chicken drumsticks with coarse sea salt from the mill (4 big pinches).
- Chicken with garlic coleslaw, sweet chili sauce and garnished with parsley, serve.
