8 chicken drumsticks, skin removed
1 cup buttermilk
¼ red cabbage, shredded
4 spring onions (scallions), thinly sliced
1 granny smith apple, peeled and grated
2 tablespoons chopped flat-leaf (Italian) parsley
125 grams sour cream
2 tablespoons lemon juice
salt and freshly ground black pepper
⅔ cup cornflour (cornstarch)
2 teaspoons sweet paprika
1 teaspoon ground coriander
½ teaspoon cayenne pepper
1 teaspoon ground oregano
1 teaspoon ground cumin
½ teaspoon ground cardamom
8 cups vegetable oil
lemon wedges, to serve
This recipe asks for drumsticks, but you can use whatever cut of chicken you like, although the cooking time will vary slightly. The buttermilk, which tenderises the chicken, can be found in most supermarkets. If unavailable, substitute 1 cup regular milk mixed with 1 tablespoon of lemon juice.
Put the chicken in a bowl and cover with the buttermilk. Refrigerate for at least 4 hours or overnight.
Preheat the oven to 180°C.
Put the chicken in a colander to drain the excess buttermilk.
In a large bowl, combine the cabbage, spring onion, apple and parsley. Mix the sour cream and lemon juice together, and season with salt and freshly ground black pepper. Pour over the salad and toss to combine.
In a shallow bowl, mix the cornflour with the spices and 1 teaspoon salt. Dip the chicken pieces into the flour mixture, and shake to remove excess flour.
Heat the oil to 180°C in a deep, heavy-based saucepan or deep-fryer.
Deep-fry the chicken, in batches, for 6–8 minutes, until golden. Transfer to the oven and bake for 20 minutes.
Serve with lemon wedges and the ’slaw.