Don't let a gluten-free diet stand in your way of Crispy Southern Fried Chicken.
Ingredients:
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8 (about 1.1kg) Free Range Chicken Drumsticks
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500ml (2 cups) buttermilk
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2 tsp Dijon mustard
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2 garlic cloves, crushed
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100g organic corn chips, crushed
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70g (1/2 cup) Three Spades Cassava Flour
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3 tsp paprika
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1 1/2 tsp sea salt
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1/2-3/4 tsp cayenne pepper
Coleslaw
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400g green cabbage, thinly sliced
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3 carrots, peeled, coarsely grated
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2 green shallots, thinly sliced
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60ml (1/4 cup) buttermilk
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1 tbsp low-fat gluten-free mayonnaise
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1 tbsp white balsamic vinegar
- 1/2 tsp Dijon mustard
Method:
- To remove chicken skin, use kitchen scissors to cut through skin, top to bottom, of drumsticks. Peel and discard. Combine buttermilk, mustard and garlic in a glass or ceramic bowl. Add chicken. Toss to coat. Cover. Place in fridge for 1-8 hours to marinate.
- Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Place a lightly greased wire rack over tray. Combine chips (see tip), flour, paprika, salt and cayenne pepper to taste in a shallow bowl. Drain chicken from marinade. Coat in chip mixture. Place on rack. Spray with rice bran oil. Bake for 30-35 minutes or until golden and chicken is cooked through.
- For the coleslaw, combine cabbage, carrot and shallot in a large bowl. Whisk buttermilk, mayo, vinegar and mustard in a small bowl. Season. Pour over cabbage mixture and toss well to combine.
- Serve chicken with coleslaw.
adapted from taste.com