Howdy Y’all

Sin Ming Cookhouse \ Bakery \ Whatever

I’ve been wanting to try this recipe for the longest time: Deep Fried Buttermilk Chicken.  Without a deep fryer I’ve been rather hesitant to try and shallow fry these tasty morsels; however thanks to mom (the ever generous soul that she is) we’ve temporarily borrowed her Philips Air Fryer.

Here’s the recipe that I used to make these little bits of heaven; they really were a synch to make!

Ingredients

• 12 chicken drumsticks
• 2 cups buttermilk
• 1/4 cup plus 2 tablespoons vegetable oil
• 2 cloves garlic, bruised and skins removed
• 1 tablespoon crushed peppercorns
• 1 tablespoon sea salt
• 1 teaspoon ground cumin
• 1 tablespoon maple syrup
• 2-3 cups of flour
• 1 tablespoon of paprika

Directions

1. Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil.
2. Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.
3. Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.
4. Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours.
5. In a shallow tin add 2-3 cups of plain flour, a pinch of salt and pepper and 1 tablespoon of paprika
6. Take a drumstick at a time, shake of excess butter milk and dust in flour mixture
7. Deep fry in hot oil at 180 – 190 degrees Celsius / 180 degrees Celsius in your Air Fryer for 15 – 20 minutes

Deep Fried Buttermilk Chicken VIEW SLIDE SHOW DOWNLOAD ALL

I had these little babies with some salad.. you know have to balance out the yin with the yang, but I have to say the drum sticks were knee slappingly delicious; the coating was paper thin and when you bit into each piece you get a warm ripple of buttermilk infused chicken juice.. dare I say “yee-har”!