Spicy Fried Chicken with Sweet Chilli Sauce
Ingredients:
Marinade:
500 ml LANCEWOOD® Double Cream Plain Yoghurt or LANCEWOOD® Buttermilk
175 ml Sriracha or sweet chilli sauce
15 ml smoked paprika
15 ml garlic powder
8 chicken drumstick(s)
Flour mixture:
500 ml cake flour
30 ml oregano
15 ml cayenne pepper
30 ml smoked paprika
salt & freshly ground black pepper to taste
250 ml oil for frying
Method
Marinade:- Using a mixing bowl, add the yoghurt, Sriracha sauce, smoked paprika and garlic powder and mix until well combined.
- Add the chicken and toss well to coat. Leave to marinade for at least two hours or preferably overnight.
Flour mixture:- Add the flour, oregano, cayenne pepper, smoked paprika and seasoning to a mixing bowl and mix through.
- Take 75 ml of the yoghurt marinade and stir into the flour mixture to form large crumb flakes.
- Dip each chicken piece into the crumbs to coat well. Place the chicken on a tray and refrigerate for 30 minutes.
- Heat the oil to 170°C then deep fry the chicken in small batches until the chicken is cooked through and golden brown.
- Serve immediately.
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