Crunchy buttermilk chicken drumsticks with asparagus and almonds

Crunchy buttermilk chicken drumsticks with asparagus and almonds

It’s the weekend, baby! Make this!

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Crunchy buttermilk chicken drumsticks with asparagus and almonds

Serves: 4 - 6
Total Time: 1 hr 30 mins + 2 hrs 30 mins, to chill

Ingredients

  • MARINADE

  • 3 tbsp soya sauce
  • 125ml (½ cup) buttermilk
  • 2 tsp garlic salt
  • 1 tsp onion powder
  • 1 tbsp chicken spice
  • CRUNCHY DRUMSTICKS

  • 8 chicken drumsticks
  • 100g panko breadcrumbs
  • 1 tbsp chicken spice
  • freshly ground black pepper, to taste
  • sunflower oil, for frying
  • 170g asparagus, trimmed
  • 50g slivered almonds, lightly toasted

Instructions

1

In a large mixing bowl, combine all the marinade ingredients and mix well. Add the chicken drumsticks, coating them thoroughly, and cover with cling film. Refrigerate for a minimum of 2 hours and a maximum of 6 hours.

2

For the drumsticks, mix the panko breadcrumbs with the chicken spice and freshly ground black pepper to taste in a large, shallow bowl. Shake any excess marinade from the drumsticks and coat thoroughly with the panko mixture. Place on a plate and chill in the fridge for about 30 minutes.

3

Preheat the oven to 170˚C. In a deep fat fryer or large pot, heat the sunflower oil to 180°C. Use a sugar thermometer to check the temperature of the oil if using a pot. Fry the chicken, turning, until golden brown, about 15 minutes. Using a slotted spoon, transfer the drumsticks to a baking tray and roast until cooked through, about 20 minutes. Place the chicken on paper towel to absorb excess oil.

4

For the asparagus, bring a large pot of salted water to the boil on high heat. Blanch the asparagus, drain in a colander and run under cold running water. Allow to drain completely.

5

To serve, place the blanched asparagus on a platter, top with the chicken and scatter with the slivered almonds.

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