This year I celebrated my birthday at a fried chicken restaurant in Shoreditch called Bird, I ate 18 wings and it was glorious. I also used to live in Texas so wings, grits, slaw’, biscuits are all very much my thing.
Fried chicken is very easy to cook as it requires no fancy preparation work- just be careful when cooking with hot oil.
Some may question a maple syrup glaze with fried chicken, but trust me, when served with lime juice it creates a delicious balance of sweet and sour.
Tip: Once you are done with the oil, either recycle it (if that is an option at your local council) or fill it into an old milk container and throw into the trash.
- 8 chicken drumsticks
- 200 grams flour
- 125 grams breadcrumbs
- 30 grams cornflour
- 1 teaspoons of smoked paprika
- 1 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 300 ml buttermilk
- 1 lime cut into wedges
- Maple Barbecue Glaze
- 6 tablespoons of maple syrup
- 2 tablespoons of barbecue sauce
- 2 tablespoons of bourbon
- 1 teaspoons of cinnamon
- For the chicken, soak the chicken in buttermilk for minimum 3 hours before cooking. Once the drumsticks are marinated you are ready to start frying. Heat the cooking oil over a medium heat and while it heats up remove each drumstick from the buttermilk and coat it in the dry ingredients.
- Test the temperature of the oil by dipping a small piece of bread into it, if the bread rises immediately to the surface and bubbles- then you can begin to fry the chicken. Cook 3-4 breaded drumsticks at a time, making sure the skin is an even golden brown.
- For the sauce, cook the maple syrup over a medium heat and wait for it to bubble. Do not stir the syrup. Pour the barbecue sauce and bourbon over the bubbling maple syrup, whisking quickly to blend it together. (Watch out: It might spit) Immediately pour the glaze over the chicken or serve it on the side. Squeeze lime juice over the chicken and enjoy hot.