Crispy Chicken
Crispy Chicken
Ingredients
- 1kg chicken wing nibbles
- 500ml buttermilk
- 2 cups vegetable oil, for deep frying
- 2 cups plain flour
- 1 tbsp baking powder
- 2 tsp mild paprika
- Lemon wedges, to serve
Instructions
- 1
Place chicken in a large glass or plastic bowl. Pour over buttermilk and turn to coat. Cover and refrigerate for at least 2 hours or overnight.
- 2
Preheat oven to 180C or 160C fan. Line a baking tray with baking paper.
- 3
Heat oil in a large frying pan over high heat. Combine flour, baking powder and paprika in a large, shallow dish. Season well. Add chicken, in batches, and toss to coat well. Fry chicken pieces in batches for 3-4 mins, turning, until golden. Transfer to prepared tray and bake in the oven for 20 mins, until cooked through. Serve with lemon wedges.
Nutrition
Per serving (based on 6 servings)



