Fried Chicken

I love fried chicken, there is something so deliciously comforting about using my fingers and eating one juicy piece of fried chicken.  My mum likes to cook the chicken before she fries it, after coating it with dried breadcrumbs, but I made mine recently using the usual seasoned flour mixture. This is the first time I have made fried chicken like this.

 We don't get buttermilk over here in the Maldives, so I made a mixture of plain yoghurt and milk.  I used chicken drumsticks with skin on because I love the skin, I don't eat fried chicken every day so when I do I want it with skin and dripping in fat.

Recipe Fried Chicken 

6 chicken drumsticks, skin on ( you can remove it if you like)
1 cup plain yogurt
1/2 cup milk
1/2 ground black pepper
1/2 tsp ground cumin
1/2 - 1 tsp ground red chilli powder
2 cloves garlic, crushed or grated
salt

For coating
plain flour sifted, about 1/2 cup
1 tsp ground red chilli powder or chilli flakes
1 tsp ground black pepper
salt
1/2 tsp dried mixed herbs

oil for deep frying

Place the chicken drumsticks in a glass bowl, and rub the spices, salt and garlic. Mix yogurt and milk together in a bowl and pour into the bowl containing the drumsticks, coat and leave to marinate overnight or at least 4-6 hours.

Preheat oven to gas mark 3, heat 3 inches of vegetable oil in a large deep frying pan or wok, over medium heat.  You don't want it too hot.

Take the chicken out from the fridge 30 minutes before frying so the chicken comes to room temperature.

Mix sifted flour with the spices and season with salt, spread on a plate, or place in a zip lock bag. Roll the chicken pieces in the flour, and shake off any excess flour. If using a zip lock bag, just chuck chicken pieces in, give a good shake and remove.

Carefully put the chicken drumsticks into the hot oil in batches,  fry for 10 minutes, making sure you don't burn the chicken and turn the chicken now and then so it fries evenly.

Once the chicken is nicely golden, take the chicken out, and arrange on a wire rack placed over a baking sheet with kitchen paper.

Let the oil drip a little then remove the kitchen paper, and pop the whole tray with the wire rack into the oven for 8-10  minutes to ensure that the chicken is cooked through. You can check before you place in the oven, by inserting a sharp knife into the thickest part of the drumstick if these is no sign of blood then no need to pop it in the oven but if there is then its best to put it in the oven.

Remove from the oven after 10 minutes.

Serve with mashed potatoes and coleslaw