Crispy Picnic Chicken Drumsticks with Chipotle Mayonnaise

Method

1. In a large bowl, place the buttermilk. Pat the chicken drumsticks dry with paper towel and place them in the buttermilk. Refrigerate overnight.
2. Preheat the oven to 140°C and the deep fryer to 165°C. (If using a pot on the stove to heat the oil, use a candy thermometer to measure the oil temperature.)
3. Combine all of the ingredients for the spice mix in a small bowl and mix well.
4. In a large bowl, combine the spice mix with the plain flour and corn flour, and mix well. In a separate bowl, place the egg whites and whisk slightly. Remove the chicken from the buttermilk and drain well on a cake rack over a tray.
5. One at a time, dip the chicken pieces into the flour mix, shake off the excess, then dip into the egg whites and back into the flour mix. Place on a large plate or tray lined with baking paper. Do not allow the chicken pieces to touch each other. Once all the chicken is coated, refrigerate for 20 minutes. This allows a beautiful crust to form on the chicken.
6. Working in small batches, deep fry the chicken pieces in oil at 165°C for 12–14 minutes. Place on a tray and transfer to the oven while cooking the remaining chicken. The internal temperature of the chicken needs to be 75°C.
7. To make the chipotle mayonnaise, whisk together the mayonnaise and chipotle in adobo sauce.
8. Serve on a platter with the chipotle mayonnaise.

1. If buttermilk is not available, substitute with 1 tsp of vinegar or lemon juice mixed with milk.

1. Find Barossa Fine Foods chicken drumsticks at your local Barossa Fine Foods retail store in South Australia.