Easy fried chicken with homemade potato wedges

These chicken drumsticks are easy to prep and served with creamy tartare sauce and crispy potato wedges.

4

10m

Note: + 2 hours marinating time

35m

Ingredients

  • 1 1/2 cups (375ml) buttermilk
  • 2 garlic cloves, crushed
  • 8 Coles RSPCA Approved Chicken Drumsticks
  • 1kg Red Royale potatoes, cut into wedges
  • 2 tbs olive oil
  • 1 cup (150g) plain flour
  • 3 tsp smoked paprika
  • 1 tsp cracked black pepper
  • Rice bran oil, to shallow-fry
  • 2/3 cup (200g) whole-egg mayonnaise
  • 1 tbs drained capers, rinsed
  • 1 tbs chopped dill
  • 1 gherkin, finely chopped
  • Mixed salad leaves, to serve
  • Lemon wedges, to serve

Method

STEP 1

Combine the buttermilk and garlic in a large shallow ceramic or glass dish. Add the chicken and turn to coat. Season. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.

STEP 2

Preheat oven to 200°C. Line 2 large baking trays with baking paper.

STEP 3

Combine the potato and olive oil in a large bowl. Season. Place on 1 lined tray. Bake for 30 mins or until tender.

STEP 4

Meanwhile, combine the flour, paprika and pepper in a bowl. Season. Drain the chicken. Dip each piece in the flour mixture, turning to coat. Heat the rice bran oil in a large frying pan. Fry chicken, turning, for 5 mins or until golden. Place on remaining prepared tray. Bake for 30 mins or until cooked through.

STEP 5

Combine the mayonnaise, capers, dill and gherkin in a small bowl.

STEP 6

Serve chicken with tartare sauce, potato wedges, salad leaves and lemon wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.