Ingredients
- 4 chicken legs (approx. 200 g each)
- 1 tbs salt
- 1 ts pepper
- 1 ts sweet paprika powder
- 1/4 ts cayenne pepper
- 1 ts dried oregano
- 500 ml buttermilk
- 800 ml oil for deep-frying
Flour for coating:
- 200 g flour
- 1 ts salt
- 1/2 ts sweet paprika powder
- 1/2 ts pepper
- 1/2 ts garlic powder
- 1/2 ts onion powder
Seasoned butter:
- 50 g butter
- 1/2 tbs chili flakes
- 1 ts sweet paprika powder
- 1/2 ts garlic powder
- salt, pepper
Preparation
1. Cut the chicken legs at the joint to create two pieces. Stir well spices and buttermilk. Put chicken pieces and buttermilk in a bowl, cover and marinate in fridge for approx. 12 hours.
2. Thoroughly mix all ingredients for the flour.
3. To make the seasoned butter, put the butter and spices in the pot and heat until the butter becomes frothy. Switch off the hob and let stand for approx. 10 minutes. Season to taste with salt and pepper.
4. Remove the chicken pieces from the marinade, place wet pieces in the flour, coat well and gently tap off. Add oil to the pan and heat on highest level up to the roasting window, switch to a medium level, add chicken pieces and deep-fry uncovered for approx. 15 minutes until golden brown. Drain on paper towel and let cool for approx. 5 minutes.
5. Brush with seasoned butter as desired and serve.
This recipe has been tested and approved by AMC.
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