Prep time: 2 hours Cook time: 10 minutes Serves: 4-6 people
Fried chicken is the ultimate finger food or picnic basket filler – these cajun wings are spicy and devilishly good!
Recipe courtesy of the food dept. (Recipe Sally Courtney, Art direction Anne Marie Cummins, Photography Brett Stevens, Styling Justine Poole)
1kg chicken wings, tips removed, fat trimmed and halved
1 cup buttermilk
1 egg, lightly beaten
2 cups plain flour
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 teaspoon chilli flakes
1 tablepoon ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon dried oregano
2 teaspoons dried thyme
2 tablespoons salt flakes
vegetable oil, for deep-frying
To make the Cajun spice mix, combine the spices in a jar.
Place the chicken pieces with 2 tablespoons of spices in a plastic bag and toss to coat, refrigerate for 2 hours.
To coat chicken; whisk together buttermilk and egg in a bowl. Combine flour with another 3 tablespoons of spices on a tray.
Toss the chicken pieces in flour; dip into egg mixture, then again in flour, shake off excess.
Deep-fry chicken pieces in medium/hot oil for 8-10 minutes or until cooked, if needed finish cooking in oven 180C for larger pieces.
Drain on absorbent paper and serve with the Coriander dressing and an extra sprinkle of spice mix.
Tip: Extra spices can be stored in a jar in pantry for up to 6 months.
To make coriander dressing: In the bowl of a food processor combine ¼ red onion, 1 clove garlic, 1 green chilli, 1 cup roughly chopped coriander, zest 1 lemon, salt flakes and black pepper. Process until finely chopped. Stir through 1 cup buttermilk.