¼cupbuttermilk or yoghurtfor dairy-free mix together ¼ cup coconut milk with 1 teaspoon lemon juice
8chicken drumsticks
1cupflour gluten-free if required
2teaspoonscelery saltcheck label if eating gluten-free
1teaspoonsmoked paprika
1teaspooncaster sugar
1teaspoonmixed dried herbs
spray cooking oil
Chipotle mayonnaise
¾cupmayonnaise
1smoked chipotle chilliminced (or use ½ teaspoon smoked paprika and 1 chopped red chilli)
1tablespoonparsley finely chopped
2tablespoonslemon juice
Instructions
Place buttermilk in resealable bag and add chicken, mix well and marinate in fridge for at least 30 minutes or overnight.
Preheat oven to 185°C. Line a roasting dish or tray with baking paper. Mix flour, celery salt, paprika, sugar and herbs in bowl. Shake off excess liquid from chicken and coat in flour mix. Lay on tray, spray with oil and bake for 15 minutes, then turn drums and cook for further 15-20 minutes or until golden and cooked.
Mix chipotle mayonnaise ingredients in a jar. Serve drumsticks cold with mayo.
Notes
I love to have this finger lickin’ chicken cold with the chipotle mayo on the side (perfect to take in a chiller bag to the beach or on the boat during summer), but it’s also a great dish to have hot. If your kids don’t like chicken with bones in it, make this recipe with chicken tenderloins or cut boneless chicken into nuggets. Or use chicken wings if you’d prefer that.To make this recipe gluten-free, use gluten-free flour. For dairy-free, swap out the buttermilk for ¼ cup coconut milk mixed with 1 teaspoon lemon juice.