Subscribe Now

Subscribe to newsletter

Enter your details and we will inform you of anything new happening. We promise we won't spam you.

Subscribe to my newsletter

Chilli Cracker-Encrusted Buttermilk Chicken and Slaw

The perfect hand held snack for the big game

25 Jun 2017 1 hour 8

Nothing beats sitting down to watch the big game with a frosty beverage in one hand and a crispy chicken drumstick in the other. These bad boys are bathed in buttermilk for tenderness, covered in an epic chilli relish cracker crust, then baked until crunchy and delicious. Serve with a yummy slaw and a chipotle mayo for dunking and you’re ready for kick-off.

Ingredients

Chicken
8 free-range chicken drumsticks
2 cups buttermilk
4 tablespoons hickory BBQ sauce
2 packets Huntley & Palmers Chilli Relish Minis
salt and pepper

Slaw
3 cups very finely shredded green cabbage
1 tablespoon yoghurt
1 tablespoon mayonnaise
1 teaspoon lemon juice
1 teaspoon black sesame seeds, for garnish (optional)
salt and pepper

Chipotle Mayo
6 tablespoons mayonnaise
2 tablespoons Chipotle Chilli sauce (I used Culley’s brand)
1 teaspoon lemon juice
salt and pepper

Prep time: 20 minutes (plus 3-4 hours for marinating)
Cooking time: 1 hour

Serves 8

Recipe

Chicken: In a large bowl, whisk the buttermilk, hickory sauce and a good pinch of salt and pepper. Add the drumsticks and turn to coat, then cover and refrigerate for at least 3-4 hours, or overnight ideally.

When ready to cook, preheat your oven to 180°C fan bake.

Place the Huntley & Palmers Minis in a food processor and blitz until they have a sand-like texture, then tip into a medium-sized bowl and set aside. Alternatively, you can put them in a sealable plastic bag and bash them with a rolling pin until you have the desired texture.
Remove the drumsticks from the buttermilk marinade and allow any excess to drip off, then roll each one in the cracker crumb mixture until well coated.
Place on a rack in a large oven roasting dish and bake for 55 mins until golden and crispy.

Slaw: In a large bowl, whisk the yoghurt, mayonnaise, lemon juice and a good pinch of salt and pepper. Add the shredded cabbage and toss until well coated, then stir through the sesame seeds, if using. (The slaw can be made ahead of time and be kept in the fridge.)

Chipotle Mayo: Whisk all the ingredients in a small bowl and then tip into a serving dish.

To serve: Divide the drumsticks between plates along with some slaw and a dollop of the chipotle mayo. Accompany with a frosty Moa South Pacific IPA and you’re good to go.

Leave A Comment