Ingredients:
12 chicken legs (small)
12 chicken wings
600 ml or approximately 1 pint milk (2% or homogenized)
1 tsp. cayenne pepper
1 tsp. ground black pepper
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. ground cumin
1-1/2 tsp. paprika
2 cups flour liberally seasoned with salt and black pepper
1-1/2 cups buttermilk
canola or peanut oil for frying
Method:
Separate the thighs and drumsticks, remove tips(I keep these for chicken stock) from wings and separate. Whisk the spices into the milk, pour into a bowl, add the meat and marinate in the refrigerator for at least 24 hours.
When ready to cook, drain and discard all liquid from chicken and dip it all over in flour. Then dip in fresh buttermilk and dip once again in the flour to ensure an even coating. Lay the chicken pieces on a wire rack and leave for 1/2 hour.
Pour 2-3 inches of oil in a deep wok and heat to a medium-low heat. Place meat in the wok, creating an even layer (but do not place the pieces too close). Cook slowly, turning the meat occasionally, until the coating is golden brown and crisp all over.
Serve with your favourite dipping sauce.
Our favourite dipping sauce is bleu cheese mixed with sour cream.
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