Tipsy Tarts Deli

Serves 4 Recipe by Zola Nene 8 chicken drumsticks 2 cups buttermilk ¼ cup Sriracha sauce (or your favourite chilli sauce) 2 Tbs minced garlic 3 cups cake flour 2 Tbs dried oregano 1 tsp cayenne pepper 2 Tbs smoked paprika 1 Tbs salt 1 tsp ground black pepper Sunflower Oil for frying Coleslaw to serve Place the chicken into a bowl, then add the buttermilk, Sriracha sauce and garlic – leave to marinade for at least two hours or preferably overnight. Mix together flour, oregano, cayenne, paprika and salt and pepper. Take 4 Tbs of the buttermilk marinade and stir into the flour mixture to form large crumb flakes. Dip each chicken piece into the crumbs to coat well then place the chicken onto a tray and into the fridge for 30 minutes. Heat the oil (170C), then deep fry the chicken in small batches until golden brown and the chicken is cooked through. Keep the chicken warm in the oven before serving with coleslaw on the side.