Krispy Fried Chicken with Mash
This is the budget-friendly version of my very popular Krispy Fried Chicken on my blog. This version still tastes delicious, it just uses less herbs and spices. I highly recommend keeping dried onion flakes and garlic granules in your spice cupboard. They are packed full of flavour and very cost effective. Once you have made the initial purchase, you can continue to make these without the outlay for spices. We commonly serve these with mash. You can certainly add steamed veggies to accompany this meal - Peta.
Recipe Tester Feedback: "A real crowd pleaser and cheaper than buying takeaway. We doubled the drumsticks and didn't have to increase the coating which made this stretch even further. Beautiful golden brown, tasted nice and crunchy, chicken was moist and cooked through." - Naomi
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Preparation Time 20 minutes
Cooking Time 30 minutes
Makes 8 drumsticks / 2 kg drumsticks
Best served fresh
- eggs - 2
- milk of choice - 2 Tbsp
- oil - for frying
- vegetables of choice - extra for steaming, optional
- Mashed potato:
- potatoes - 600g, peeled and diced
- water - 800g, hot
- butter - 20g, optional
- salt - pinch, optional
- Chicken drumsticks:
- plain flour - 200g (*can use GF)
- dried onion flakes - 1.5 Tbsp
- garlic granules - 1/2 Tbsp, or powder
- paprika - 1/2 tsp, sweet
- salt - 1 tsp
- pepper - 1/2 tsp
- chicken drumsticks - 8, large
- Place flour (200g), onion flakes (1.5 Tbsp), garlic powder (1/2 tsp), paprika (1/2 tsp), salt (1 tsp) and pepper (1/2 tsp) in to bowl.
- Combine Speed 5 / 6 seconds. Place into a shallow dish and set aside.
- Clean bowl out and add water to bowl. Insert the internal steaming basket and place diced potatoes (600g) in there. Program 25 minutes / 100C / Speed 2. At this point you can attach the steaming attachment, fill with veggies and steam at the same time. Increase temperature to steaming temperature if opting to do this. Whilst the potatoes are cooking, continue cooking the drumsticks.
- Add eggs (2) and milk (2 Tbsp) to a shallow dish and whisk with the fork to lightly beat.
- Roll one drumstick in the egg mixture. Roll in the flour mixture and cover completely. Place onto a plate. Repeat for all drumsticks.
- Place a 2cm layer of oil in a large frying pan. Place over a medium heat. You want it at a heat where it bubbles when placing a little of the beaten egg into the mixture. If it doesn't, your pan needs to be a little hotter. Don't go too hot or you will burn your coating and your drumsticks will be raw inside. You may need to test the temperature a few times.
- Once the temperature is correct, add 4 drumsticks at a time. Cook for 8-10 minutes on one side before turning over and cooking for another 8-10 minutes. Always check that your chicken is cooked completely before serving. When in doubt cook for a little longer.
- Once your potatoes are cooked, remove them from the bowl and place into a large bowl. Add butter (20g) and a pinch of salt. Mash until smooth.
- Serve drumsticks with mashed potato and extra steamed veggies if desired.
Note: Store excess coating that hasn’t come into contact with chicken in a container for future use.