The legs and wings were from a yellow sticker Chicken I butchered a while ago and froze. The mysterious nugget things are actually some Courgettes we’d peeled for a previous recipe we had in the fridge and some left over batter we made the day before for Tokneneng (battered Eggs!) Left overs don’t go to waste here…...
Ingredients:-
Chicken legs and wings
Garlic Powder
Zest of a Lemon
Lightly crushed Black Peppercorns
Seasoned self raising Flour (Gluten free for us)
Olive Oil
Salt
Method:-
(1) Marinate the Chicken portions in the Oil, Garlic Powder, Black Peppercorns and Lemon Zest.
(2) Roll in the seasoned Flour to coat all sides.
(3) Fry on all sides until browned and set aside.
(4) Heat a fryer to 170c.
(5) Deep fry in batches and drain. You are looking for 75c or above near the bone if you have a food probe. If not lift from the oil on stab with a skewer, if the juices run clear you’re good.
We served ours in large home made Gluten free Yorkshire puddings with boiled spuds and stir-fried vegetables. Not quite a Sunday roast, but near enough!
