Buffalo Chicken Combo

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 12 chicken parts (e.g. wings and drumsticks)
  • 400 g + 400 g buttermilk
  • 1 Protein (Gr. M)
  • 200 g Flour
  • 1⁄2 Package Baking Powder
  • 4 TABLESPOONS Roasted onions
  • 2 TEASPOONS ground cilantro
  • 7-10 Tbsp 2 1⁄2 tsp ground white pepper
  • 7-10 Tbsp 1 1⁄2 tsp. rose pepper
  • 3 TSP Sea salt
  • 2 l oil for frying
  • 7-10 Tbsp wooden sticks

Directions

  1. 1

    The evening before, wash chicken parts, dab dry and mix with 400 g buttermilk. Cover and put in a cool place overnight.

  2. 2

    The next day drain chicken parts and let them drain well. Put the chicken pieces in a pot and cover with water. Bring to the boil and cook over medium heat for about 25 minutes. Drain and let cool down briefly.

  3. 3

    For the breading, beat the egg whites until stiff. Fold into the remaining 400 g buttermilk. Mix flour, baking powder, fried onions, coriander, pepper, paprika and sea salt.

  4. 4

    Heat the oil in a deep fryer or pot to approx. 170 °C. First pull the chicken pieces one after the other through the egg white-butter milk mixture and then turn them in the flour mix. Fry in hot oil for approx. 3 minutes until golden brown and crispy.

  5. 5

    Drain on kitchen paper. Barbecue sauce, aioli and Coleslaw taste good with it.

Nutrition Facts

KCAL
710 kcal
CARBS
64 g
FATS
29 g
PROTEINS
44 g