Makes 16-20 Southern Fried Chicken Drumsticks
Prep time: 5 mins | Rest time: 30 mins | Cooking time: 15 mins per batch
Not your average Passover fare, our recipe for Kosher for Passover (KLP) Southern-Fried Chicken Drumsticks is a real crowd-pleaser, great for kids, and when you sink your teeth into the crunchy battered chicken like a king at a banquet, it feels like the perfect expression of freedom!
(For a vegetarian alternative, swap out the chicken drumsticks for large florets of cauliflower).
Crispy, succulent and downright delicious, these drumsticks are best served fresh and hot, but can be prepared in advance and reheated. Combined with our KLP BBQ Dipping Sauce, confit garlic and horseradish Marror Mash and Seder Plate Salad, they become part of a novel Seder Night menu to spark conversations about the 4 questions of Ma Nishtana.
Alternatively, pair them with homemade chips for a tasty treat during the week.
The size of your frying pot will determine how long it will take to cook 20 drumsticks – we had to do ours 3 at a time – so patience is required, but it’s absolutely worth the effort.
- 16-20 Chicken Drumsticks
- Oil for frying
For the batter:
- 200g Potato Starch
- 200g Fine Matzo Meal
- 1 tsp Garlic Powder
- 1 tsp Turmeric
- 1 tsp Paprika
- 1 tsp Onion Powder
- 1.5 tsp Black Pepper
- 1 tsp Oregano
- 1/2 tsp Salt
- 1L Soda Water
- Put all dry ingredients in a large mixing bowl.
- Add soda water and mix together well until a loose batter forms.
- Allow to rest for 30 minutes.
- Heat a pan of oil deep enough to cover a drumstick to 160ºC (350ºF)
- Completely submerge each drumstick in batter, allow the batter to run off until an even coating is formed and then very carefully lower the drumstick into the hot oil.
- Fry in small batches for 15 minutes until golden brown. Avoid letting the drumsticks touch one another.
- Using a metal spider or slotted spoon, remove the cooked chicken from the pan, drain off excess oil and place on a cooling rack lined with kitchen roll for a few minutes before serving.
Best served fresh and hot, but can be prepared in advance and reheated.
Photo Credit: Sophy Weiss Photography