Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Southern fried chicken with smoky maple caramel


Fried buttermilk chicken is irresistible - and even more so with a smoky, savoury caramel sauce. A warm cabbage slaw would make this a meal. Begin this recipe a day ahead to marinate the chicken.

You'll need

12 chicken drumsticks 600 ml buttermilk For deep-frying: vegetable oil 150 gm (1 cup) plain flour 2 tsp each ground paprika and ground cumin 1 tsp each cayenne and dried thyme To serve: lime wedges   Smoky maple caramel 250 ml (1 cup) maple syrup 40 ml Bourbon 3 tsp smoked paprika 2 tbsp red wine vinegar

Method

  • 01
  • Combine chicken and buttermilk in a container, cover and refrigerate overnight to marinate, then drain well and pat dry with absorbent paper.
  • 02
  • Heat oil in a large deep saucepan to 180C (or test with a cube of bread; it will quickly bubble and rise to the surface when oil is hot enough). Combine flour, spices, thyme and 2 tsp salt in a tray and mix well. Dust drumsticks heavily in spiced flour mixture, then deep-fry in batches, turning occasionally, until golden and cooked through (8-10 minutes; be careful, hot oil may spit). Drain on absorbent paper and season to taste.
  • 03
  • For smoky maple caramel, simmer maple syrup in a saucepan over medium-high heat until caramelised (10-15 minutes; maple syrup will bubble up a lot, so use a larger pan than you think you need). Carefully add Bourbon (hot caramel will spit), stir to combine, remove from heat, stir in paprika and 2 tsp sea salt, then stir in vinegar. Drizzle onto hot chicken and serve with lime wedges for squeezing.

Note When you're making caramel, stir water and sugar over heat until sugar dissolves, then let mixture boil without stirring but swirling the pan so the caramel cooks and colours evenly, brushing down the sides with a pastry brush to remove sugar crystals.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Jun 2013

You might also like...

Winter flavours

recipes

Bodega's fish fingers

Spicy soups from around the world

recipes

Prawns with black beans, chorizo and chipotle

Brussels sprout recipes

recipes

Bodega's pork belly and bullhorn peppers

Christmas in July recipes

recipes

Mulled white wine

Recipes with lime

recipes

Pork chops with fennel

Rice pudding recipes

recipes

La bistecca di Dianne

Warming broth recipes

recipes

Japanese mustard-miso roasted beef fillet

Best winter breakfast recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×