HONEY NUT CRUNCH FRIED CHICKEN

HONEY NUT CRUNCH FRIED CHICKEN

  • Ingredients:

    • 8 drumsticks (skin on)
    • 2 eggs
    • 1 cup regular flour
    • 2 cups honey nut crunch
    • 1 cup Veg oil Garlic Powder
    • Salt and Pepper
    • Cucumber

    salad:

    • 1 cucumber
    • 4 tbl sesame oil
    • rice wine vinegar

    Sauce:

    • 1/2 cup soy sauce
    • 1/2 white vinegar

  • Directions:

    1. Remove the skins from the drumsticks and set aside. Season the chicken with ½ tablespoon of garlic salt and pepper. Combine and set aside to marinade slightly.
    2. In a bowl beat the eggs.
    3. (3) Place the cereal into a zip lock bag. Try and get all the air out. Cover the bag with a tea towel. Use a rolling pin to smash the cereal into a crumb. Keep it slightly chunky.
    4. Pour the cup of oil into a pot or pan that will cook 4 drum sticks at a time. And the oil should go half way up the drumstick. Heat the oil and get it up to a medium temperature.
    5. Setup the cereal crumbs, flour and beaten eggs in 3 seperate bowls.
    6. Do 4 drumsticks per batch.
    7. Roll each drumstick flour, then egg and then the cereal crumb.
    8. lower the chicken into the medium heat oil and leave it alone for 5-7 mins.
    9. Once golden brown, turn the drumstick once to the other side and do the same. Cook for another 5-7mins.
    10. Pull the cooked chicken out and set it down to drain.
    11. Mix the soy sauce and white vinegar in a small pot and reduce that over a medium heat till it is half its original amount. That’s the sauce!
    12. Serve with cucumber pickle and a bowl of steamed rice.
    13. Cucumber pickle
    • I. Cut the ends off the cucumber and then down the middle. Use a spoon and scrape out the core.
    • II. Then cut the cucumber into approx. 1 cm pieces. Put them all into a bowl.
    • III. Pour in 2 tablespoons of Sesame Oil, 1 tsp of salt, 1 tsp of sugar and 3 tablespoons of rice wine vinegar into the bowl.
    • IV. Combine and set aside

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