Imported from Instagram

Breaded Garlic Chicken Drumsticks with Creamy Radish-Cabbage Salad

Name: Breaded Garlic Chicken Drumsticks with Creamy Radish-Cabbage Salad
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 3 servings
Cuisine: Other
Ingredients: 6 chicken drumsticks; 100 g garlic (Used with the oil during the initial fry); 1.4 L hot oil (For frying); 200 g flour (Sifted and divided in half); 120 g cornstarch (Mixed with the flour and divided in half); 2 g coarse salt (Ground in a mortar); 2 g black peppercorns (Ground in the mortar); 1 g oregano; 1 g sweet paprika; 2 eggs (Mixed with 100 ml water and one portion of the flour mixture); 100 ml water (For the egg batter); 10 g garlic (Peeled and grated into the batter); 80 ml water (Mixed with the second portion of flour mixture); 200 g cabbage (Cut into thin strips); 1 g salt (For the salad); 1 carrot (Peeled and grated); 200 g radish (Cut into thin rounds); 110 g Greek yogurt; 20 g mustard; 80 g mayonnaise; 20 g honey; 1 garlic (Clove, grated into the salad dressing); 1 g black pepper (For the salad dressing); 1 g chili flakes; 20 g dill (Finely chopped); 1 lemon (Juiced for the salad dressing)

Recipe by @appetizing.tv Instagram

Imported by K Kampani on SeeMeCook

Chicken drumsticks are fried first with garlic, then coated in seasoned flour, egg batter, and flour crumbs before a second fry. They are served with a creamy cabbage, carrot, and radish salad dressed with yogurt, mayonnaise, mustard, honey, lemon, and herbs.

3 servings43 minOther

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Ingredients

6 chicken drumsticks
100 g garlic (Used with the oil during the initial fry)
1.4 L hot oil (For frying)
200 g flour (Sifted and divided in half)
120 g cornstarch (Mixed with the flour and divided in half)
2 g coarse salt (Ground in a mortar)
2 g black peppercorns (Ground in the mortar)
1 g oregano
1 g sweet paprika
2 eggs (Mixed with 100 ml water and one portion of the flour mixture)
100 ml water (For the egg batter)
10 g garlic (Peeled and grated into the batter)
80 ml water (Mixed with the second portion of flour mixture)
200 g cabbage (Cut into thin strips)
1 g salt (For the salad)
1 carrot (Peeled and grated)
200 g radish (Cut into thin rounds)
110 g Greek yogurt
20 g mustard
80 g mayonnaise
20 g honey
1 garlic (Clove, grated into the salad dressing)
1 g black pepper (For the salad dressing)
1 g chili flakes
20 g dill (Finely chopped)
1 lemon (Juiced for the salad dressing)

Steps

1
Heat the oil with the 100 g garlic and fry the chicken drumsticks in the garlic-infused oil for 5 minutes.
2
Sift the flour into a bowl. Add the cornstarch, coarse salt, ground black pepper, oregano, and sweet paprika.
3
Mix the seasoned flour thoroughly, then divide the mixture into two portions.
4
Mix one portion of the flour mixture with the eggs and 100 ml water to make a liquid batter.
5
Peel and grate the 10 g garlic into the batter, then mix again until combined.
6
Mix the second portion of the flour mixture with 80 ml water to make the batter crumbs.
7
Dip each chicken drumstick into the liquid batter, then coat it in the batter crumbs.
8
Fry the coated drumsticks for 8 minutes, until cooked through and breaded.
9
Cut the cabbage into thin strips and place it in a bowl. Season it with the salt.
10
Peel and grate the carrot into the bowl.
11
Cut the radish into thin rounds and add it to the bowl.
12
Combine the Greek yogurt, mustard, mayonnaise, lemon juice, honey, and grated salad garlic in a bowl.
13
Season the dressing with black pepper and chili flakes, add the finely chopped dill, and mix the sauce.
14
Mix the prepared sauce into the cabbage, carrot, and radish salad.
15
Serve the breaded chicken drumsticks with the dressed salad.

Notes

The source specifies 1.4 L of hot oil but does not state the frying temperature or whether all of the oil is absorbed; nutrition reflects the listed quantity rather than expected absorption. The transcript says to fry with garlic initially, then use the same oil for the second fry.