Our food editor Felicity reveals the secret to that mystery crispy coating on Kentucky-style chicken – flour, cornmeal and spices. (Well it’s our take on it!) Super tasty fried chicken for all the family, served hot or cold!
1 tsp paprika
2 tsp ground coriander
6 tbsp cornmeal or polenta
3 tbsp plain flour
8 chicken drumsticks, skinned
4 tbsp olive oil
1 Take a large plastic food bag and put in 1/2 tsp salt, ground black pepper, paprika, coriander, cornmeal and flour.
2 Add the chicken drumsticks and seal the top. Shake the bag to coat them thoroughly in the flour and spices. Leave for an hour, if you have time, so that the flavours mingle.
3 Set the over to Gas Mark 6 or 200°c. Tip the chicken pieces into a roasting tin. Drizzle with oil and bake for 20-25mins, until the juices run clear when a knife is inserted into each drumstick.
Per serving: 478 cals, 20g fat (4g saturated), 24g carbs.
Know-how: If you’ve a deep-fat fryer and aren’t watching your weight you can deep-fry the chicken for 10 minutes.