Ingredient and Portion
Turmeric Chicken Drumsticks
Submit Recipe
2 large fresh Chicken Drumsticks (deboned)
Cut into four pieces for each deboned drum
Cut into four pieces for each deboned drum
Seasoning
Salt and Pepper to taste
2 tablespoon of turmeric powder
1 tablespoon of corn flour
2 tablespoon of turmeric powder
1 tablespoon of corn flour
Method
1. Wrap the chicken pieces and leave to marinate for 2 hours in the fridge.
2. Take the chicken out from the fridge an hour and half before deep frying.
3. Heat up the wok over high temperature.
4. Put the coated chicken and deep fry until both sides are golden brown and cook thoroughly.
5. Place the chicken on paper towel to drain off excess oil.
2. Take the chicken out from the fridge an hour and half before deep frying.
3. Heat up the wok over high temperature.
4. Put the coated chicken and deep fry until both sides are golden brown and cook thoroughly.
5. Place the chicken on paper towel to drain off excess oil.
Tips
I used the “Happy Call” pan to fry these
chicken pieces.
Firstly, there is no splashing of oil over high heat and I use minimal quantity of cooking oil.
Make sure you do not turn the chicken until the skin has become golden brown.
Leave the chicken skin intact. The oil from the chicken skin will make the chicken crispier.
chicken pieces.
Firstly, there is no splashing of oil over high heat and I use minimal quantity of cooking oil.
Make sure you do not turn the chicken until the skin has become golden brown.
Leave the chicken skin intact. The oil from the chicken skin will make the chicken crispier.
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