Tender and succulent, this fried chicken favourite with chakalaka mayonnaise will fast become a family favourite. Serve it with our creamy coleslaw to complete the perfect meal.

Ingredients

• 8 chicken pieces (4 drumsticks and 4 thighs)
• 250 ml (1 C) buttermilk
• 1 garlic clove, crushed
• salt and freshly ground black pepper
• 500 ml (2 C) breadcrumbs
• sunflower oil for frying
• 1 can of Rhodes Quality Chakalaka Mild & Spicy

Method

1. Place the chicken pieces into a large bowl.
2. Stir the garlic into the buttermilk and season with salt and pepper.
3. Pour the buttermilk over the chicken and stir to coat all the pieces in the marinade.
4. Cover the bowl with plastic wrap and refrigerate overnight.
5. Remove the chicken from the buttermilk and toss each piece individually in the breadcrumbs, making sure that it is well covered in crumbs.
6. Heat the oil in a large saucepan.
7. Deep fry the chicken pieces, in batches, until crisp and lightly golden.
8. Place the chicken pieces onto an oven tray and bake in an oven preheated to 180C for 35 minutes or until the chicken is baked through.
9. Mix together the mayonnaise and the Rhodes Quality Chakalaka Mild & Spicy.
10. Serve the chicken hot with the chakalaka mayonnaise and the coleslaw.