For the buttermilk
2 cups whole milk (500 ml)
2 tablespoons white vinegar (30 ml)
Salt to taste
1 tablespoon spicy paprika (8 g)
500g boneless chicken drumstick in large cubes
For finishing
1 cup (120 g)
Wheat flour
Salt to taste
1 unit of Soya Soya Oil
For the buttermilk
In a bowl mix the milk and vinegar and leave to rest for 1 hour. Mix the salt and paprika into the buttermilk. Wrap the chicken in the mixture and leave to marinate for 30 minutes.
Finishing
Remove the chicken from the buttermilk and coat in wheat flour seasoned with a little salt. Fry in oil heated to 160°C until golden brown. Leave to drain on a rack.
Tips: serve with chips
