You can use and cut off chicken for this recipe.

Flour them just before you’re ready to drop them into the fryer.

This mix does about 700g of chicken ribs or winglets, but it really depends on the size of the chicken pieces to how much flour you’ll need.

If you start to run out of flour or it gets to thick and gluggy from the buttermilk, just add a little more flour and spices to the bowl.

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Serves 4

Ingredients

1 carton Buttermilk
700g Chicken Ribs
1 ½ c Plain flour
1 c breadcrumbs
1-heaped tbsp Sumac
1-heaped tbsp Dried thyme leaves
1-tbsp Pepper
1-heaped tbsp salt (use a good sea or lake salt rather than the old shaker salt)

Method

If using whole wings, find the joint of each wing and use a sharp knife to cut through the joint.

Split the wing into 3 joints and discard the wing tips; you can freeze these for the next time you make a stock or sauce.

Marinate the chicken wings in buttermilk. You can even do this the night before or in the morning if you want, but an hour or two will do.

Preheat a deep fryer to 160°C.

Combine the dry ingredients in a bowl and mix well.

Take a wing out of the buttermilk and gently shake off excess buttermilk.

Coat in flour, pushing the mix into the chicken so its really well coated.

Carefully drop chicken into the fryer in batches. Don’t over crowd the fryer or the temp of the oil will drop too much and the ribs will absorb too much oil.

Fry for around 6 minutes or until golden brown and cooked through.

Drain on paper towel or a cooling rack.