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Turkish-style kefir fried chicken drumsticks

Prep Time 15 minutes
Cook Time 26 minutes
Refrigerated marinating 8 hours
Total Time 8 hours 41 minutes
Servings 4 servings
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Ingredients

Chicken and marinade

  • 8 chicken drumsticks Choose skin-on, bone-in drumsticks of similar size; allow two per person.
  • 500 ml plain milk kefir Unsweetened; measure with a measuring jug.

Seasoned flour

  • 90 g whole-wheat flour
  • 1½ tsp salt
  • 1½ tsp paprika Use sweet paprika for flavour without chilli heat.
  • 1 tsp garlic powder

Frying oil

  • 1 l sunflower oil Adjust for your pot to give about 5 cm of oil; the oil should fill no more than one-third of a deep pot.

You will need

  • Bowl with a lid
  • Shallow bowl
  • Deep, heavy-bottomed pot
  • Kitchen tongs
  • Oven
  • Baking tray lined with baking paper
  • Frying thermometer
  • Food thermometer
  • Wire rack

Instructions

Marinate, fry and bake

  • Coat the drumsticks all over with kefir in a bowl. Cover and refrigerate at 4°C (40°F) or below for 8–24 hours.
  • Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.
  • Mix the whole-wheat flour, salt, paprika and garlic powder in a shallow bowl.
  • Lift each drumstick from the kefir and coat it all over in the seasoned flour, shaking off any loose flour.
  • Heat the sunflower oil in a deep, heavy pot to 180°C (350°F).
  • Fry in batches for 2–3 minutes per batch, leaving space between the drumsticks and turning them to colour evenly. Move each batch to the lined tray. Let the oil return to 180°C (350°F) before adding more chicken.
  • Put the tray straight into the oven as soon as the last batch is fried. After 15–20 minutes, check each drumstick with a thermometer inserted into the thickest meat, without touching bone. Continue baking any pieces below 74°C (165°F); larger drumsticks may take longer.
  • Move the cooked drumsticks to a clean wire rack to drain, then serve warm.
    • Discard the used marinade and any leftover flour that has touched raw chicken.
    Do not wash raw chicken. Keep it and any utensils used for it separate from salad and cooked food.

Storage and safety

Refrigerate leftovers within 2 hours, or within 1 hour if the room temperature exceeds 32°C (90°F). Store at 4°C (40°F) or below and eat within 3–4 days. Reheat until the centre reaches 74°C (165°F).