Subtle seasoning and spices bring out the flavour of the drumsticks in this classic southern-fried chicken recipe

Enjoy a taste of the American south with a crunchy slaw on the side that’s sure to become a family favourite.

Prep Time

20 mins

Cooking Time

40 mins




  • 8 chicken drumsticks, skinned
  • 250ml buttermilk
  • 85g cornflour
  • 2 tsp sweet paprika
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • 1 tsp ground oregano
  • 1 tsp ground cumin
  • ½ tsp ground cardamom
  • 2 litres vegetable oil
  • For the slaw
  • 125g sour cream
  • 2 tbsp lemon juice
  • Salt and pepper
  • ¼ red cabbage, shredded
  • 4 spring onions, thinly sliced
  • 1 apple, cored, peeled and grated
  • 2 tbsp chopped parsley
  • Lemon wedges, to serve


  1. Cover the chicken with the buttermilk and refrigerate for at least 4 hours. Preheat the oven to 180C/fan 160C/gas 4.
  2. Put the chicken in a colander to drain the excess buttermilk.
  3. In a shallow bowl, mix the cornflour with the spices and 1 tsp salt.
  4. Dip in the chicken and shake to remove excess flour.
  5. Heat the oil in a deep, heavy-based saucepan and carefully deep-fry the chicken, in batches for 6-8 mins, until golden.
  6. Transfer to the oven and bake for 20 mins.
  7. For the slaw, mix the sour cream, lemon juice and seasoning together, then pour over the vegetables and apple and toss well to combine.
  8. Serve with the chicken and garnish with lemon wedges.

From the original article on the Ideal Home Show site, by the Good Homes Magazine editors.

Original recipe from Harvest by Emilie Guelpa

Find more recipe ideas, at the Ideal Home Show Scotland and Eat & Drink Festival where celebrity chefs and food experts will be taking the stage in the various live demonstration theatres.