Ingredients
- 4 chicken drumsticks
- 1 stick of celery
- 1 carrot
- 1 small onion, cut in half
- 3 eggs
- flour, to coat the chicken
- breadcrumbs, to coat the chicken
- 2 litres peanut oil
- 500g canned organic cherry tomatoes
- 1 clove of garlic
- half a small onion
- extra virgin olive oil
- salt
- a few leaves of basil
- Tabasco sauce
Directions
Step 1
Bring about 1 litre of water to boil with the celery stick, carrot and half the onion in a saucepan, when boiling add the chicken drumsticks and simmer for about 15/20 minutes.
Step 2
Break the eggs into a bowl, add a pinch of salt and whisk. Place the flour and breadcrumbs on two different trays. Dip the chicken legs in the flour first, then in the egg mixture holding the upper part of the legs between your fingers, then roll them in the breadcrumbs. With your hands, exert a slight pressure making sure that the breadcrumbs stick to the entire leg. Put them in in the fridge covered with plastic wrap for about 20 minutes while you make the spicy sauce.
Step 3
Chop finely the remaing half onion and sauté gently with the whole garlic clove in extra virgin olive oil in a frying pan. As soon as the garlic is golden, remove it, and add the canned organic cherry tomatoes, basil and salt, simmer gently for about 20 minutes, stirring occasionally with a wooden spoon. Leave to cool and add Tabasco sauce - ½ to 1 tsp according to how spicy you want it.
Step 4
Heat the peanut oil in a deep saucepan to about 145°C. Dip the chicken legs and fry until crispy, adjusting the temperature of the oil from time to time, to make sure it is not too hot so the chicken cooks through and does not burn. Remove and place on paper towels to absorb the oil.
