Mini Fury’s fried chicken


  • 500 ml buttermilk
  • 4 tbsp Mini. Fury Hot Sauce (plus extra to serve)
  • 10 chicken drumsticks
  • 300 g all-purpose flour
  • vegetable oil (for deep frying)


  1. Whisk the buttermilk and Mini Fury Hot Sauce in a bowl until combined. Add the drumsticks and mix until coated in the buttermilk. Cover and chill in the fridge for at least 4 hours, and preferably overnight.
  2. Remove the chicken for the buttermilk mixture, allowing any excess liquid to drip off. Toss the chicken in the flour to coat completely.
  3. Heat the oil in a large, heavy-based, ovenproof frying pan. Add the chicken to the hot oil, in batches. Fry for 5-6 minutes on each side, or until golden brown. Drain on a paper towel and keep warm. Season with salt and drizzle with some extra Mini Fury Hot Sauce. Serves 4.

Products used

Mini Fury Sauce

Mini Fury – 180ml


Out of stock