Crunchy buttermilk chicken drumsticks with asparagus and almonds

In a large mixing bowl, combine all the marinade ingredients and mix well. Add the chicken drumsticks, coating them thoroughly, and cover with cling film. Refrigerate for a minimum of 2 hours and a maximum of 6 hours.

For the drumsticks, mix the panko breadcrumbs with the chicken spice and freshly ground black pepper to taste in a large, shallow bowl. Shake any excess marinade from the drumsticks and coat thoroughly with the panko mixture. Place on a plate and chill in the fridge for about 30 minutes.

Preheat the oven to 170˚C. In a deep fat fryer or large pot, heat the sunflower oil to 180°C. Use a sugar thermometer to check the temperature of the oil if using a pot. Fry the chicken, turning, until golden brown, about 15 minutes. Using a slotted spoon, transfer the drumsticks to a baking tray and roast until cooked through, about 20 minutes. Place the chicken on paper towel to absorb excess oil.

For the asparagus, bring a large pot of salted water to the boil on high heat. Blanch the asparagus, drain in a colander and run under cold running water. Allow to drain completely.

To serve, place the blanched asparagus on a platter, top with the chicken and scatter with the slivered almonds.