Have you forgotten to book somewhere for Mother's Day lunch? There's still time to whip up this crispy drumsticks recipe from Barossa Fine Foods.

Recipe Adelaide Central Market

Serves 4

1kg chicken drumsticks
2 cups buttermilk
3 egg whites
2 cups plain flour
2 tbls cornflour
vegetable oil, for frying
1 cup mayonnaise
3 tbsp chipotle in adobo sauce

spice mix
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp mustard powder
2 tsp sea salt
1 tsp celery Salt
2 tsp oregano leaves (dried)
2 tsp thyme leaves (dried)
2 tsp basil leaves (dried)
2 tsp white pepper
1 tsp ground ginger

Place the buttermilk in a large bowl. Pat the chicken drumsticks dry with paper towel and place in the buttermilk, refrigerate overnight.

Preheat the oven to 140℃ and the deep fryer to 165℃ (if using a pot on the stove to heat the oil, use a candy thermometer to measure the oil temperature). Combine all of the ingredients for the spice mix in a small bowl and mix together well.

In a large bowl combine the spice mix with the plain flour and corn flour, mix well. In a seperate bowl, place the egg whites and whisk slightly. Remove the chicken from the buttermilk and drain well on a cake rack over a tray.

One at a time, dip the chicken pieces into the flour mix, shake of the excess, then dip into the egg whites and then back into the flour mix. Place on a large plate or tray lined with baking paper. Do not allow the chicken pieces to touch each other. Once all the chicken is coated, refrigerate for 20 minutes, this allows a beautiful crust to form on the chicken.

Working in small batches, deep fry the chicken pieces in the oil at 165℃ for 12-14 minutes. Place on a tray and pop into the oven while you cook the remaining chicken. The internal temperature of the chicken needs to be 75℃.

To make the chipotle mayonnaise, whisk together the mayonnaise and chipotle in adobo sauce. Serve on a platter with the chipotle mayonnaise.