For the chicken:
8 Waitoa free range drumsticks
1 1/2 cups buttermilk
2 tsp tabasco or hot sauce
1 clove garlic, crushed
Zest 1 lemon
1 1/2 tsp salt
1 tsp cracked black pepper
1 1/2 cups all-purpose flour
1 tsp paprika
1/4 tsp ground chilli
2 medium orange kumara cut lengthways into wedges
2 cups finely sliced red cabbage
1 1/2 cups finely sliced white cabbage
2 carrots, thinley julienned
2 tbsp flat-leaf parsley, chopped
1 cup mayonnaise
1 tsp grated horseradish
1 tbsp seed mustard
For the chicken:
In a non-reactive bowl, mix together the buttermilk, hot sauce, garlic, lemon zest, 1/2 tsp salt and 1/2 tsp pepper. Add chicken drumsticks and turn to coat thoroughly. Cover with cling film and marinate for at least 4 hours or overnight.
Whisk paprika, chilli powder, 1 tsp and 1/2 tsp pepper into the flour and place in a shallow baking dish. One by one, take the drums from the buttermilk marinade, allowing excess to drip off then dredge in the flour mixture. Turn to ensure all parts of the drum are cooled. Set on a cookie rack to rest.
Heat 3cm oil over medium-high heat until deep-fry thermometer registers 170 degrees. Carefully add a few chicken drums to oil and cook in batches so as not to crowd the pan. Fry, turning once, until chicken is golden brown and cooked through - around 10-12 minutes. Transfer chicken to a clean rack to drain, then place on paper towels to drain further. Keep warm.
Heat oven to 200 degrees fanbake. Place kumara wedges on a lined cookie tray and drizzle with olive oil and sprinkle with a little salt. Bake around 20 minutes until softened and starting to caramelise around the edges.
In a medium bowl, add the ingredients for the slaw dressing and whisk to combine well. Add the cabbages and carrot and toss to thoroughly coat. Transfer to a serving dish and sprinkle with parsley.