CAYENNE CHICKEN DRUMSTICKS WITH BLUE CHEESE DIPPING SAUCE

CAYENNE CHICKEN DRUMSTICKS WITH BLUE CHEESE DIPPING SAUCE
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INGREDIENTS /

12 chicken drumsticks
1 1/2 tbsp plain flour
1/2 tsp cayenne pepper
1 tsp smoked paprika
3 egg yolks
200ml sunflower or canola oil
2 tbsp lemon juice
1 tbsp white vinegar
1 heaped tsp Dijon mustard
2 tbsp light sour cream
150g mild blue cheese
Celery stalks, to serve

METHOD /

Preheat the oven to 180°C and line a baking tray with baking paper.

Pat chicken dry with paper towel. Combine flour, cayenne and paprika in a large ziplock bag. Season with ground black pepper and a pinch of salt. Add chicken, seal bag and shake until evenly coated. Arrange chicken on the baking tray and bake for 40 minutes, then turn and cook for a further 20 minutes or until golden and crisp. Brush chicken with any pan juices and keep warm.

Meanwhile, whiz yolks in a food processor until smooth. With the motor running, add oil in a slow, steady stream until thick and glossy. Add lemon juice, vinegar, mustard, sour cream and cheese, then season and whiz to combine. Serve chicken with dipping sauce and celery.