Crumbed chicken ribs

If you're looking to entertain with tasty finger food, these deep fried chicken ribs are perfect to get lips smacking!

Ingredients:

24 chicken ribs

Rub (Dry spice mix)
1 tablespoon fresh cracked black pepper
1 tablespoon kosher salt
1 tablespoon rosemary powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon celery powder

Crumbs
500 g panko breadcrumbs
4 eggs
50 ml buttermilk
2 cups plain flour

Directions:

1. Apply liberal coating of rub to each chicken rib and chill ribs in fridge for 30 minutes.

2. Place eggs and buttermilk in a bowl and panko breadcrumbs in a second bowl.

3. Dip the coated ribs into the egg and buttermilk mixture and then coat well with breadcrumbs.

4. Pre-heat deep fryer to 180°C and deep fry chicken ribs in small batches (depending on the size of the fryer) for 3–4 minutes per batch ensuring a golden colored crumb coating.

5. Place cooked ribs on paper towel to drain excess oil.

Tips:

Use this cooking method with any flavor combination in the rub to suit your preference. These are such good eating on their own but add a range of dipping sauces on the side depending on your crowd - try a Japanese mayo and hot sauce combination.

This is an edited extract from Ribs: With Low and Slow BBQ Guide by Adam Roberts, New Holland Publishers, RRP $45, available from all good bookstores or online.