Pre-heat the sunflower oil in a large pot or a deep-fat fryer to 190°C. Place the buttermilk in a bowl. Place the Robertsons Gold’n Crispy with Robertsons Chicken Spice in a separate bowl.
Dip the chicken drumsticks into the buttermilk, shake of any excess. Then dip them into the Robertsons Gold’nCrispy mixture. Shake off excess.
Deep-fry the chicken in batches for 10-12 minutes or until golden brown and crispy, turning often. Make sure the oil is on temperature again before adding the next batch of drumsticks.
Heat the oven to 180°C. Place all the drumsticks in an oven tray and bake in the oven for 10 minutes to ensure that they are cooked through completely. (alternatively boil the chicken before deep frying for 10 minutes in salted water).
For the chips; slice the potatoes into 1 cm thick fingers. Deep-fry the chips for 5 minutes. Remove from the pot and drain on paper towel. Leave them to cool down slightly and fry them again for 2 more minutes or until golden brown and crispy. Sprinkle with Robertsons Chicken Spice.
For the salad; combine all the ingredients together in a bowl.
For the sauce; whisk all the ingredients together in a small bowl.
Serve the chicken drumsticks with chips, salad and dipping sauce.