Recipe Method

1. In a large mixing bowl, combine all the marinade ingredients and mix well. Add the SPAR SELECT Chicken drumsticks, coating them thoroughly, and cover with cling wrap. Refrigerate for a minimum of 2 and a maximum of 6 hours.
2. For the coating, mix the breadcrumbs with the chicken spice and freshly ground black pepper in a large, shallow bowl. Shake any excess marinade from the drumsticks and coat thoroughly with the breadcrumb mixture. Place on a plate and chill in the fridge for about 30 minutes.
3. Preheat the oven to 170˚C. In a deep fryer or large pot, heat the sunflower oil to 180°C. Use a sugar thermometer to check the temperature of the oil if you’re using a pot. Fry the chicken, turning constantly, for about 15 minutes until golden brown. Using a slotted spoon, transfer the drumsticks to a baking tray and roast for about 20 minutes until cooked through. Once cooked, place the chicken on paper towel to absorb the excess oil. 
4. To toast the almonds, spread thinly on a baking tray and place in the oven with the chicken for the last 3-4 minutes of cooking. Check frequently as they can easily burn.
5. For the asparagus, bring a large pot of salted water to the boil. Add the asparagus and cook for 3-5 minutes depending on thickness. Remove the asparagus, drain in a colander and run under cold running water. Allow to drain completely.
6. To serve, place the asparagus on a platter, top with the chicken, and scatter with the slivers of toasted almonds.