CFC Drumsticks (Cruelty Free Chicken) are by far my most popular recipe, and now I’m doing you one better by presenting this version that takes the preparation down from several hours to 30 minutes. It’s like chicken, but quicker. I got to join the Unreal Co team in the kitchen to help design the new Meaty Mix range (it’s like cake mix, for meat!) that is ready to cook in an instant. It’s available Australia-wide, and makes this recipe a breeze, but if you can’t get your hands on it or want to go all in, the original jackfruit recipe is here.
You can get Meaty Mix delivered in your weekly Woolworths order, check it out here.
Makes 4 large drumsticks.
QUICKEN DRUMSTICKS
Ingredients:
1.5 packets Gently Seasoned Meaty Mix
350ml water
1.5 teaspoon onion powder
15 drops of liquid smoke
1 can of aquafaba
Vegetable oil for frying
Spice Mix Ingredients:
¾ cup plain white flour
¾ tablespoon brown sugar
½ teaspoon salt
½ teaspoon black salt
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon chilli powder
¼ teaspoon garlic powder
¼ teaspoon celery salt
¼ teaspoon sage
¼ teaspoon all spice
¼ teaspoon dried basil
1 teaspoon MSG (optional)
Method
Mix together the water, onion powder and liquid smoke. Combine with the meaty mix in a large bowl and leave to sit while you prepare the next step.
Cut the whole cauliflower into quarters, slicing from the stem to the florets of the cauliflower - you want to keep the stem attached to the florets as this is what will make your 'bone' and also hold onto the Meaty Mix ‘flesh’. Cut off the cauliflower leaves as close to the stem as you can, whilst making sure to not cut off any of the stem. Trim with a knife to replicate the shape of a bone. Cut off the majority of the florets of each cauliflower quarter, so that you get the basic shape of a drumstick.
The meaty mix will have firmed up by now so divide into quarters. Press the meaty mix into the floret end of the cauliflower ‘bones’ and mash with your hands to fill the gaps and create a rough drumstick shape. Repeat for the remaining drumsticks and move all to the freezer to firm up further.
Bring a pot of oil to frying temperature. Mix all spice mix ingredients except for the aquafaba in a large bowl, and pour the aquafaba into a separate bowl - also set up a plate of paper towels to transfer the drumsticks to once fried. Dip each drumstick into the spice mix, before moving to the aquafaba, coating fully each time. Transfer the drumsticks back to the spice mix and apply another coating. If you’re daring enough, go for a third coating. Two is enough, though!
Cook the drumsticks in batches of two, constantly turning until they become a nice brown colour on all sides. Use tongs to turn, and make sure you grip the drumsticks by the fleshy part as you turn them so they maintain their shape. After 3 - 5 minu, remove from the pot and place on the paper towels to drain - serve while hot with something to dip into!