If you, too, are sick and tired of going to KFC branches – only to end up waiting for ages as the one person serving deals with the spotty-faced berk in front who insists on having something complicated that isn’t on the menu – try this recipe. I found it on the Internet and it actually tastes better than KFC and is much more crispy (and that’s something else: they claim KFC is crispy, but it is always soggy).
No one is saying this is how they make it in KFC branches. KFC use pressure fryers to cook their chicken, and these are expensive (and big). The purpose here is to cook something that tastes good.
- 300g Plain Flour
- 2 tsp Garlic Salt
- ½tsp Cayenne Pepper
- 1tbsp Dried Parsley
- ½tsp Dried Thyme
- 1 tsp Salt
- ½tsp Dried Oregano
- 1tbsp Celery Salt
- ½tsp Dried Sage
- ½tsp Dried Rosemary
- 3tbsp Monosodium Glutamate
You can leave out the last item (MSG) if it worries you. Put all the items in a clean, dry box or polythene bag and mix together by shaking. If you have the ingredients to hand, it takes less than 5 minutes to make the dry mix.
Now, take your chicken pieces (it works with chicken breast or chicken portions – just make sure they aren’t huge otherwise they won’t cook properly). The best thing to do is marinate them overnight in buttermilk, but you can also dip them in beaten egg. Then roll them in the dry mix. (do them in small batches otherwise the coating powder gets all wet). If you want, you can dip them in buttermilk or egg wash again and coat them a second time.
Deep fry at 180ºC until golden brown.
Try it! It really is good. It isn’t like authentic Southern Fried Chicken – but neither is KFC. But it does taste very much like KFC.