Hi Nibblers,
Father’s Day has just past and gone this weekend. So, I decided to spoil dad by making some good ol’ Fried Chicken. As some of you may know, there has been quite the buzz around the leakage of Colonel Sander’s KFC secret herbs and spices recipe. Now, I’m not a huge fan of frying food at home. I don’t like the washing up afterwards nor the dilemma on what to do with the oil in the pot. But, it was all for a good cause 1. for Dad of course but 2. who can say no to fried chicken so really it was a win-win situation.
I loved how this chicken turned out. Aesthetically, it was pleasing to the eye. Lovely golden brown coat and spices you could see. Delectably moist on the inside and full of amazing flavour. Only down side, it tasted nothing like KFC’s original recipe. I was not very surprised to be honest, I mean, there’s a reason why KFC still makes its big bucks and has stuck around for so long. So, all in all – definitely a great recipe to fry chicken in just, not one to crack the secret recipe with. This recipe was found and adapted from Lauren Windle’s ‘The Sun’ article. There were some items I was not able to grab a hold off and decided to improvise
How To: Fried Chicken
Makes 12 pieces:
What you’ll need:
– 6 Chicken Maryland pieces – seperated into drumstick and thigh pieces
– 1 and 1/2 cup 0r 375mL of buttermilk
– 2 cups plain flour
– 2 tsp. salt
– 1/2 tsp. dried thyme leaves
– 1/2 tsp. dried basil leaves
– 1/3 tsp. dried oregano leaves
– 1 tsp. black pepper
– 1 tsp. mustard powder
– 4 tsp. paprika
– 2 tsp. garlic salt
– 1 tsp. ground ginger
– 3 tsp. ground white pepper
– 2L canola oil (for frying)
How To:
1. In a large mixing bowl, soak chicken pieces at room temperature in buttermilk for 1 hour
2. Remove chicken from buttermilk and pop onto rack to remove excess buttermilk then set aside
3. In another mixing bowl, combine flour and seasonings and mix until well combined
4. Coat chicken pieces into flour/ spice mixture then set aside to soak for 30 minutes
5. Pre-heat oil in deep fryer for approximately 15 minutes or until ready
6. Re-coat chicken one more time in flour/ spice mixture then set aside until oil is ready to fry
7. Place chicken pieces sparingly in batches as to not crowd deep fryer and fry chicken pieces for approximately 12 minutes (for drumsticks) or 15 minutes (for chicken thighs) or until golden brown
8. Place on paper towel to soak excess oil
9. Set aside to cool for 15 minutes then enjoy!
Now, that was easy enough wasn’t it? It may not be the Colonel’s recipe but I’m pretty happy with the taste. I went a bit further and served the fried chicken with some buttermilk pancakes as I had a 600mL buttermilk bottle. I had about 225mL out of my 600mL bottle
How To: Buttermilk Pancakes
Makes 6 medium sized pancakes
What you’ll need:
– 225mL buttermilk
– 1 cup flour
– 1 egg
– 1 tsp. bi-carb soda
– 2 tbs. caster sugar
How To:
1. Combine and whip together all ingredients until well incorporated and as little lumps as possible
2. Heat preferably a non-stick saucepan (If not, a light spray or melted butter to coat the pan before cooking pancakes) on medium heat and place about half a cup of pancake batter into saucepan
3. Leave for approximately 3 minutes or until golden brown then flip to the other side and cook for a further two minutes or until golden brown
4. Repeat steps 2-3 until all pancake batter has been used then serve!
Hope you all loved this easy recipe and let me know in the comments if you Nibblers have ever tried any secret recipes before.
Until next time,
Nibble Away,
Jo
Nibble Nation 