New Forest Chef – KFC
The ultimate fakeaway! Try our talented head chefs take on the classic fried chicken takeaway.
Spice Mix Ingredients:
100 Grams of gluten free plain flour, I use Doves Farm
5 Grams TABLE salt
Half tablespoon dried thyme leaves
Half tablespoon dried basil leaves
Half tablespoon dried oregano leaves
10 Grams celery salt
10 Grams ground black pepper
10 Grams dried mustard
35 Grams paprika
25 Grams garlic salt
10 Grams ground ginger
30 grams ground white pepper
30 grams of onion powder
Place all dry spice ingredients into a food processor and blitz until well combined, then put in a Kilner jar or airtight container.
For the Chicken
1 Free-range Noah’s Ark Farm Chicken or local alternative
1 teaspoon of garlic salt
Half Teaspoon of ground black pepper
First Cut your chicken for Sauté, if you don’t know how to do this ask your butcher to do it for you.
Then mix the buttermilk with the garlic salt and black pepper in a bowl or container large enough to take the chicken, but small enough that it will fit in your fridge, add the cut chicken pieces and coat well in the seasoned buttermilk, Place in the fridge to marinade for 24 hours.
Heat some oil in a wok or deep-sided frying pan, alternatively if you have a deep fat fryer then heat to 170c and Pre Heat Oven to 170c
Take the chicken and using half of the spice mix coat the chicken, dust off any excess, then cook in batches until light brown and then place on a rack over a baking tray in the oven and cook until 75c core temperature is achieved if you have a thermometer or for around 25 minutes and the juices are running clear if not.
Serve with a nice salad and some oven cooked wedges!