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

250ml Buttermilk

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!