My son requested Kentucky Fried Chicken for his birthday in June, during lockdown. I searched the internet for a homemade version, and combined a couple of recipes ending up with twice as much seasoned flour as I needed. So when I came across the excess flour in the freezer over the weekend I decided to have a second attempt at it. Still a winner.
Serves 4
8 higher welfare chicken thighs
1 free range egg
3 tablespoons plain yoghurt
1 free range egg
3 tablespoons plain yoghurt
1 large clove of garlic, peeled & crushed
Spice Mix
1/2 tsp salt
1 tbsp celery salt
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tbsp coarsely ground black pepper
1 tbsp mustard powder
2 tbsp paprika
1 tsp ground ginger
1 tsp cayenne pepper or ground pure chili (optional - if you like it extra spicy!)
100g plain flour
100g breadcrumbs
Marinade the chicken thighs as far in advance as possible. Ideally overnight. Beat the egg with the yoghurt and place in a zip lock bag (or bowl) with the crushed garlic and one tablespoon of the spice mix. Massage the marinade into the chicken thighs and leave in the fridge as long as possible.
When ready to cook, turn the oven on to 200C. Mix the flour, breadcrumbs, and remaining spice mix and put in a wide shallow bowl for dipping the chicken in. Take the chicken thighs out of the bag/bowl one by one, shaking off any excess marinade, and coat in the spiced flour & breadcrumb mixture. Place on the rack over a large baking tray. Any remaining flour and breadcrumbs can be frozen for next time. Discard the marinade.
Bake at 200C for 40-45 minutes until crispy, bubbling and golden. Check by poking a sharp knife down to the bone on the fattest chicken thigh on the tray. If the juices run clear ie not with blood, the chicken is done.
Serve with chunky oven chips cooked at the same time as the chicken, and homemade coleslaw.
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