This is my homemade take on the famous 11 herb and spices fried chicken we all know as kfc. Its served with homemade kfc style coleslaw and potato and Gravy. It’s easy to make plus it’s way healthier than Colonel Sanders. It is delicious and sure to impress your family and friends.
KFC
Potato and Gravy
Mash Potato:
500g agria potatoes cut into quarters
100ml milk, more if needed
60g butter, cubed
Place the potatoes in a large stock pot and cover with water. Place over a high heat and bring to a boil. Boil until soft, about 30-40 minutes depending on how big or small you cut the potatoes.
Remove from the heat and drain. Place back over the element for 30 seconds to dry out any excess water. Remove from the element.
Press cooked potatoes through a fine sieve into a bowl, discarding skins. To the smooth mash add the butter and mix to combine.
Add the milk and mix well to combine, adding a little bit extra if the mash is to thick until you reach desired texture.
Season well with salt and pepper.
Gravy
60g butter
1 onion, finely chopped
1 garlic clove, smashed
4 thyme sprigs
3 tbsp flour
1 ½ cups chicken stock
Melt the butter in a small saucepan over a medium-high heat. Add the onion, garlic and thyme and cook, stirring until lightly browned, this will help add flavour, about 5-8 minutes.
Add the flour and stir to combine, cook for 30 seconds. Slowly whisk in the stock until well combined. Simmer for 5 minutes until thick, should coat the back of a spoon.
Pour through a sieve to remove onions and garlic, discarding them both leaving you with a smooth velvety Gravy.
Reheat before serving and then pour over them mash just before serving.
Coleslaw
1 ½ cups shredded and diced cos lettuce (a bit different to the normal cabbage but you can use cabbage if you want
1 carrot
¼ onion, minced
¼ cup mayonnaise
30ml milk
30ml buttermilk
1 tbsp pure maple syrup
1 1/4 tbsp lemon juice
Salt to taste
Finely slice the carrot and dice, then mix together in a bowl with shredded and diced cos lettuce and minced pinion.
In a separate bowl mix together the remaining ingredients until well combined, this will make the dressing. If it splits slightly it will be fine as it will come back together once salad is all combined.
Pour the dressing over the cos lettuce mixture and mix well to combine. Cover the bowl with plastic wrap and store in the fridge for at least 4 hours or overnight.
Stir well before stirring.
Fried Chicken
6 boneless chicken thighs
2 cups milk
4 tbsp lemon juice
Coating mix:
2 cups flour
2 tsp salt
1 ½ tsp dried thyme
1 ½ tsp dried basil
1 tsp dried oregano
1 tsp celery salt
1 tsp ground black pepper
2 tsp dried mustard
2 tsp garlic powder
4 tbsp paprika
2 tbsp garlic salt
1 tbsp ground ginger
1 tbsp fine onion powder or onion flakes
Add milk and lemon juice to a bowl and mix together, it will split but its meant to as its like buttermilk.
To a medium mixing bowl add all the coating mix ingredients and mix well to combine.
Add the chicken one thigh at a time to the milk mixture and then toss in the coating mix until well coated. Repeat with the remaining thighs.
There are 3 ways of cooking this chicken.
1. In an air fryer on a rack either on dual setting or at 180c for 20-25 or until golden and crisp and cooked through.
2. In a 200c oven for 25 to 20 minutes or until golden and cooked through.
3. Deep fry in 180c oil for 5-7 minutes or until golden and cooked through.
To serve add chicken to a plate or serving board with a small amount of the coleslaw and mash potato. Pour the gravy over the mash and serve.
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