KFC

DifficultyBeginner

Prep Time10 minsCook Time4 minsTotal Time14 mins
What you'll need
 1 cup HR Cassava Flour, plus 1/2 cup extra for dusting
 ¾ tsp Baking powder
 2 tsp Garlic powder
 1 tsp Paprika
 1 tsp Coriander powder
 2 tsp Maldon salt
 ½ tsp Black pepper corns
 1 tsp Mustard seeds
 1 tsp Dried mixed herbs
 1 tsp Melted butter
 1 cup Buttermilk
 6 Free-ranged Chicken pieces, skin on bone in
 Coconut oil or Extra Virgin olive oil for frying
How to make it
1

Start off by placing your salt, mustard seeds, black pepper corns and dried mixed herbs in a pestle and mortar, and crush to a fine powder.

2

Add this to the rest of your ingredients, and using a whisk, lightly mix to combine.  Do not over mix - a few little lumps actually adds to the overall texture.

3

Wash and thoroughly dry your chicken pieces.  In a separate bowl, add half a cup of HRCF and season generously with salt and pepper.

4

Add your chicken pieces and shake the bowl to ensure your chicken is well coated, then transfer to your bowl with the batter.

5

Get a pot big enough to fit all your chicken pieces ready, and fill half way up with oil - you want to deep fry your chicken, so enough oil to be able to cover the chicken pieces completely.

6

Get the oil nice and hot, then carefully place your chicken pieces in and deep fry for until dark golden brown.  Remove and place on kitchen towel.

7

NOTE:  When frying, it will look like some of the batter is coming away from the chicken - dont worry, this is normal as there is already fat in your batter.  Don’t let the chicken pieces touch while frying, so maybe do it in two batches if your pot is not big enough. 

Ingredients

What you'll need
 1 cup HR Cassava Flour, plus 1/2 cup extra for dusting
 ¾ tsp Baking powder
 2 tsp Garlic powder
 1 tsp Paprika
 1 tsp Coriander powder
 2 tsp Maldon salt
 ½ tsp Black pepper corns
 1 tsp Mustard seeds
 1 tsp Dried mixed herbs
 1 tsp Melted butter
 1 cup Buttermilk
 6 Free-ranged Chicken pieces, skin on bone in
 Coconut oil or Extra Virgin olive oil for frying

Directions

How to make it
1

Start off by placing your salt, mustard seeds, black pepper corns and dried mixed herbs in a pestle and mortar, and crush to a fine powder.

2

Add this to the rest of your ingredients, and using a whisk, lightly mix to combine.  Do not over mix - a few little lumps actually adds to the overall texture.

3

Wash and thoroughly dry your chicken pieces.  In a separate bowl, add half a cup of HRCF and season generously with salt and pepper.

4

Add your chicken pieces and shake the bowl to ensure your chicken is well coated, then transfer to your bowl with the batter.

5

Get a pot big enough to fit all your chicken pieces ready, and fill half way up with oil - you want to deep fry your chicken, so enough oil to be able to cover the chicken pieces completely.

6

Get the oil nice and hot, then carefully place your chicken pieces in and deep fry for until dark golden brown.  Remove and place on kitchen towel.

7

NOTE:  When frying, it will look like some of the batter is coming away from the chicken - dont worry, this is normal as there is already fat in your batter.  Don’t let the chicken pieces touch while frying, so maybe do it in two batches if your pot is not big enough. 

KFC

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