SPICY CRUNCHY OVEN BAKED “KFC” AT HOME
Lockdown day #42 🇿🇦 My version of oven baked spicy crunchy KFC with 11 secret spices, creamy mash and gravy. Asian coleslaw with orange segments and citrus dressing. We don’t need any takeaways to open.
- Buttermilk marinade:
- 8 pieces of chicken (drumsticks and thighs are popular)
- 250 ml buttermilk in a dish
Pierce the chicken pieces through the skins several times and put in the dish with buttermilk making sure each piece is coated.
Leave for at least 30 minutes but can be left for several hours.
- Spice mix:
- 10 ml ground white pepper
- 5 ml ground black pepper
- 5 ml table salt
- 5 ml celery salt
- 5 ml dried Italian herbs
- 5 ml ground garlic powder
- 5 ml dried mustard
- 5 ml paprika (I used smoked paprika)
- 5 ml ground ginger
- 2,5 ml baking powder (gives it crunch when baked or fried)
- 1,5 ml turmeric
- 1,5 ml cayenne pepper
Put into a container large enough to dip and coat the chicken pieces in.
Mix very well with the crunchy coating mix below.
- Crunchy coating mix:
- 250 ml cake flour
- 250 ml crushed corn flakes
Set the oven on 220°C and put the oven dish in to warm up.
In the meantime prep spice mix and the crunchy coating mix together.
Tale the chicken pieces from the buttermilk marinade and dip and coat each piece well with the crunchy coating and place on a plate.
Once the oven reaches 220°C, take the oven dish out and just cover the bottom of the dish with oil.
Place the coated chicken pieces in the warm dish and return to the oven.
Set timer for 12 minutes.
After 12 minutes turn the chicken pieces over carefully and return to the oven for another 12 minutes.
Check if cooked through and serve immediately with creamy mash and coleslaw.
Note:
The gravy was made from meat stock that I had in the freezer. Basically reduced the stock and thickened it a bit with brown onion soup powder.
Recipe and photo: Elsabie Templeton
