Golden KFC Buttermilk Fried Chicken Supper

Fried Chicken

1. Place 1 tray of chicken pieces in a dish and pour 1 1/2 cups of buttermilk over them.
2. Make sure every piece is coated.
3. Cover and refrigerate for at least 1 hour. If you’ve got time, 2 to 4 hours is even better. The buttermilk tenderizes the chicken and helps the coating stick.
4. Preheat your oven to 325⁰F (160⁰C).
5. Line a baking sheet with parchment paper and set a rack on top if you have one.
6. In a large bowl, mix 2 cups sifted flour, 1 tsp salt, 1/2 tsp pepper, 1 tsp celery salt, 4 tsp paprika, 1 crumbled chicken stock cube, 1 tsp oregano, 1 tsp tarragon, 1 tsp parsley, 1/2 tsp thyme, 1 tsp chives, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp Emeril seasoning. Stir well so the spices are evenly distributed.
7. Remove each piece of chicken from the buttermilk, letting the excess drip off. Don’t wipe it dry.
8. Press the chicken firmly into the seasoned flour mixture, coating all sides.
9. For extra crunch, dip it back briefly into the buttermilk and coat again in flour.
10. Place coated pieces on a rack and let them rest 10 to 15 min. This helps the crust stick and not fall off in the oil.
11. Heat oil in a deep-frying pan. You want enough oil to come halfway up the chicken pieces. Test with a small pinch of flour. If it sizzles steadily, you’re ready.
12. Fry a few pieces at a time, skin side down first.
13. Don’t overcrowd the pan. Cook about 6 to 8 min per side, depending on size, until golden and crisp. Adjust the heat if it browns too fast.
14. Transfer the browned chicken to the prepared baking sheet and bake at 325⁰F (160⁰C) for about 15 minutes. Let rest 5 min before serving so the juices settle.

Kentucky Style Mash and Gravy

1. Boil 2 cups of water and dissolve 1 beef stock cube and 1 chicken stock cube in it. Set aside.
2. In a small bowl, mix 4 tbsp flour, 1/4 tsp sage, 1/4 tsp garlic powder, and 1/4 tsp black pepper.
3. In a saucepan over low heat, melt 4 tbsp butter.
4. Once melted and gently bubbling, stir in the flour mixture.
5. Keep stirring and cook until it turns a light golden brown, about 3 to 4 minutes. It should smell nutty, not burnt.
6. Slowly pour in the stock water while whisking constantly to prevent lumps.
7. Increase the heat to medium and cook until thick and creamy.
8. If it’s too thick, add a splash of hot water. Taste and adjust seasoning.
9. Serve over hot mashed potatoes.

Cucumber and Blue Cheese Salad

1. Peel and finely chop 1 English cucumber.
2. Sprinkle lightly with salt and let sit 10 minutes, then gently squeeze out excess moisture. This keeps the salad from going watery.
3. In a bowl, combine the cucumber, 2 minced garlic cloves, 2 chopped spring onions, salt and pepper to taste, and 3 tbsp yoghurt. Stir in 1 tsp spearmint spice or dried mint.
4. Top with 3 tbsp crumbled blue cheese and a light sprinkle of paprika just before serving.

Sweet Carrots

1. Slice 2 large carrots evenly so they cook at the same rate.
2. Parboil in salted water for 5 minutes, then drain.
3. In a pan, add the carrots, 3 tbsp butter, 2 tbsp brown sugar, and 3 tbsp orange juice.
4. Cover with a tight lid and simmer on low until the carrots are tender and the liquid has mostly evaporated, about 8 to 10 minutes.
5. Finish with a dash of cinnamon and a dash of black pepper.
6. Taste and adjust if you like them sweeter.