30 Mar Melanie's Kentucky Fried Chicken
Saturday I refused to cook point-blank. So the boys ended up buying Kentucky.
Then I got moaned at because I don’t make it anymore, and they have to go out and buy.
So I decided to make my version of it, so it’s not Kentucky it’s KFC, (Kramar Fried Chicken ☺☺) served with Mash and Gravy.
1 tray of chicken
¼ cup oil
1 chicken stock cube
2 cups flour –
1 tsp salt
1 tsp pepper
2 tsp celery salt
4 tsp paprika
1 crumbled chicken stock cube (or 1 tsp chicken spice)
1 tsp oregano
1 tsp tarragon
1 tsp parsley
½ tsp thyme
1 tsp chives ** (didn’t have so used green onion spice)
½ tsp garlic powder
½ tsp onion powder
In a large pan add some water with the chicken stock cube and add the chicken.
Steam until there is no blood, then drain and pat dry.
Mix all the spices in the sifted flour in a large plastic bag or shallow dish with a lid.
I used a large Tupperware container. Dip the chicken in the egg coating evenly and add to the flour.
Close lid of dish and shake until all the pieces are coated.
Heat the oil and fry till golden and crisp then do the other side.
Lower the heat and cover the pan and leave to fry till cooked and no longer pink and are golden and crisp.
Place on baking sheet and place in preheated oven at 160 degrees C for about 15 minutes to ensure chicken cooked through.
KFC Mash and Gravy
4 tbsp butter or shortening
4 tbsp flour
1/4 tsp sage
1/4 tsp garlic powder
1/4 tsp black pepper
1 beef stock cube
1 chicken stock cube
2 cups water
Boil the water and add stock cubes; stir until dissolved. Set aside.
Mix flour, sage, garlic powder and black pepper in small bowl and set aside.
Add butter in saucepan and stir over low heat until butter is melted.
Add flour mixture to melted butter, stirring constantly.
Cook until it takes on a golden brown color.
Slowly pour the stock water to the flour/butter mixture, whisking constantly to prevent lumps.
Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce.
Pour over mashed potato.
Prepared, tried and tested by: Melanie Kramar