ALAN'S GOURMET KFC

I am extremely fortunate in that I am on good terms with my ex-husband - we meet every couple of months for a catch up over a couple of cocktails and some nice food. When we were together I rarely let him cook (I am very selfish in the kitchen) but he is now free to exercise his natural talent and shared this recipe with me. Living in Peckham fried chicken is everywhere and is a favourite late night snack chez nous but there is no comparison with homemade – and this recipe has been given an unreserved thumbs up. So here, for your delectation, is…

*Alan’s Gourmet KFC*

Measurements are for two pieces so multiply as necessary. 

For the marinade: 

Buttermilk

½ tsp coriander

½ tsp cumin

1 tsp smoked paprika

1 garlic clove, crushed

2 red chillies (seeds removed if you don’t like it spicy) - finely chopped

½ small onion, finely chopped

Fresh coriander

2 chicken pieces, skinless (I like thighs and drumsticks with the bones in)

For the coating: 

Plain flour

100ml milk

1 egg

½ tsp celery salt

2 tsp cayenne pepper

½ tsp paprika

1 tsp ground black pepper 

Mix all the marinade ingredients in a bowl and then add the chicken pieces making sure that they are completely covered in the marinade. Cover and leave to marinate for several hours, ideally overnight. 

Mix the egg and milk in a bowl, then mix in all the dry ingredients except the flour.

Scrape the marinade off the chicken pieces then dip them in the egg mixture, and then dip in flour. Dip the chicken back in the egg mix, and then in the flour for a second time. Put chicken pieces to one side on a plate.   

Deep fry the chicken pieces at 150C for 12-15 minutes until golden brown and cooked. Put the chicken on a rack in a low oven (150C) to keep warm and crisp until everything is ready.  You may want to make some chips, coleslaw, baked beans or corn cobs to accompany…. whatever floats your boat!