It was very good. I’d say it was better than kfc as wasn’t as greasy. that link for the recipe has nailed it. Though I tweaked it slightly as added onion granules and I soaked the chicken in buttermilk. The only issue with the recipe is the amount of seasoning it makes as I probably used half of it.
Does the plain flour go into the seasoning and then you roll the chicken in the seasoning (3 parts) and self raising flour (1 part)?
That’s what I did yes. The recipe wasn’t clear on that so yeah made the seasoning mix in one bowl, then transferred to another in those proportions. I would recommend doing the buttermilk soak though as have tried doing kfc before without doing it and it is better doing it before hand. And add onion granules. If I were to do it again I would grind the thyme in a pessle and mortar first too.
Looks good that, will give it a go as treat for my sons. Could probs shallow fry in a chef's pan, you think, I don't own or intend to own a deep fat fryer?
Have you got a thermometer? Maintaining the temp of 160-165 is vital . The more people you cook for the better as well. If your chicken pieces are big do them longer and I would set the oven to keep them warm after each batch slightly higher as I did batches of three and at least two of e pieces were not quite cooked all the way through. Or just fry them a bit longer before serving as the I nearly missed the bit about retrying for 90 seconds before serving.
Have ordered from a local pub for tomorrow's nights tea. They've been knocking out takeaways Thursday's - Saturday's during lockdown and also Sunday dinners. Most of the fam have gone for basic stuff, the Mrs a beetroot burger ffs, but I've gone for Roasted Porchetta with lemon pomme puree. If you're doing it, you might as well do it right. Couple of sides, should be good. Just hope no one sneezes all over it. Like they do.
