Kentucky Fried Chicken

November 15, 2016

This is best made with skinless, boneless chicken thigh fillets. You can use anything, but this is particularly nice in my opinion, and cooks through quickly.


1Combine the salt, pepper, spices, garlic, egg and water in a bowl and mix in the chicken pieces, using your hands to combine thoroughly.

2Now add the flour, using your hands, making sure you have the chicken pieces evenly coated.

3In a large frying pan, heat a layer of oil about 5mm deep, add the chicken pieces carefully and reduce the heat to medium-low.

4Cover the frying pan and cook for 5-7 minutes(The covering is well worthwhile because it does avoid a LOT of splattering and subsequent cleaning up: a metal mesh cover tends to work better than a normal lid, because you don’t get water condensing and dripping into the pan. These covers are cheap and available from most places that sell frying pans, saucepans etc)

5Remove the cover, turn the chicken pieces and cook uncovered for another 5-7 minutes.

6Turn again and continue cooking for another 5-10 minutes, turning as needed to ensure that both sides are golden brown. Check, by cutting a piece open, that the meat is cooked through.

7Remove from the pan and drain on paper towels placed on top of greaseproof paper on a plate.

8Can be served hot or cold.


This quantity serves 4 to 5 but can be scaled up for any number:

8-10 skinless, boneless chicken thighs

2 tsp mild curry powder

½ tsp ground allspice

2 cloves garlic, peeled and minced

¼- ½ tsp cayenne (use the smaller amount for children, and adults who are sensitive to ‘hot’ spices)

1 egg

2 Tbsp water

1 tsp salt

Freshly ground black pepper

1 cup fine white rice flour

Light olive oil or rice bran oil for frying

2017-11-09T11:11:36+00:00 0 Comments

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