The Dogmother Posted November 30, 2006 Share Posted November 30, 2006 Just found this recipe on the pekinbantams.com forum; it features a coatig for chicken that is supposed to taste the same as the KFC one: Here is a recipe for seasoned flour to get you started, and it is just that. Adjust the recipe as you see fit tweaking ingredients until you're happy with the results. Ingredients 3 cups sifted flour 1 teaspoon paprika 2 teaspoon garlic salt 2 teaspoons onion salt 1 teaspoon dried oregano 1 teaspoon dried rubbed sage 1/2 teaspoon dried powdered rosemary 1/2 teaspoon dried powdered thyme 1 teaspoon dried parsley 1 teaspoon salt 1 teaspoon ground black pepper Method Combine all ingredients. I like to double coat my chicken for extra crispy flavour and texture. Makes 3 1/2 cups Use lard versus vegetable oil, I find that lard tends to do a better job at cooking the chicken. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted December 4, 2006 Author Share Posted December 4, 2006 Rosie made this this evening and it was lovely. I changed the recipe slightly using fresh garlic and spring onion because that's what I had, she flash fried it in olive oil and it tastes lovely - enough left to have some cold in her packed lunch tomorrow Quote Link to comment Share on other sites More sharing options...
Martin B Posted December 4, 2006 Share Posted December 4, 2006 I don't understand how you fry it, put it in a frying pan with oil? Quote Link to comment Share on other sites More sharing options...
Linda Posted December 4, 2006 Share Posted December 4, 2006 Sounds good, Clare. We'll be giving that a go. I'm pleased to hear someone else uses lard for some applications! I thought I was the only one!! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted December 5, 2006 Author Share Posted December 5, 2006 Yup Martin, I fried it in the frying pan with olive oil. Linda, I didn't use lard, but the person who originally posted this on the other forum did. Olive oil was good for me though. Quote Link to comment Share on other sites More sharing options...
Snowy Posted February 17, 2007 Share Posted February 17, 2007 Thanks for the recipe ClareT! Used a version of it tonight. Dipped chicken pieces in seasoned flour, then egg, then brown breadcrumbs with mixed herbs, paprika, salt and pepper added. Shallow fried to seal, then finished off in the oven. Enjoyed by all the family, so must have been good! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 17, 2007 Author Share Posted February 17, 2007 Glad to hear it Snowy Quote Link to comment Share on other sites More sharing options...
WitchHazel Posted January 11, 2008 Share Posted January 11, 2008 Ooh, sounds delicious. I do a version in the oven, and use parmesan cheese in it. I'm interested in trying a fried version though. Have some daft questions, anyone able to help/ How long did you fry it for/ Did you use boneless? Thighs, legs or breasts? Double coated?? I can guess that it means you coated it twice, did you use egg over the first coating or anything? Thanks for any help! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 11, 2008 Author Share Posted January 11, 2008 Not daft at all witchHazel. We use chicken breasts (free range of course) cut up into strips, but I guess that any chicken cut will do. Just fry while turning until it's all golden. Only takes a few minutes, you could probably oven bake it instead, but I like the flavour of the olive oil. Double coated; one I picked up from Jamie on TV, dip in beaten egg, then seasoned flour, repeat (hence double coating) then egg and breadcrumb - makes it nice and 'crusty'. Messy to do though Enjoy! Quote Link to comment Share on other sites More sharing options...
WitchHazel Posted January 11, 2008 Share Posted January 11, 2008 Thanks Claret, will try that in next week's meal plan. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted January 14, 2008 Share Posted January 14, 2008 1/2 teaspoon dried powdered rosemary 1/2 teaspoon dried powdered thyme I am making this tomorrow night,but can't find the above in either of the big local supermarkets Any clues as to where I can get it? Quote Link to comment Share on other sites More sharing options...
WitchHazel Posted January 14, 2008 Share Posted January 14, 2008 Cinnamon,these are just normal dried herbs, the sort you would get in Schwartz or supermarket own brand ranges, or Barts' green topped jars of herbs.. The other option is the "freeze dried" herbs which Bart produces. These jars have a blue top. In this case you might want to crush the herbs a bit more (but I probably would leave them as they are). Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 14, 2008 Author Share Posted January 14, 2008 1/2 teaspoon dried powdered rosemary 1/2 teaspoon dried powdered thyme I am making this tomorrow night,but can't find the above in either of the big local supermarkets Any clues as to where I can get it? I just picked mine form the garden and blitzed them in the liquidiser. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted January 15, 2008 Share Posted January 15, 2008 Yes,that is what I assumed. I have plenty of these at home,so I will set a daughter on them with the pestle & mortar Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted January 16, 2008 Share Posted January 16, 2008 We had this last night & it was really delicious The girls have some cold leftovers stuffed into a pitta with mayo & lettuce for lunch today Quote Link to comment Share on other sites More sharing options...
bronze Posted January 16, 2008 Share Posted January 16, 2008 I'm really looking forward to trying this. Its going to be a long wait as we're not eating chickn til it comes from our own. Everytiem I see the recipe though my tummy rumbles Quote Link to comment Share on other sites More sharing options...
Lewis Posted February 12, 2010 Share Posted February 12, 2010 Just bumping this up after it was posted about again Not too sure how to coat it properly after I tried the Home Farmer version, but will have to give it a go next week during half term Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted February 13, 2010 Share Posted February 13, 2010 I make this for me & mine all the time now It also coats Quorn fillets really well,as my veggie daughter will testify Quote Link to comment Share on other sites More sharing options...
Lewis Posted February 15, 2010 Share Posted February 15, 2010 Just made this Fried it in olive oil and then did it in the oven afterwards. Mother approves also 'and at least you know whats in it' Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 15, 2010 Author Share Posted February 15, 2010 Another 'win' with Mum for you Quote Link to comment Share on other sites More sharing options...
