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The Dogmother

Alternative KFC chicken coating

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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.



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



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.

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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! :D

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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!

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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 :roll:



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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).

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