John loves KFC, but his hot wings days are over now his diet is gf. So I decided to attempt a KFC style dinner of fried chicken, bbq beans, spicy wedges and slaw to cheer him up. I actually totally forgot to take pictures yesterday but as I had some chicken and slaw left have photographed them this morning.
It takes a little time but what we ended up with definitely whooped KFC’s butt and that was straight from the old horses mouth so I felt very chuffed!
To start make your slaw, I didn’t have cabbage and I also dislike cabbage intensely, so I raided the fridge and this is my take on traditional slaw.
1 bunch spring green, finely shredded (outer big leaves discarded or saved for something else)
1 carrot, grated
4 pickled gherkins, grated
1 large green chilli (the mild sort) finely sliced
1large stalk celery finely shredded
for the dressing
1 tbsp mayo
1 tbsp low fat creme fraiche (you can also use a splash reduced fat single cream if you have any)
2 tsp white wine vinegar
Squeeze tomato purée
Good grind of black pepper
Pinch of salt
1/2 tsp English mustard, made from powder or ready made
Put all your shredded and grated veg in a large bowl. Put all your dressing ingredients except the lime in a jar and give them a good shake. Pour over the shredded veg and mix well with your hands. Then squeeze over roughly 3/4 of the juice of the lime, this is down to taste so taste it, you might not like that much. Put in an airtight container and refrigerate for at least an hour, longer if possible as it taste better the longer it sits.
Now for your BBQ beans.
1 can pinto beans
1 can cannellini beans
1 tbsp muscovada sugar
1 small onion finely chopped
1-2 small cloves garlic, crushed
2 tbsp cider vinegar
1 can chopped tomatoes
1 small packet smoked pancetta
1 tsp English mustard powder
1 tbsp bbq sauce (optional)
In a heavy based pan fry the pancetta and onion over a medium heat until just soft. Then add your beans and all the other ingredients. Season to taste and bring to a simmer. Turn the heat to low and gently simmer for around 1hr to 1hr 30 mins. The sauce should be really reduced and thick.
Spicy wedges involve slicing up your potatoes in to wedges, lightly spraying with olive or rapeseed oil and coating in whatever herbs or spices you like. Honestly anything, I did dried herbs, cumin and smoked paprika. Then pop them in the oven on the shelf under the chicken. They took about 45 mins.
Now, the best for last, my special faux fried chicken! This needs to be prepared the day before. Also I baked mine in a halogen oven but you can bake in a normal oven or even lightly fry first then transfer to the oven to finish cooking, it’s up to you.
6 Chicken portions, any you like, I used thighs and drumsticks
1 tub buttermilk
1 tbsp English mustard
1 tsp salt
1 tsp mustard powder
1-2 tsp cayenne pepper
1-2 tsp paprika (smoked if you like it or unsmoked)
A good grind of black pepper
For the coating – stage 2
6 tbsp maize meal (you can also use Masa Harina)
1 tbsp each of the following: dried oregano, dried sage, dried basil, dried marjoram, smoked or plain paprika, chilli powder (cayenne pepper if you prefer), onion granules, garlic powder
Pinch of salt
Lots of ground black pepper
Stage one involves putting all the ingredients except the chicken in to a large sealable plastic bag and shaking it up really well.
Next skin your chicken and trim off excess fat. Lightly stab the meat all over so the marinade can really penetrate. Then throw the chicken in the bag. Gentle squeeze out the air and seal the bag tightly. The massage it and mix it up really well. This is a lot less messy than doing it in a bowl, elbow deep in chicken and buttermilk! Once well mixed and all the chicken is nicely coated put the bag in the fridge overnight. If you are in a rush then you can do this step 2 hours before you need to prepare it but it won’t be as tasty or succulent as if you leave overnight.
Stage 2, take your bag of chicken out of the fridge and allow to come to room temperature. Next put all your coating ingredients in to a large bowl and mix well. If you don’t have any of the herbs or spices you can substitute with other spices and herbs, this is really great for finding your own favourite coating combination of flavours.
Heat the oven to 200c/ gas 6. Lightly spray a little olive oil on the base of a roast tin or shallow tray (we used an enamel shallow bowl). Carefully take a piece of chicken at a time out of the bag and coat well in the maize mix. Turn it over a few times and really push the coating on it it. Lightly shake so the excess falls off then place skin side down on the tray. Repeat with all your chicken pieces. Ensure the chicken is well spaced out. I crowded my pan little and so my coating came off a bit where the chicken was stuck to another bit. Once all your chicken is coated put in to the oven for around 40 mins. You will have to check on it and turn it over half way through cooking too so it cooks nice and evenly. Make sure your chicken is not pink in the middle by basically stabbing it with a knife and having a look. Yes you could be snazzy and use a meat thermometer but I couldn’t be bothered :). I have to say the halogen oven did it in 35 mins and it was very juicy on the inside.
When your chicken is ready, reheat your beans and dish up! Honestly I was astounded by how easy and tasty this all was, and KFC will not be longed for in our house again!