July 5, 2014

KFC,


This recipe for Southern Fried Chicken has now become a regular in my kitchen, its my night off recipe as Paul cooks this, he marinates the portioned chicken overnight in brine and then cooks it the next day, apart from a little flour its virtually carb free, The recipe below gives a pretty authentic KFC taste but weve now updated the recipe to make it a little more spicy.

KFC,  recipes  My name is Roz but lots call me Rosie.  Welcome to Rosies Home Kitchen.  I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home   Half Acre Farm.  It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food.  My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks.  My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.

UPDATE, I now add hot chilli powder, extra garlic and extra mustard to my recipe

 

 

 

 

-Portion up a chicken,I bought 4 chicken legs and separated the drumstick from the thigh,if you are using chicken breast cut them in half.
Put the chicken in a deep bowl add 3 Tbsp of salt and cover with cold water. Marinate for 2 hours

KFC,  recipes  My name is Roz but lots call me Rosie.  Welcome to Rosies Home Kitchen.  I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home   Half Acre Farm.  It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food.  My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks.  My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.Using dried herbs mix together;
250gms plain flour (that’s 2 cups)
2 Tbsp Paprika
1tsp each or the following
Black Pepper
Salt
Ground Ginger
Garlic
Mustard Powder
Basil
Oregano
Thyme

Remove the chicken from the marinade and shake of excess water then roll each piece in the flour/herb powder and place in a freezer bag, when all the pieces are coated and bagged pour the rest of the powder into the bag and shake well.

In a deep frying pan using just enough oil to cover half of the chicken heat Oil to 160-170°c about 350°f placingthe chicken a couple of pieces at a time fry the chicken, turning occasionally for about 15-20 minutes, Place on kitchen paper to soak up excess oil then keep warm in an oven while you cook the rest.

KFC,  recipes  My name is Roz but lots call me Rosie.  Welcome to Rosies Home Kitchen.  I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home   Half Acre Farm.  It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food.  My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks.  My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.

 

 

 

 

 

The corn I brushed with a little butter and put in a George Forman type grill but because of the different sizes wasn’t a great success so once I put the first chicken in the oven I put the corn in a dish with the chicken.

KFC,  recipes  My name is Roz but lots call me Rosie.  Welcome to Rosies Home Kitchen.  I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home   Half Acre Farm.  It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food.  My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks.  My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.

 

 

 

 

 

Try not to get to hung upon the ingredients or the amounts, I’m not sure that for example, leaving out Thyme will make much of a difference,

Enjoy

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One comment on “KFC,

  1. Dian

    Rosie, that looks delicious. I could go for some fried Chicken tonight. Been a very busy and exhausting couple of weeks, but things are finally back to normal and I made Mozzarella today along with Ricotta that is still sitting. Just gonna have Cheese Burgers for supper tonight as I am exhausted. But… good news is I’m back. LOL

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