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  • Writer's pictureCeline

Kentucky Fried Chicken

Crispy on the outside and chewy on the inside


Best served with pickles or coleslaw


Ingredients:

  • 6 Skinless thighs (or legs/breast)

  • 1 carton buttermilk (or halk milk/yoghurt)

  • 1 cup flour

  • ½ tbsp salt

  • 1 bottle vegetable/sunflower oil

Directions:


In a bowl, coat the chicken with the buttermilk. Leave for at least 6 hours in the

fridge.


In a pan, heat the oil to 180c.


In a bowl, whisk together the flour, salt and pepper.


Coat each chicken piece in the flour mix.


Fry 2 or 3 pieces at a time for 3 mins each side – until golden.


Leave in the oven for 20-40 mins at 170c until cooked through.

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