.Homemade KFC.

This recipe is seriously good!  

I should start off by making it clear that I didn't make it up myself.  I came across it on Pinterest (proof that I don't just pin...sometimes I make stuff I pin too!), and the original recipe comes from Our Life Uncommon.

We've eaten it two times in the last two weeks and it gets the big thumbs up from all 5 members of the family.  Aussie readers might find this version of the recipe easier as I've clarified things in our measurements.

Should also note that the kind of butter/margarine you use will make a difference in the end result - I used salted butter the first time and the whole dish was really salty, so next time I used unsalted butter and left the salt out of the coating, but it could have done with a little more salt.  So, if you are using salted butter, leave salt out of the coating...unsalted butter, add salt to the coating - got it?!

Anyways, we don't eat takeaways very often, but I think everyone loves themselves a bit of good old KFC chicken.  I always feel gross after it though, this chicken tastes just as good - and even better knowing that you are using lean chicken breast with no skin and no gristly bones to battle with either.

I've rambled long enough...let's get onto the recipe!  And if you don't have plans for dinner over the weekend, give it a try - it is sooo quick and easy and I can guarantee there will be no leftovers!

 

HOMEMADE KFC

500g chicken tenderloins or chicken breast
milk
1/2 tsp salt
1 Tbs season all
3/4 tsp pepper
1 cup plain flour
2 tsp paprika
70g butter

Take 500g of chicken tenderloins or chicken breast.  If you are using chicken breast, cut up into strips or chunks.  Place in a bowl and cover with milk.  Leave to soak for at least half an hour.

Preheat oven to 180 degrees celsius.  
Place butter in shallow baking dish and put in oven to melt. 

While butter is melting take plain flour, pepper, season-all, paprika and salt (if using)...

...and pop it into a big snap-lock bag.  Seal and toss to combine.

Remove chicken from milk and add to seasoning in snap-lock bag.  Seal and shake to coat.  I use my hands to gently squish everything around and make sure that all of the chicken is well coated. 

Remove tray from oven.  Tilt tray to make sure that butter is evenly distributed over the base.
Place coated chicken strips in a single layer onto the tray.
Put tray in oven and bake for 10 minutes.  Turn chicken and cook for another 10 minutes or until cooked through.

And there you have it!  We like to have ours on some flat bread with heaps of salad...delish!