DISCLAIMER: this is not healthy food. It is possibly healthier than fried chicken that you buy at the shops and it does just contain ingredients rather than numbers, but it is fried chicken. It’s Kidgredients fried chicken and it’s probably the tastiest and best thing I could make during the terrible storm that hit Sydney last weekend. It’s obvious the kids loved it, you probably don’t need any affirmations around that. I mean seriously, it’s fried chicken.
So, lets talk about last weekend. Crazy weather hit the eastern seaboard of Australia and we got battered by insanely strong winds, lashing rain and storms that meant that I wanted comfort food. I sent Mr Kidgredients out to the shops because I had buttermilk and I wanted fried chicken. I had seen lots of posts recently about people making their own versions of fried chicken and I thought…I can do that! There’s no mistake in the fact that the initials of Kidgredients Fried Chicken are the same as that famous brand.
If you’re looking for something healthy, well, this isn’t it! But if you really wanted to, you could probably bake this chicken. I don’t know that it would be quite the same, but it would probably still be yummy.
So, please, without further ado- make this! You’ll agree that it’s awesome. I’ve used a spice grinder to grind the italian mixed herbs, but you can skip that step if you don’t have one or don’t feel like you need too!
More of my chicken recipes for dinner? Check out these chicken recipes:
Kidgredients Fried Chicken
- 4 skinless boneless chicken breasts, cut into strips
- 500 mls buttermilk
- ½ teaspoon paprika
- ½ teaspoon onion powder
- a dash of salt
- a dash of pepper
- 3 tsps italian mixed herbs- I whizzed these into a powder in my spice grinder
- 3 cups plain flour
- oil for frying
- Mix the 500mls of the buttermilk, paprika and onion powder.
- Place the chicken in it to marinate and soften. Minimum 2 hours in the fridge or up to overnight.
- Mix the flour with herbs.
- Take 5 tablespoons of buttermilk from the marinating chicken and mix through the flour. It will make the flour become large crumbs, kind of like dregs when mixing bread.
- Drain the chicken, keeping buttermilk aside just in case you run out of crumbing mix.
- Dip each piece of chicken into the flour mixture and press it all over to ensure you get maximum stickage.
- Complete all pieces.
- Heat your oil to 175 degrees (deep saucepan or deep fat fryer).
- Cook each piece of chicken until golden on all sides- it takes between 6-7 minutes per piece. I can do up to 5 pieces in my deep fryer at once- you don't want them touching.
- Eat hot.