You won’t want to touch the one with the secret herbs and spices after tasting this finger-lickin’ version, made with secret (disguised) extra-dense nutrition.
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You won’t want to touch the one with the secret herbs and spices after tasting this finger-lickin’ version, made with secret (disguised) extra-dense nutrition. Soaking the chicken in buttermilk helps keep the meat juicy during baking. You can easily make your own buttermilk: mix 1/2 cup of whole milk with 2 tablespoons of lemon juice and set aside for 5 minutes.
1/2 cup buttermilk
1 tablespoon Dijon mustard
8 chicken drumsticks or chicken thighs
2/3 cup plain flour, coconut or gluten-free plain flour
1 teaspoon baking powder
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon finely ground sea salt
1 teaspoon finely ground black pepper
olive oil cooking spray (optional)
2 medium potatoes, peeled and cut into quarters
1 cup frozen peas
1 small head broccoli, roughly chopped
5 mint leaves, finely chopped
2 tablespoons olive oil or butter
sea salt and freshly ground black pepper
200g undressed coleslaw mix or shredded red cabbage mixed with 1 carrot, cut into thin batons
4 green shallots or 1/2 small red onion, finely sliced
1 cup cauliflower purée
1/3 cup grated Cheddar cheese
Prepare the chicken by whisking the buttermilk with the mustard in a large glass bowl until well blended. Add the chicken and turn to coat, then cover and marinate in the fridge for at least 30 minutes and up to 8 hours.
Preheat the oven to 200°C and line a baking tray with baking paper. Throw the flour, baking powder, sesame seeds, paprika, garlic powder, salt and pepper into a medium ziplock bag. Shake 1 or 2 pieces of marinated chicken at a time in the bag, until coated. Shake off excess flour and place the chicken on the prepared baking tray. Spray the chicken pieces lightly on both sides with olive oil spray if you like. Bake until golden brown and no longer pink in the centre, about 30 minutes for the thighs or 45 minutes for the drumsticks.
While the chicken is cooking, make the green mash by placing the potato in a saucepan of cold water over high heat. Bring to the boil, then reduce to a rolling simmer and cook for about 10 minutes, or until the potatoes are tender. Add the peas and broccoli, and cook for another 3 minutes, then drain and add the mint and oil or butter. Mix well, then mash the lot using a fork. Season with salt and pepper.
Prepare the slaw by combining the coleslaw, shallots or onion and mayo in a bowl.
To make the gravy, mix the hot Cauliflower Cream and cheese with a fork in a small bowl until the cheese has melted through.
Serve the KFC with the mash, gravy and slaw.
Tote drumsticks for lunch the next day and freeze any extra portions of cooked chicken for 2–3 months
For a dairy-free marinade, mix together 6 cups of water, 2 tablespoons of sea salt and 1 tablespoon of Dijon mustard. Add the chicken, cover with aluminium foil and marinate in the fridge for 4 hours. Drain and follow the recipe as normal.