i think this time in lockdown has been a little tough on all of us. but for mum’s not having a break from cooking it’s been a little on the mind bending side. there is a constant expectation in my house that there will be dinner and i will know, sometimes days in advance, what that dinner will be. ok so I am a menu planner, i have a two week menu board where what we are having for dinner is written, and it’s as much for the kids as it is for me. it makes my shopping trips easier, it means they don’t have to ask – doesn’t stop them from asking, but they don’t have to. and it takes the panic out of every days “whats for dinner” cause it’s already organised.
we went into level three in new zealand over two weeks ago, and from that, the takeaway stores have reopened. I know a lot of people rushed off to get their favorites straight away, but for me standing in a line to get my food with the hundreds of others didn’t appeal to me. I thought though, i might recreate a little takeaway at home. my reasons here are twofold one, we can’t usually buy this meal because it has gluten and dairy in it. and two during lockdown i’ve actually saved money not going to the takeaway shops, so encouraging the kids to like something else is a win for my bank balance.
dont get me wrong we will be supporting our local shops, but just maybe a little less.
so here it is… I’ve taken the chicken part from the Food Magazine issue #2 2020 “Best-ever chicken burgers”
home made kfc
- chicken tenders or boneless skinless thighs
- 1 1/2 cup almond milk
- juice from one lemon
- 1 1/2 GF flour
- 2 tablespoons ground paprika
- 1 tablespoon onion salt
- 2 teaspoons celery salt
- 2 teaspoons garlic pepper
- 2 teaspoons caster sugar
- vegetable oil
- frozen chips
- coconut oil
- chicken salt
- a packet of slaw
- chutneys of your choice
- buns
pop your chicken in a bowl and put the milk and the lemon juice in there. leave it for a bit, maybe 30 minutes or so in the fridge.
Pop your chips in the oven with a little coconut oil, follow the instructions on the packet. I did mine in the top of the BBQ with the lid down.
back to the chicken: combine in a small bowl the flower, paprika, onion salt, celery salt, garlic pepper and caster sugar. heat up vegetable oil in a pan. hold your chicken up to drip, then drop into the flour and toss to coat.
you will know your oil is ready when you dip the end of a piece of chicken in and the oil sizzles. don’t go too hot though as you want the middle and outside to cook at the same speed. for me on my gas stove top i need the temperature to be at low to medium heat.
cook your chicken, not to many in the pan, until the coating is brown and crispy. cut your first one open and check it’s cooked before taking the rest out and put them into a bowl lined in paper towels.
when your chips are ready sprinkle over some chicken salt while they are still piping hot. mix your slaw up, then you are ready to go!
serve your chicken with slaw chips and some chutney, we had a tomato and a beetroot chutney and some buns. serve with your choice of fizzy and you are good to go. my kids were so excited by this surprise, and said they wouldn’t have to go to takeaways again. I’m not sure that’s an actual thing but it was great in the moment!!
Have a go, and let me know how you get on!!
Press the follow button to get a notification when a new post comes out.
Happy cooking!!
three boys kitchen 