A homemade spin on classic KFC! My version is baked rather than fried, but still has crispy skin and plenty of flavour. Serve this oven fried chicken with coleslaw, mashed potato and gravy for extra authenticity!
I haven’t used 11 herbs and spices because it seemed like A LOT of ingredients for one meal. But the flavour is very similar to the takeout version, just without that excessive greasiness!
Even if you don’t usually like KFC, give this oven fried chicken a go. I very rarely feel like proper KFC but could eat this homemade version regularly. I think it would be nice with chicken tenderloins too, if you’re not keen on chicken on the bone.
Scroll down to the recipe notes to see my tips on making an easy homemade gravy, if you prefer not to use the packet version.
Added bonus – this is a really cheap meal! Leave a comment below letting me know what you think.
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A homemade spin on classic KFC! My version is baked rather than fried, but still has crispy skin and plenty of flavour. Served this oven fried chicken with coleslaw, mashed potato and gravy for extra authenticity!
Preheat oven to 210ºC (410ºF) fan bake. Set a rack over a large roasting dish. In a large resealable bag or container, combine rice flour, garlic powder, mustard powder, paprika, salt, oregano, thyme and pepper. Shake to mix well.
Melt 2 tablespoons butter in a small bowl. Brush one of the chicken drumsticks with butter, place in the bag/container and shake to coat. Place on prepared rack. Repeat with remaining drumsticks. Place in oven and cook for 20 minutes.
You should have about 5-10 minutes spare now to clean up any mess from coating the chicken! Then peel potatoes, place in a large saucepan and bring to the boil. Cook for 20 minutes.
When chicken has cooked for 20 minutes, melt remaining tablespoon of butter. Brush all over chicken and flip chicken over. Bake for a further 15 minutes.
Meanwhile, finely shred cabbage, grate carrot and finely dice onion. Whisk yoghurt, mayonnaise, lemon juice and sugar together in a large bowl. Add cabbage, carrot and onion. Season with salt and pepper and toss well to combine.
MAKE POTATO AND GRAVY
Follow instructions on packet to make gravy. Drain potatoes. Add butter and roughly mash. Add milk, season with salt and pepper and mash until smooth.
Divide mash and coleslaw between individual serving plates. Drizzle mash with gravy and top with chicken.
WINE MATCH: Prosecco or Riesling.
GLUTEN-FREE OPTION: Use a gluten-free gravy mix and make sure mayonnaise is gluten-free.
INGREDIENT SWAPS / NOTES: If you don’t have rice flour, you can use cornflour instead. These lighter flours give a crispier coating than plain flour. Wombok could be used instead of green cabbage.
TIPS FOR MAKING YOUR OWN GRAVY: If you have time and would prefer to make your own gravy, here is an easy option that works well with this meal (not gluten-free though unfortunately). Dissolve 1 beef stock cube, 1 tsp chicken stock powder, 1 tsp marmite or vegemite and 1/2 tsp garlic powder in 1 1/2 cups boiling water. Melt 1 1/2 Tbsp butter in a small non-stick saucepan, then stir in 1 1/2 Tbsp plain flour and cook for 1 minute. Gradually whisk stock mixture into butter mixture. Gently simmer for a couple of minutes. Add more water if needed. Season to taste with pepper.
STORING AND REHEATING: Store each of the components separately. Chicken is best reheated in the oven for maximum crispiness. Mash and gravy can be reheated in the microwave.