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So today, I'll be making a traditional chicken Bourguinon recipe...-
Excuse me, Damien, actually today we'll me making a recipe for a younger generation: KFC-style chicken!
You know, I've never actually been to KFC.
It's really quite simple. First, we need to make the breadcrumbs.
So we need 100g/3,5oz of flour.
Add a large tablespoon of paprika, be quite generous, we want it to be spicy.
A tablespoon of oregano,
or you can use "Herbes de Provence" or a mix of herbs instead of oregano.
Add a tablespoon of dried garlic for extra flavour.
-A tablespoon of dried onions. - Can you buy this easily?
Yes, you can find it easily in most spice aisles.
Start by mixing the flour.
And season with pepper.
Generously.
Now the salt.
The seasoning is very important. All the flavour is in the breadcrumbs, coating the chicken.
So you can really be generous with the spices.
-So this is your favorite recipe? -Exactly, yes, it's recipe I make for all my friends
for finger-food or an easy meal.
Now we've finished preparing the flour, take a large pasta plate,
pour 10cl/3,5oz of milk,
and break in an egg.
-I'm the assistant today. -For a change!
Mix with a fork.
FYI, Charles is in a cooking school.
He's studying to become a Chef, so it's really great fun to work together.
Ok so Charles' mix is now ready.
To make the same crispy chicken as KFC's, here's my trick:
Coat the chicken pieces twice: first in the flour, then in the egg and milk mix,
then back in the flour. It's the double coating that makes all the difference.
Leave all the bone on the drumsticks. KFC leaves them too, it adds weight.
It makes them easier to hold and to coat the flour and you get to nibble on the breadcrumbs.
Make sure to really coat the chicken, this is what will add all the flavour.
Then dip into the egg and milk mix.
Then back into the flour, you will see the layers buiding up, that's the secret.
It has to stick to the chicken.
Now the chicken is coated, it's time to cook it.
Charles has another tip: the oil mustn't be too hot,
or it will fry without cooking inside. So only 160°C/320°F.
That way it'll be evenly cooked, the skin will be golden and extra crispy.
Action!
So place in the drumsticks...
The oil isn't too hot, it's perfect.
See you after 10 to 12 minutes of cooking!
Make sure it's not too hot so it well cooked inside.
With a crispy and nice golden color on the outside.
My mouth is watering already!
The drumsticks are ready. You can take them out.
The color is perfect, so is the breadcrumb coating.
Let all the excess oil drip off.
The cooking time is rather long, 12 minutes to ensure the chicken is well-cooked.
The same texture and crispiness as KFC's.
I'm impressed, Charles. And I'll taste right now.
I can eat them now?
You should wait a few minutes so you don't burn yourself!
I might, but see: it looks so crispy!
It's crunchy, but it really is hot!
Be careful!
This recipe is a tradition of mine,
I make it easily once a week.
It's always delicious. If you try it, I'm sure you'll be impressed too.
It's your turn now!
KFC-style chicken: 100g/3,5oz of flour, salt and pepper, 1 tbsp of dried garlic, 1 tbsp of dried onion,
1 tbsp of paprika powder, 1 tbsp of oregano, 1 egg, 10cl/3,5oz of milk, 10 chicken drumsticks, frying oil.
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Subtitles: Agathe Fonvieille