Missing KFC? Well, the good news is that its actually pretty easy to make a gluten, dairy free version at home. This is my easy peasy recipe with lots of tips on how to make the perfect homemade gluten free KFC.
Its going to look like a LOT of herbs… but actually, if you stay away from the big name brands, they’re mega cheap to buy. Much cheaper than a real KFC too. Make a big batch of the spice mix and keep in the cupboard for when the KFC cravings kick in! I’ve also broken down the Spice Mix into 2: “compulsory” and “optional”. If I’ve gone one herb too many, you can omit any of the herbs optional list and you’ll still have a super yummy recipe.
I made some BBQ beans on the side by using a tin of Heinz and a squeeze of Heinz BBQ sauce.
My gravy is ALWAYS gluten free Bisto – in it usual red container but with a green label across the top and found in the free from aisle of most supermarkets.
And if youre wondering what the bacon wrapped stuffing is doing in the picture, I made this platter for my family at Xmas and never intended to use the photo haha – on that note, Morrisons stuffing parcels are the best.
Ok… so here goes… my gluten free KFC recipe!!
Herb Mix (compulsory!)
- 2 tsp basil
- 2 tsp sage
- 2 tsp oregano
- 3 tsp smoked paprika
- 1 tsp salt
- Few grinds of pepper
Herb Mix (optional)
- 2 tsp marjoram – or an extra sprinkle of oregano, sage and basil
- 1 tsp asafoetida – or onion powder if youre not low fodmap
- 1 tsp celery salt – I love this but if I’ve gone one herb too many for you, leave it out!
- 2-3 chicken breasts – Can also use thighs or drumsticks – skin on or off, up to you
- 100 grams Gluten free plain flour
- 1 whole egg
- Cooking oil – enough to cover the base of the pan
- Pre-heat your oven to 180oC.
- Cover an oven tray with baking paper.
- If you're using chicken breasts, now is the time to cut each breast into strips or into bite-sized chunks for popcorn chicken if you'd like to! You can also keep them as whole breasts if you'd prefer.
- Beat an egg into one bowl.
- In another bowl, mix together all the herbs and flour.
- Dip each piece of chicken into the egg to completely coat it. Then dip into the flour and transfer onto a plate. Repeat for all your pieces of chicken.
- Add a few tbsp of oil to a large frying pan (enough oil to cover the base of the pan)
- Once the oil is hot (should sizzle when you put a bit of chicken in), quickly place all of your chicken pieces into the pan. Fry whole breasts/strips for about 20 seconds on each side or popcorn chicken for 10 seconds.TIP: you only want to seal the flour, you don’t want them to turn golden brown yet otherwise they’ll get very very dark in the oven. Edge on the side of too little time in the frying pan!TIP 2: if you’re cooking for more than two people, you might want to clean out the oil and replace with fresh halfway as the oil can get gunky (can’t think of a better word here haha).
- Remove the chicken from the pan, place onto the baking tray.
- Cook in the oven for 10mins or until golden and the chicken is cooked through.