Finger-lickin’ good – without all the grease. Ours is a KFC-loving generation, so we had to cook up a copycat dish that’s healthier. This one can be fried in oil too, if you prefer the regular version.
Marinate 500 gm chicken pieces in 3 cups buttermilk overnight or at least for one hour, to tenderise the meat.
KFC uses 11 different herbs in their seasoning blend – so we use the same number – 1/2 tbs thyme, 1/2 tsp dried basil, 1/3 tbs oregano, 1 tbs celery salt, 1 tbs ground black pepper, 1 tbs mustard powder, 2 tbs paprika, 2 tbs garlic powder, 1 tbs ground ginger, 2 tbs onion powder and 3 tbs ground white pepper.
Mix these spices in a large bowl along with 2 cups of plain flour and 1 tbs salt. If you want your chicken to be extra crispy, add 1/2 cup of corn flour to mixture. Mix well.
Triple-dredge the chicken pieces to ensure you get an adequate coating: take the chicken pieces one by one from the buttermilk, toss them into the flour mixture and completely coat them. As you coat the chicken pieces in the flour mix, tap any excess batter off. Once all pieces are coated, quickly dip and coat each piece again and once more – a total of 3 times. If some of the flour mixture clumps, press it onto the chicken.
Preheat your air fryer to 180C/350F. Spray the basket with non-stick cooking spray or olive oil/sunflower oil. Or brush the basket lightly with oil.
Carefully place the chicken pieces in the basket, leaving spaces in between. The air fryer works by circulating hot air around the chicken, cooking it to perfection, so do not crowd your basket. Spray the chicken pieces with oil, ensuring there are no white spots.
Cook for 10 minutes. Check if there are any floury spots and spray or brush them with oil. Then cook for another 12 minutes, without flipping the pieces.
Serve with steamed veggies and fries. Or coleslaw and buns, for old times’ sake.
By Linda Joseph Kavalackal,
Christ & Co.
