KFC (AS CLOSE AS YOU’LL GET TO THE ORIGINAL)
2 cups maize meal
1.5 cups plain flour
4 teaspoons salt
4 teaspoons white pepper
6 teaspoons ‘Maggi’ chicken stock powder (*)
Mix all ingredients well.
4 whisked eggs. In a bowl.
As many chicken pieces as you like to use up the ingredients
(*) Maggi stock powder is no longer available in South Africa. Use any available or try cream of chicken soup powder.
You require a steamer and deep fryer.
I used an electric frying pan filled with water, a stainless steel cake stand that fits over the rim of the pan, a lid.
The oil in the deep fryer should be fairly hot during the process of steaming.
Dip some chicken pieces into the egg covering all around.
Thereafter roll the pieces in the dry ingredients covering all around.
Place the pieces separated on the steamer grid, cover with lid and allow to steam for 20 minutes.
At this stage the batter is soft. Take tongs and transfer the chicken pieces straight into the hot oil and fry for about 4 minutes until the batter is golden brown and crispy.
Allow 5 to 10 minutes to cool and enjoy.
(If you prefer some heat you can add Chilli powder to the dry ingredients.)
Some interesting information:
Colonel Sanders had large pressure cookers modified. He could steam the battered chicken in 5 minutes.
A basket containing the chicken could be transferred from the steamer straight into the fryer without having to use tongs.
The reduced water in the steamer was used to make the gravy.
Off course, the eleven herbs and spices are merely a variety contained in the stock powder!
Recipe posted by Peter Ricken