As mentioned in my omelette post I'm struggling with my diet. I'm at the point where I think to myself "eat now, regret later", got bored and fried up some KFC style chicken, oh and ofcourse a side of fries 😃I felt guilty after eating this so I hopped on the treadmill! Between the sweat and tears of disappointment I lost some calories I think. ....

Been messing around with this recipe for a good while now. It started out as a KFC clone but has evolved into it's own thing. This is a family favourite that we have once a fortnight. You don't have to poach the chicken before frying but it does improve the texture and taste. Plus it also gives you a chicken stock that you can use to make a gravy. See my recipes on how to make KFC style gravy with the left over seasoned breading flour and the poached chicken water/stock.

There are few things more satisfyingly delicious than freshly cooked, hot and juicy fried chicken. But it's not always practical to make a batch. It's not only messy, it can also be dangerous (at least for us, with a rambunctious almost-five-year-old running in and out of the kitchen). So when I make it, I prefer to shallow fry the chicken in a pan. There's less splatter, cleanup is slightly easier, and there's no giant pot of hot oil to accidentally spill. Admittedly, you won't get the super-crunchy chicken with this method that you'd get with deep-fried (think somewhere between KFC and Popeyes). But you will get wonderfully moist and tender chicken wrapped in a delicious crust.

When my wife and I were working at this place in the city called Zero Zero, one of our most popular starters was these fried chicken thighs. One night she checked in on a table to see how their meal was going and the response was, "Cor-Rect! These chicken thighs are cor-rect, as always." For some reason that stuck with us, and this has always seemed to me to be the cor-rect way to fry chicken.For a really great, and somewhat unexpected dipping sauce, stir some ground cumin into a little greek yogurt. Or, just serve with fried rosemary and a bowl of lemon slices.You can use breast meat, but it's kinda a whole different story, so I'd recommend looking for a recipe specific to chicken breast in that case.

Why do KFC when you can do it at home? Quite easily. Discovered a very flavorful way to make grub fried chicken.

I revised a version of brine often used in American households to suit Japanese households. The preparation in making the salt water is the same as that used in Belarus for removing radiation (water-soluble particles are removed by salt osmosis).You don't have to be very exacting with the amount of water; as long as there is enough to cover the chicken when placed in the plastic bag.Adjust the amount of salt to taste. I use nearly equal amounts of salt and sugar. For best results, keep them as equal as possible. For serving 4-5. Recipe by pogue

Southern food at its best

Crispy Fried Chicken with fermented Vegetables and Dill Pickles. I've added to that a robust Bacibare Tomato Ketchup and a Thai Kephir Hot Sauce if you're into spicy.I normally don't combine fats and carbs in a same meal. It is up to you to add fries, buns or even mashed potatos.

Sothern Fried Chicken

There are so many versions of the Colonel's classic recipe, I thought I'd have a crack too. I decided to poach the chicken first so that it remains moist, requires less cooking in the fryer, and absorbs less oil.

Super Crispy Fried Chicken made with buttermilk, chicken, hot sauce, and seasoned flour is crispy on the outside and tender on the inside, PERFECT for dinner or to bring to a potluck or picnic!

Best chicken ever!! If you don't like hot things you can still make a good buttermilk chicken, just don't add cayenne or hot sauce. So flavorful and crispy!!