Our resident, award-winning Chef Tim Bilton has created a number of "fast food favourites" recipes that are definitely delicious and a great treat for all the family
Here is his twist on the "KFC"
20g Celery salt
10g Ground black pepper
15g Mustard powder
30g Garlic salt
15g Ground ginger
20g Ground white pepper
250ml Butter milk or milk (if using milk add juice of a lemon)
2 Eggs beaten
1 Whole chicken cut for sauté
Mix together all the dry ingredients and set to one side.
Mix the buttermilk and egg together.
Add the chicken and allow to sit at room temperature for 30 minutes.
Remove the chicken from the buttermilk and egg mixture and allow the excess to drip off.
Place the chicken into the flour mix and toss the chicken making sure the chicken is completely covered.
Shake off any excess.
Heat 6cm of oil in a large heavy pan and heat the oil to 180c (use a thermometer to check the temperature) once reached lower the heat and carefully lower in the chicken 3 to 4 at a time.
DON’T OVER FILL THE PAN.
Fry until light golden brown 18 to 20 minutes.
Place on to a baking sheet, and allow the oil to come back up to temperature before add the rest of the chicken.
Probe the centre of the chicken making sure the centre is above 75c.
You can always place the chicken into the oven to finish cooking.
"Finger licking good"