PFC: Philip’s Fried Chicken!

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Tender strips of chicken dipped in spiced buttermilk and then a multi-spiced flour….a very tasty spiced chicken dish!

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These goujons are my take on a KFC, using skinless chicken breasts (no flabby chicken skin*). It contains my blend of spices that gives, I think, layers of flavour rather than the somewhat bland flavour associated with KFC.  I sometimes add chilli powder for that chicken zinger vibe.

*but don’t waste the chicken skins. They are great sprinkled with salt or sliced and baked between 2 baking trays until crisp. My recipe for this is here.

I have served these spiced chicken goujons with drinks on many occasions. I sometimes go for strips of chicken, as in the photos here, but I sometimes cut the chicken into small cubes. Whichever way I shape them, they are often the first of the nibbles to be devoured.

Baked or deep-fried?

I vary between deep-frying and baking these. Both give great results although deep-frying gives you a shatteringly crisp exterior and the most tender chicken interior.

Even deep-fried, as long as the oil is at the right temperature before cooking, these are not at all greasy.

Several coats!

There are two separate coatings here: the chicken is dunked into a lightly spiced soured cream before being dipped into well spiced flour.

This is then repeated so that you get a decent thickness of coating, which is where a lot of the flavour is, but without it becoming at all stodgy.

Chicken alternatives

I occasionally make these with Quorn pieces (think popcorn chicken) or fish: thick chunks of skinned salmon are great. I also love making them with halloumi cheese.

These versions also vanish from the serving plates quickly!

Recipe: KFC my way – serves 3 as a starter

  • 2 large chicken breasts, cut into strips about 1cm thick
Wet coating:
  • 300ml soured cream, buttermilk or plain yoghurt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon fine salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • finely grated zest of 1 lemon or lime
Dry coating:
  • 2 teaspoons fine sea salt
  • 1 teaspoon ground white pepper
  • 1 teaspoon cayenne pepper
  • 6 teaspoons smoked paprika
  • 1 teaspoon ground cloves
  • 6 teaspoons onion powder
  • 4 teaspoons garlic powder
  • 4 teaspoons mustard powder
  • 200g plain flour

(1) Mix the ingredients for the wet coating together in a large bowl.

(2) Mix the ingredients for the dry coating together in a large bowl.

(3) Dip a chicken piece in the wet coating and shake off the excess back into the bowl. Pat fairly firmly into the dry coating and turn it over, patting down into the flour to give a full coating.

(4) Repeat, this time with a lighter coating: a light dip in the soured cream and another toss in the spiced flour. Shake off any excess flour (I toss a strip around in my hands over the flour bowl) and repeat until all the chicken strips have been coated. Set aside until needed.

(5) Deep-fry for about 8 minutes with the oil at 180C, until deep golden brown. Give them a good shake after cooking and turn them out onto kitcehn paper to absorb any excess oil – although there won’t be much.

Alternatively, place the coated strips onto baking parchment and bake at 180C (fan) for about 20 minutes.

(6) If having as a starter, serve with a green salad and a dip of choice: here I have used natural yoghurt mixed with a little spiced tomato sauce – 3 parts yoghurt to 1 part sriracha sauce.

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking & eating.

3 thoughts on “PFC: Philip’s Fried Chicken!”

  1. Love the name PFC!!! 😀 I haven’t heard of using sour cream for breading before – sounds delicious! Will be checking out your chicken skin recipe too and sending it to my mum, as it sounds just up her alley.

    Like

  2. Hi Phillip,
    I always enjoy your recipes. This sounds delicious and easy to make. The spicy tomato sauce with the yoghurt : could you please offer a few more details, please. Thanks again for your excellent website!

    Like

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