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By:chef ssentongo Geoffrey

Here’s a step-by-step guide on how to make Kentucky Grilled Chicken:

1. Marinade Preparation:
   • In a bowl or shallow dish, combine the following ingredients:
     • 1 cup cider vinegar
     • 1/2 cup canola oil
     • 5 teaspoons Worcestershire sauce
     • 4 teaspoons hot pepper sauce
     • 2 teaspoons salt
   • Pour 1 cup of this marinade into a separate bowl.
   • Add bone-in chicken breast halves (10 ounces each) to the marinade and turn to coat.
   • Cover and refrigerate for at least 4 hours.
   • Cover and refrigerate the remaining marinade for basting.
2. Grilling Process:
   • Drain and discard the marinade from the chicken.
   • Prepare your grill for indirect heat, using a drip pan.
   • Place the chicken breasts, bone side down, on an oiled grill rack.
   • Grill, covered, over indirect medium heat until a thermometer reads 170°F (about 20 minutes on each side).
   • Baste the chicken occasionally with the reserved marinade.
3. Serving:
   • Transfer the grilled chicken to a platter and serve.

Enjoy your flavorful Kentucky Grilled Chicken! 

Explore

KFC’s Original Recipe Fried Chicken is legendary for its crispy coating and flavorful blend of 11 herbs and spices. While the exact secret recipe remains elusive, I can guide you through a copycat version that captures the essence of KFC’s iconic chicken. Let’s get cooking! 🍗

Ingredients for KFC Coating:

• 3 pounds (1.4 kg) chicken, cut into 10 pieces (2 wings, 2 legs, 2 thighs, and 4 breast pieces)
• 1 cup (240 mL) buttermilk
• 1 large egg
• 2 cups (200 g) all-purpose flour
• 2 quarts (1.9 L) vegetable oil for frying

The Secret to KFC Chicken Lies in the Spices:

1. Blend the following spices in a food processor until they’re uniformly sized:
   • 2/3 tablespoon kosher salt
   • 1/2 tablespoon dried thyme
   • 1/2 tablespoon dried basil
   • 1/3 tablespoon dried oregano
   • 1 tablespoon celery salt
   • 1 tablespoon ground black pepper
   • 1 tablespoon dried mustard
   • 3 to 4 tablespoons paprika
   • 2 tablespoons garlic salt
   • 1 tablespoon ground ginger
   • 3 tablespoons ground white pepper
   • (Optional) 2 teaspoons Accent Seasoning (MSG) for authentic flavor
2. Whisk the spice blend into the flour. Combine the seasoned flour in a large dish where you’ll later place your chicken pieces.
3. Beat the egg and buttermilk in a separate bowl. Make sure the bowl is deep enough to submerge all your chicken pieces.

Marinating and Breading the Chicken:

1. Cut the chicken into 10 pieces as specified above.
2. Dip each chicken piece into the egg-buttermilk mixture, ensuring it’s well-coated.
3. Dredge the chicken in the seasoned flour, pressing the coating onto the chicken to adhere.

Frying Process:

1. Heat vegetable oil in a deep fryer, Dutch oven, or pressure fryer. The ideal temperature is around 350°F (175°C).
2. Fry the chicken in batches, ensuring not to overcrowd the pan. Cook until golden brown and crispy, about 12-15 minutes for each batch. The internal temperature should reach 165°F (74°C).
3. Drain the fried chicken on paper towels to remove excess oil.

Serving:

• Transfer your homemade KFC fried chicken to a platter and serve it piping hot!

Remember, the real KFC magic lies in the pressure frying technique, but this copycat version will still give you a taste of that finger-lickin’ goodness. Enjoy!

KFC BAKED CHICKEN

CERTAINLY !

If you prefer a healthier cooking method, baking the chicken is a great alternative to frying. Here’s how you can make KFC-style chicken using the oven:

Oven-Baked KFC-Style Chicken Recipe

Ingredients:

• 3 pounds (1.4 kg) chicken pieces (wings, legs, thighs, and breasts)
• 1 cup (240 mL) buttermilk
• 1 large egg
• 2 cups (200 g) all-purpose flour
• Cooking spray or vegetable oil for greasing

Instructions:

1. Marinate the Chicken:
   • In a bowl, mix the buttermilk and egg.
   • Add the chicken pieces to the mixture, ensuring they are well-coated.
   • Cover and refrigerate for at least 4 hours (or overnight).
2. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
3. Prepare the Coating:
   • In a separate bowl, combine the seasoned flour (the spice blend from the previous recipe).
   • Remove the chicken from the buttermilk mixture and let any excess liquid drip off.
   • Dredge each piece in the seasoned flour, pressing the coating onto the chicken.
4. Bake the Chicken:
   • Place the coated chicken pieces on a greased baking sheet or wire rack set over a baking sheet.
   • Lightly spray the chicken with cooking spray or brush with a little vegetable oil to promote browning.
   • Bake for approximately 45-50 minutes, turning halfway through, until the chicken is golden brown and crispy.
   • The internal temperature should reach 165°F (74°C).
5. Serve Hot:
   • Let the chicken rest for a few minutes before serving.

Enjoy your oven-baked KFC-style chicken! It won’t be exactly the same as deep-fried KFC, but it’ll still be delicious and healthier.

VEGGETELIANS

How to Make Vegetable Cutlate at Home

Certainly! 

Vegetable cutlets are delightful, crispy patties made with a medley of vegetables, herbs, and spices. They make for a perfect tea-time snack or appetizer. Let’s dive into the recipe:

Veg Cutlet Recipe (Vegetable Cutlet)

Ingredients:

• 2 cups potatoes (peeled and cubed to 3/4 inch, approximately 2 large potatoes)
• 1/2 cup green peas (frozen or fresh)
• 1 cup carrot (diced, about 1 large carrot)
• 1/2 cup French beans (chopped, 6 to 8 beans)
• 3 tablespoons coriander leaves (finely chopped)
• 1/2 teaspoon salt (adjust to taste)
• 3/4 teaspoon grated ginger (or ginger paste)
• 2 green chilies (finely chopped; skip for kids)
• 3/4 teaspoon garam masala
• 6 tablespoons bread crumbs (or 1/2 cup thick poha powdered or roasted besan; see notes)
• 4 tablespoons oil (or as needed)
• 2 tablespoons besan (gram flour) for binding
• 1/2 cup bread crumbs (or powdered poha for the crust)

Instructions:

1. Preparation:
   • Rinse and finely chop 8 French beans, 1 large carrot (cut into 1/2-inch pieces), and 2 medium potatoes (cut into 3/4-inch cubes).
   • You can also use cauliflower and beets if desired.
2. Steam the Vegetables:
   • Add the chopped vegetables (potatoes, French beans, carrots, and green peas) to a steamer basket.
   • Pour 1 1/2 cups of water into your cooker or steamer.
   • Place a rack or trivet, and then position the steam basket in the steamer.
3. Cook the Vegetables:
   • Steam the vegetables until they are tender but not mushy.
   • Remove them from the steamer and let them cool slightly.
4. Mash and Season:
   • Mash the steamed vegetables using a fork or potato masher.
   • Add grated ginger, finely chopped green chilies (if using), chopped coriander leaves, garam masala, salt, and 6 tablespoons of bread crumbs (or powdered poha).
   • Mix everything well to form a cohesive mixture.
5. Shape the Cutlets:
   • Divide the mixture into equal portions and shape them into round or oval patties.
   • Roll each cutlet in additional bread crumbs (or powdered poha) to coat them evenly.
6. Pan-Fry the Cutlets:
   • Heat oil in a pan over medium heat.
   • Place the cutlets in the pan and cook until they turn golden brown and crispy on both sides.
   • Remove them onto a paper towel to absorb any excess oil.
7. Serve Hot:
   • Serve the vegetable cutlets hot with green chutney, mint chutney, or any dip of your choice.

Enjoy these flavorful and healthy vegetable cutlets! They’re perfect for tea.

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