I love KFC! I love KFC so much I could devour a bucket myself in one sitting (probably two). I can’t always manage all the chicken myself, I’m usually kind enough to pass on the legs and thighs to my boyfriend, though they are generally always minus the skin,( KFC chicken skin is one of my greatest pleasures in life and I would have to love someone an awful lot to be willing to share it with them. Luckily my boyfriend seems to accept this fault in me and I hopefully won’t grow into a fat, lonely old woman with nothing but a bucket of KFC chicken for company). But enough about me and on to today’s post.
As you probably gathered from above I’m rather partial to fried chicken, however this delicacy does not come cheap (yes its fine if you can be satisfied by a 3 piece set, but in the quantities I eat it’s rather costly). It’s also very calorific which is why I usually confine it to weekends and special occasions (Mondays are special right?). In the meantime the craving for chicken, coleslaw and beans still lives on, I’ve found that this slightly healthier and much cheaper version I make at home usually does the trick.
¼ – ½ of a red cabbage
10 tablespoons of mayonnaise
6 tablespoons of coleslaw dressing (salad cream if you are making it back home)
2 tablespoons of sweet chilli sauce
100g of grated cheese
6 spring onions
A pinch of salt and pepper
Thinly slice the red cabbage and onions then put into a bowl (you can of course use white cabbage but I personally think red looks and tastes better). Grate the carrot and mix with the cabbage and onion. Add the mayonnaise, coleslaw dressing and sweet chili sauce and mix thoroughly. Stir in the grated cheese, salt, pepper and spring onions. If the mixture is too dry add more mayonnaise. Voilà the perfect coleslaw, far superior to any one you can buy premade here in Korea.
3 chicken breasts
2 beaten eggs
Seasoned flour (flour with salt and pepper in it)
Bread crumbs made from 3 slices of bread
1 table spoon of mixed herbs (add to the bread crumbs)
3 cloves of crushed garlic (add to the bread crumbs)
Slice the chicken breast into to fillet size pieces, one breast usually makes 3 or 4. I find it best if you put the seasoned flour on a plate (just enough to cover it) and have your beaten eggs in bowl and your garlic herb breadcrumbs in another already laid out and waiting. Roll the chicken breasts in the flour until coated. Then dip the flour coated chicken into the beaten egg then roll in the bread crumbs, repeat this until all your chicken pieces are ready. Fry the chicken pieces in a hot frying pan with enough oil to cover the bottom. I generally just fry mine for long enough so they are brown on both side then finish them off in the oven but by all means keep them in the pan on a gentler heat until the chicken is completely cooked through. If you prefer you could also chicken legs or thighs but personally I’m a breast girl.
10 small – medium potatoes (normal or sweet, I used both) cut into wedges.
4 tables spoons of oil
1 tablespoon of mixed herbs
Salt & pepper
In a bowl coat the potato wedges with the oil then stir in the herbs, salt and pepper and cook in your toaster oven for 20 – 30 minutes until brown and crispy.
I usually make the coleslaw first and set it aside then start the wedges off first in the oven, whist I prepare the chicken, that way everything is ready at the same time. If you want to make this even simpler you can buy frozen breaded chicken pieces in Homeplus for those times your feeling really extra lazy (or you could just send out your boyfriend to get KFC, either way). You could also serve this with jacket potatoes instead of wedges, just make sure to add plenty of beans.