The Mucky Badger

So I thought I’d start this food odyssey by cooking one of my favourite dishes.

Based on secret KFC recipe, my flour seasoning is now at Mark VI. It is an experimental dish and is very low cost. All you need are the following:

Chicken breast (local if possible)
Flour
Your spice collection
Italian Mixed Herbs
Milk
Oil for deep frying

Pour some milk into a bowl. If you are allergic to milk you might try soya milk or even egg, but I don’t recommend egg as the texture goes a bit odd.

In another bowl add a good amount of flour, not loads but enough.

Then go to your cupboard and raid your spice rack. As I said, this is very experimental. I’ve found that the spices you need to always stick with are powdered garlic, garam masala and curry powder. You may also want to add some cumin, mace and chilli powder.

Next attack your herbs. I found copious amounts of Italian Mixed Herbs helped, but consider also plenty of marjoram and maybe some fenugreek leaves (methi).

Mix the herbs and spices well into the flour. Use your fingers to work them in. At this point you can also add some salt and pepper if you like. I did and it does add to the flavour.

At this point you will want to heat your oil in a suitable saucepan or in a deep fat fryer. You want the fat to get nice and hot but not too hot or the flour will burn. Make sure there are no children about who might mistake the chip pan for some smarties or any elderly people who might want to throw the hot fat about the place and also, don’t stand on a chair to do this. You might have an accident and people will mock you for being stupid.

While the oil is heating dip your breast (the chicken one) into the milk. Then dip the wet breast into the flour. Make sure the flour coats the breast well.

Repeat the dipping process. Into the milk. Then into the flour.

And again.

And again.

Right, that should be enough. Ensure your fat is at the right temperature and carefully lower your breast (again the chicken one) into the fat. Allow to cook for 4-6 minutes.

Take the cooked chicken breast out of the fat. Chuck it onto some paper to drain before serving on a plate with plenty of chipped potatoes. Indeed, if you cook the chips first, you can keep them warm in the oven, or vice versa, but I suggest you do the chips first as the chicken might go soggy in the oven.

And there you have it. Tasty deep fried chicken. Cheaper than KFC. And you could serve it in a box if you really wanted that authentic experience. Or let it go cold and give it to a passing motorist.

Brilliant