My dad recently came to visit to help us with some redecorating, and when I asked him what he fancied for dinner the one thing he was craving (as apparently you can’t get it in France) was KFC. It made me realise I hadn’t had a KFC in years, and that is because this recipe has always been my go- to when the craving for fried chicken arises.
The other great thing about this recipe is it doesn’t require you to faff around with beaten egg, flour etc, the coating sticks really nicely to the skin, giving you that delicious crispiness.
I served this with some sweet potato wedges & a spicy coleslaw (basically my normal coleslaw recipe with the addition of 1/2 teaspoon of chilli powder mixed into a squeeze of lemon juice, before being added to the yoghurt).
Cost per person £0.79 (just for the chicken)
1 kg skin on chicken thighs (this should be about 8 thighs, so everyone gets 1.5 each)
3 heaped tbsp of ground almonds
1/2 teaspoon of garlic powder, onion powder, salt, black pepper, paprika, thyme, cayenne
For 4 thighs I used 3 heaped tablespoons of ground almonds and to that I added 1/2 teaspoon of garlic powder, onion powder, salt, black pepper, paprika, thyme, cayenne. Mix this in well to the ground almonds & then coat the chicken is it, making sure the top & underside of the chicken is covered well. Ground almonds can’t be quick expensive so I have also done this with coarse cornmeal which brings down the price even further – don’t use the fine stuff as it wont give you the desired texture.
Bake this in a preheated over for 30 mins, until the coating is crispy and the chicken cooked through. And enjoy!