If you love KFC chicken, but don’t want to eat it due to the incredibly high-fat content, not to mention all the harmful additives and preservatives, then we have the recipe for you!  This oven fried chicken is the perfect replacement, we think it is even better!

One batch of this seasoning makes quite a lot, so store any leftovers in an airtight container until you want it next time.

We love to serve these in our homemade spinach wraps which you can get find on our website or App.

February 20, 2018
  • 10m
  • 30m
  • 40m
  • 1

Ingredients

Herbs and Spices

  • 1 tbsp. olive oil
  • 1 tsp. oregano
  • 1 tsp. tarragon
  • 1 tsp. ground chilli
  • 1 tbsp. marjoram
  • 1 tbsp. sage
  • 1 tbsp. black peppercorns
  • 1 tbsp. paprika
  • 1 tbsp. onion flakes
  • 1 tbsp. rock salt
  • 3 tbsp. of dried garlic

Everything Else

  • 450 g plain flour (gluten-free works well)
  • 4 egg
  • 3 chicken breast

Instructions

Thermal Cooking Method

  1. Put all the herbs and spices into the mixing jug and blitz for 20 seconds/speed 9 to create a powder.
  2. Preheat your oven to 220ºC.
  3. Now add flour and mix 10 seconds/speed 4. Tip into an airtight container and only use what you need. The rest will keep for months if airtight.
  4. Whisk eggs in a separate bowl.
  5. Coat your chicken in flour mix, then egg, then flour mix again. This is important as you want a nice coating. Remember - flour, egg, flour.
  6. Place the chicken on an oven tray lined with baking paper.
  7. Drizzle each piece of chicken with some olive oil. We used about 1/2 tsp. of oil per piece of chicken. You need as much or as little as you like.
  8. Cook for approx. 15-20 minutes (note: a drumstick or thigh piece may take longer. Turn once during cooking).
  9. Once cooked serve and enjoy.

Traditional Cooking Method

  1. Put all the herbs and spices into a blender and blitz for 20 seconds/high speed to create a powder.
  2. Preheat your oven to 220ºC.
  3. Now add flour and mix 10 seconds/speed 4. Tip into an airtight container and only use what you need. The rest will keep for months if airtight.
  4. Whisk eggs in a separate bowl.
  5. Coat your chicken in flour mix, then egg, then flour mix again. This is important as you want a nice coating. Remember - flour, egg, flour.
  6. Place the chicken on an oven tray lined with baking paper.
  7. Drizzle each piece of chicken with some olive oil. We used about 1/2 tsp. of oil per piece of chicken. You'll need as much or as little as you like.
  8. Cook for approx. 15-20 minutes (note: a drumstick or thigh piece may take longer. Turn once during cooking).
  9. Once cooked serve and enjoy.

Nutrition

  • 8