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 the recipe for here.

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think.

Tracey and Jo

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

Ingredients

Herbs and Spices

  • 1 tsp. oregano
  • 1 tsp. tarragon
  • 1 tsp. ground chilli (adjust to taste - or leave out)
  • 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 (we use spelt flour, but any plain flour will work fine)
  • Chicken breast fillets (we used 3 chicken breasts, but you could use legs, tenderloins, wings etc). To make the twister chicken wraps we sliced the chicken into long strips}
  • 2 -4 eggs (depending on how much chicken you have to coat)

Instructions

Thermal Cooking Method

  1. Put all the herbs and spices into the mixing jug and blitz for 20 secs/speed 9 to create a powder.
  2. Preheat your oven to 220ºC.
  3. Now add flour and mix 10 secs/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 mins (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 secs/high speed to create a powder.
  2. Preheat your oven to 220ºC.
  3. Now add flour and mix 10 secs/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 mins (note: a drumstick or thigh piece may take longer. Turn once during cooking).
  9. Once cooked serve and enjoy.

Nutrition

  • 8