Treat yourself, with Paul Plumbley’s delicious Lockdown M.F.C. (My Life Fried Chicken!)

It might not be possible to get a KFC at the moment, but worry not, The Stable Door Café’s Paul Plumbley has rustled up this recipe to make your very own, at home.

Why not try making some rainbow slaw and authentic wedges too? Paul has it all here for you!

Paul says: “If you’re missing the Colonel’s chicken because of lockdown, why not try our ‘My Life Fried Chicken?’ It’s fantastic with Teresa from Day Opportunities’ freshly picked salad and some purple cabbage slaw – why not cook some of our potato wedges for with it, for you very own ‘fakeaway?’”

My Life Fried Chicken

Please note that the allergens for this recipe are milk and flour.

Ingredients:

• 8 chicken thighs
• 500ml buttermilk
• 1tsp salt
• 2tsp paprika
• 1tsp chilli powder

For the coating:

• 250g plain flour
• 2tsp thyme
• 2tsp oregano
• 1tsp celery salt
• 1tsp black pepper
• 3tsp sweet paprika
• 1tsp dried mustard
• 2 tsp garlic salt
• 1tsp ground ginger
• 1tsp dried basil
• 1tsp white pepper
• 1tsp chilli powder

Method:

1. Mix the buttermilk with the paprika, salt and chilli (from the first section of ingredients).
2. Place the chicken thighs into the buttermilk mix, making sure they are completely covered and marinate over night.
3. Mix the plain flour with all the other herbs and spices.
4. One at a time, coat the chicken in the spiced flour, making sure it is completely covered with lots of the spicy mix.
5. If you have a deep fryer, heat to 150c, if not, use a heavy frying pan 1/3rd filled with oil and heat on a medium high heat.
6. Cooking two at a time, place in the hot oil and cook for three minutes each side, then place on a wire tray or oven rack or cooling rack, so the oil can drain.
7. Pre heat the oven to 170c.
8. Cook the chicken on the wire rack with a baking tray underneath to catch any oil that drips and cook for 10 minutes. Check that this is cooked all the way through.
9. Leave to stand for five minutes then eat.

Rainbow slaw

Please note that the allergens for this recipe are eggs and mustard.

Ingredients:

• 1 quarter red cabbage
• 2 carrots, peeled
• 3 spring onions
• 1 large gherkin
• 2 dsp mayonnaise
• 1 tsp fennel seeds (optional)
• A pinch of black pepper
• A pinch of salt

1. Thinly slice the red cabbage and spring onion.
2. Grate the carrot and gherkin and mix all of these together.
3. If you’re using the fennel seed, toast in a dry pan, then add.
4. Mix two large spoons of mayonnaise and the salt and pepper into the mix and stir well.

Wedges

Ingredients:

• 4 jacket potatoes
• 2dsp vegetable oil
• 3tsp paprika
• 1tsp curry powder
• 1tsp salt

Method:

1. Mix the oil and spices together in a large bowl.
2. Cut each potato in half, then each half into three or four wedges.
3. Put the wedges into the bowl with the oil and mix well.
4. Heat the oven to 170c.
5. Place the wedges skin side down, evenly spread out on a baking tray, and cook for 45 minutes.