• 3 chicken breasts
  • 100ml buttermilk
  • 50ml hot sauce
  • 100g breadcrumbs
  • 50g grated parmesan
  • 1tsp chilli flakes
  • 1tsp oregano
  • 1tsp salt
  • 1tsp pepper
  • olive oil (for greasing the baking tray)
  • For the gravy: 30g butter, 30g plain flour, 1 chicken stock cube, 1 beef stock cube, 500ml boiling water, 1tsp dried sage
  1. Preheat the oven to 190c.
  2. Slice up the chicken breasts into even strips. Place the buttermilk and hot sauce in a small bowl and mix together. In a separate bowl, stir together the breadcrumbs, chilli flakes, salt, pepper and parmesan. Grease a baking tray with olive oil.
  3. Coat each chicken strip in the buttermilk mix then drain and coat in the breadcrumbs. Line onto the baking tray and bake for 20-30 minutes until the crumb coating is crisp and the chicken is cooked through.
  4. While the chicken is cooking make the gravy. Melt the butter in a saucepan then add the flour. Stir and cook out for 1 minute then add the stock cubes and stir until dissolved. Gradually whisk in the hot water until you have a thick gravy then add the sage and reduce to a thick sauce consistency.
  5. When the chicken is ready, serve up alongside the gravy with some killer french fries.
NULL

Unfried Chicken and KFC Gravy

Ingredients

Instructions

Unfried Chicken and KFC Gravy

What You’ll Need:

  • 3 chicken breasts
  • 100ml buttermilk
  • 50ml hot sauce
  • 100g breadcrumbs
  • 50g grated parmesan
  • 1tsp chilli flakes
  • 1tsp oregano
  • 1tsp salt
  • 1tsp pepper
  • olive oil (for greasing the baking tray)
  • For the gravy: 30g butter, 30g plain flour, 1 chicken stock cube, 1 beef stock cube, 500ml boiling water, 1tsp dried sage

How You Make It:

  1. Preheat the oven to 190c.
  2. Slice up the chicken breasts into even strips. Place the buttermilk and hot sauce in a small bowl and mix together. In a separate bowl, stir together the breadcrumbs, chilli flakes, salt, pepper and parmesan. Grease a baking tray with olive oil.
  3. Coat each chicken strip in the buttermilk mix then drain and coat in the breadcrumbs. Line onto the baking tray and bake for 20-30 minutes until the crumb coating is crisp and the chicken is cooked through.
  4. While the chicken is cooking make the gravy. Melt the butter in a saucepan then add the flour. Stir and cook out for 1 minute then add the stock cubes and stir until dissolved. Gradually whisk in the hot water until you have a thick gravy then add the sage and reduce to a thick sauce consistency.
  5. When the chicken is ready, serve up alongside the gravy with some killer french fries.

More Magic

Leave a Reply