Tuesday, April 6, 2010

Recipe: KFC Grilled Chicken

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Shocker here: this chicken is baked, not grilled! I don't have any evidence, but I'm pretty sure the folks at KFC aren't firing up the charcoal grill in the back of their kitchens either.

Even though it's the main dish, this is probably the easiest recipe in the meal (and they're all pretty easy!) I came up with the seasonings by looking at KFC's ingredients and eliminating everything artificial, which left me with precious few items to work with. KFC lists a couple of different fats (partially hydrogenated soybean or cottonseed oil, rendered beef fat) but I found that the fat from the chicken skin is enough to get the pieces crispy, so ignore the olive oil pictured above!  KFC also uses turmeric and I'd guess that's for its orange color, but it has a great peppery flavor and has long been used for its antioxidant and anti-inflammatory properties, so throw in a little bit if you can find it.

2 chicken thighs, skin on
2 chicken drumsticks, skin on
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon salt
1/2 teaspoon turmeric (optional)
Several grinds fresh black pepper
Special equipment:

Serves two
Cost per serving: $1.84

Preheat the oven to 400F. Mix everything but the chicken together in a bowl. Line a baking sheet with foil. Dredge the chicken pieces on both sides and place on the baking sheet at least six inches away from each other. Top with any remaining seasoning.

Bake for 30 minutes. You may hear crackling sounds midway through the baking but don't worry, that's just some of the fat leaving the skin. Let cool for several minutes before eating.

Cooking for One

The cooked chicken will store for a day or two in the fridge if you want to have it for lunch the next day, or just half the recipe.

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