West Fried Chicken

West Fried Chicken


37 people made this

Started as an attempt to find a healthier and less expensive alternative to KFC. The end result is simply fantastic. Tender beautifully flavoured chicken with a crunchy beautifully flavoured coating. It just doesn’t get any better. KFC WAS GOOD, BUT WEST IS BEST!

Puckles Gisborne-Hawke's Bay, New Zealand

Serves: 4 

  • chicken pieces - 2 kg or thereabouts
  • 1 or 2 cups milk
  • 2 eggs
  • Tabasco sauce
  • 2 cups plain flour
  • 1 very heaped tablespoon salt
  • 1 1/2 heaped tablespoons caster sugar
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon dried oregano
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • olive oil or sunflower oil about 2 cm deep in pan

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Rinse chicken, cut off excess fat, cut any very big pieces in half and pat dry with a towel.
  2. Combine milk, few squirts of Tabasco Sauce and eggs in a bowl; whisk to blend well and set aside.
  3. In a large container with a lid, combine and sift the flour and dry ingredients. (Tip: I use a coffee grinder to powder the herbs to help release their flavour!)
  4. Dip the pieces of chicken in the milk mixture; let excess drip off back into bowl.
  5. Then put a few chicken pieces in the dry ingredients container, put the lid on and shake to coat thoroughly (a plastic bag would probably work just as well but I like to think I’m getting some use out of Shirl’s Tupperware).
  6. Place coated pieces on a clean surface and repeat with remaining chicken pieces. Leave them for about 30 minutes for the coating to get nice and moist.
  7. Heat oil in fry pan to 6 o’clock position on stove top element control. When oil is hot, but not smoking, fry chicken, a few pieces at a time until light brown on both sides (don’t crowd that pan).
  8. After frying each batch, place them on a rack in a 160º oven (don’t forget to put a tray under the rack to catch the drips!). This process is important, as it both drains excess oil and fat from the chicken as well as finishes cooking it in a very effective salute to healthy cooking!
  9. Chicken breasts will take a little less time than boney pieces – thighs take the longest, so cook thighs and legs first. That way they will spend a bit longer in the oven than the breasts.
  10. Pierce with a fork to see if juices run clear to check for doneness.

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Reviews (5)


I always use this recipe....it is better than KFC! - 18 Nov 2013


It was better than KFC!: - 29 Jul 2011


Beautiful! Will be making this again. - 17 Jan 2015

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