West Fried Chicken

    1 hour 30 minutes

    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!


    Gisborne-Hawke's Bay, New Zealand
    59 people made this

    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 in English (7)


    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