Mrs. Jackson Cooks

Life through food

Fakeaway no. 2: MJFC (Mrs Jackson’s Fried Chicken)

on November 9, 2011

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I know, I realise, MJFC does sound like a football club. I assure you its not. Infinitely tastier, for starters, and generally not full of football fans (although it may fill football fans). It’s my (or rather, Ravinder Bhogal’s) version of KFC. And I must say I’m pretty pleased with it. When I eat this, I wouldn’t rather have KFC at all. Ever!

I serve with spicy wedges (recipe you can find here, and some corn on the cob (done in a very high tech way of sticking in the microwave!) or some coleslaw (recipe for which you can find here You could even do some baked beans if you wanted…the colonel would be proud!

The recipe for the chicken comes from Ravinder Bhogal’s Cook in Boots recipe book which you can find here and is still my favourite recipe book of all time. She uses this recipe for chicken wings, but I prefer thighs and drumsticks. Just make sure you cook them properly (I usually stick them in the oven to keep warm for a few minutes once the wedges are done).

The recipe calls for whole spices, which I use – I’ve never used the ground ones and they do give a different taste, but if you don’t have the whole spices you could try ground coriander, cumin and some ground pepper instead. I expect it would work – it may just taste a little different.

What I like to do is get the wedges on early – do them before anything else as they take a good 30-40 minutes. Then whilst they’re doing I make the chicken coating, followed by the coleslaw. It’s perfect because the coleslaw needs about 15 minutes in the fridge once it’s made – which it gets, and then you’re ready to fry the chicken – and the wedges are then done at the same time as the chicken and you just get the coleslaw out the fridge. It’s all done in about 40-50 minutes tops.

Serve it all immediately in front of the tv and some comforting reality tv or a good movie and maybe even a bottle of wine. Perfect night in.

Mrs Jackson’s Fried Chicken

Serves 3

  • 4 tbsp cornflour
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 tsp black peppercorns
  • 1/2 tsp ground cinnamon
  • 2 dried chillis, crumbled or crushed (or use chilli flakes)
  • 1/2 tsp salt
  • zest of 1 lemon
  • 3 garlic cloves, crushed
  • 3 chicken drumsticks
  • 3 chicken thighs
  • Lots of oil (vegetable, rapeseed, sunflower, groundnut etc) for deep frying
  1. Grind the whole spices (and chillis if you like) together to form a rough powder.
  2. Put the cornflour in a bowl with the dried spices, the lemon zest, garlic, chillis, salt and cinnamon and mix together well.
  3. Heat about 3-4 inches of oil in a wok or high sided frying pan.
  4. Coat the chicken all over in the flour & spice mix. shake off the excess.
  5. When the oil is very hot and smoking, drop the chicken into the oil – be careful it doesn’t spit at you. You may need to fry in batches – make sure you give enough room to the chicken pieces to cook properly.
  6. I usually cook the chicken for a good 5 minutes on each side – sometimes longer if they’re large pieces. Test they’re done with a knife or skewer and drain onto kitchen towel.
  7. Serve immediately with wedges, coleslaw, corn on the cob, baked beans – whatever you prefer – it’s finger lickin’ good!

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