There are probably at least half a dozen different Slimming World KFC style chicken recipes out there at the moment. From wholemeal breadcrumbs and panko breadcrumbs to weetabix and sage and onion stuffing, it seems we all must love our KFC chicken! The recipe idea I found most intriguing though was using couscous to make a crispy style batter. Now I love couscous and eat quite a lot of it, so was crossing my fingers I would love this little twist on traditional fried chicken batter just as much…and it was pretty darn good! OK i doesn’t really taste like KFC, but the mixture of spices and the crispy couscous really do make for some tasty batter on the chicken.
I should note here that this recipe is now considered a **TWEAK!!** although I’m not entirely sure why to be honest. I understand tweaks, before a million people message me to explain it, but couscous is free and you don’t use more than a traditional portion size, in fact you use less. So I am actually not syning this as I am having it as part of a meal and actually won’t be eating a huge amount of it as it is only enough to coat the tops of these 2 pieces of chicken. But this is entirely up to you obviously, if you find tweaks do jeopardise your weightloss then please be careful and syn accordingly.
One last note before we crack on with the recipe itself. I am not a slimming world consultant, nor do I have any slimming world training, so please if you are in doubt of anything or want to know any syn values check with your consultant at group or on the Slimming World Website.
So I served up these 2 tasty pieces of Slimming World KFC Style Chicken with a corn on the cob, large salad, slimming world fries(I used a chip cutter and cooked them in an Air Fryer) and baked beans (add a few dashes of Worcestershire sauce to get a more authentic KFC beans taste) and it was just like getting a take away from KFC. My awesome Slimming World Potato salad would also taste great with this.
- 4 Chicken thighs (bone in, skin removed)
- 4 Chicken drumsticks (bone in, skin removed)
- 2-3 Small eggs (beaten)
- 120g Plain couscous
- 1tsp Mustard powder
- 2tsp Paprika
- 1/2tsp Cumin
- 1/2tsp Dried basil
- 1 Chicken or Vegetable stock cube
- 1tsp Garlic salt
- 1/2tsp Pepper (optional)
- Add the couscous, mustard powder, paprika, cumin, basil, garlic salt and pepper to a bowl, crumble in the stock cube and pour over boiling water so it is just covering the couscous. Allow to site for 5 minutes, then check to see if it has expanded enough, if it is still a little dense add a little more water and leave to stand again. We want the couscous to be dry in texture but fully expanded, so use the least amount of water you can to get a cooked consistency.
- Fluff it up with a fork to make sure its all separated.Then add half the beaten eggs and mix well, you want a gooey mixture rather than runny. If you think it can be a little more wet add more of the egg, but do it gradually.
- Spray a baking tray with frylight to reduce sticking (I used greasy proof paper and it still stuck in places so be warned)
- Now the fun bit, coating the chicken is a little difficult so I ended up only completely coating the top and sides of the pieces I used. I found the easiest way was to lay out all the pieces and spread the mixture across the tops and down the sides. It did stick easily in most places luckily, its just trying to coat top and bottom became a challenge, and it would have stuck to pan when cooking anyway.
- Pop the tray in the oven at 180 for 25-30 minutes. Your couscous coating should turn golden and crispy.
- Serve with your choice of sides and enjoy.
- If you like your chicken to have a bit of spice to it add a tsp of Cayenne Pepper to the mix for a good kick
- Sides to consider, Corn on the cob, Slimming World chips, Slimming World Coleslaw, Slimming World BBQ Beans, salad, roasted vegetables
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