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Laura

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Sunday, November 6th, 2016 06:31 pm
I haven't had KFC chicken in so long I can't actually comment how close this comes!

But since the "secret" recipe was splashed all over the press - whether it's accurate or not - I figured I'd adapt it to be low FODMAP suitable for my diet. It's yummy, whether it's accurate or not.

Half this recipe is sufficient for 12-13 chicken drumsticks (4+ pounds). You'll see in a moment why I didn't halve it, however... I might triple back to the original and just store it for use when I want some! O.o It'd be easier. (And anything that references 1/3 tsp or 2/3 tsp, I was totally estimating with sorta-heaping 1/4's....)

2/3 cup Bob's Red Mill 1-to-1 gluten-free baking flour (I suspect a plain rice flour would work fine here also)
2/3 tsp salt
1/2 tsp thyme
1/2 tps basil
1/3 tsp oregano
1 tsp celery salt (the level of celery exposure here should be low enough to be fine)
1 tsp black pepper
1 tsp dried mustard
1 Tbsp paprika
1 tsp ground ginger
1 Tbsp white pepper (yes, you really really need the white pepper)

The original also had garlic salt - I omitted and drizzled a little garlic-infused olive oil over some pieces and ate other pieces as was. I'll be honest, it's fine either way, so I'd skip the garlic-infused olive oil (that way, you don't have to try not to accidentally put too much on a piece). If you tolerate garlic well, add 2 tsp garlic salt to the recipe to get closer to the original, but at that point the only substitution is the gluten free flour

Pat the chicken legs dry. Coat lightly in the mixture (probably a shaking bag would be easiest, but rub it on, dip it, whatever method you prefer). Lay out on an oiled baking pan. Bake at 375 for 30 minutes, flip, and give it another 30 minutes or so, until well cooked / internal temperature of 160 (if you like to use a meat thermometer; I'm lazy about that).

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