I’ve had this little cookbook from Michael Van de Elzen for a good year now. Making peoples’ favourite takeaways more nutritious, while making sure that they can still be served at a decent pace out of a food truck, is just the sort of show to pique my interest. A usual episode will have the host buying a range of items from the usual suspects, whether they be burgers, soft drinks/soda/pop (does that cover all the terminology?) right through to Mexican, Sushi, and Curries. I hope one day to review his take on Coca-Cola, but for today I’d like to introduce you to his substitute for the Colonel’s secret herb and spice concoction.
Go over here for the actual recipe.
So, after having a go at this I don’t know if I would qualify as Brigadier Peckish. In return for seriously dialing back the fat and sodium content I’m pretty happy to enlist this particular chicken coating in substitute for the few secret herbs and MSG or whatever it is they make the chicken out of at the Colonel’s place. We made about a kilo of chicken thighs out of this recipe, and I probably wolfed down about 800g of it all by myself. So much for taking some for lunch the next day. These were comforting, down home, a little wonky with the way they came out of the egg wash, but I loved them. Compared to some of the other recipes in this book, this is relatively quick to put together as well. Basically all the seasonings go in at the same proportion (1/2 a teaspoon each) except for the salt and chicken stock powder. In our experience, a full cup of potato flour and cornflour were not necessary, we’ll probably opt for half that amount next time.
Serve with citrus mash and coleslaw if you must be civilised, or with greasy fingers and plate licking after a long day in the trenches.