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Ali Leonard shares her lockdown KFC 'Fakeaways' recipe
In The Kitchen
In The Kitchen

Ali Leonard shares her lockdown KFC 'Fakeaways' recipe

Missing takeaways? Try this recipe out at home!

Missing takeaways over lockdown? Ali Leonard has your back!

"I made this over the Level 4 lockdown Easter weekend last year. I think you know how to make potato and gravy but here are the recipes for the chicken and the slaw. I printed the labels and banished my husband from the kitchen! I got him outside mowing lawns etc until he was allowed to come back in the house. He was most impressed. These are the pics from our Easter homemade takeaway scoff. Enjoy and let us know how you go. Much Love Ali."

Ali Leonard shares her lockdown KFC 'Fakeaways' recipe


AFC - Ali's Fried Chicken

  • 1 ¾ cups buttermilk (400 mL) or milk with lemon juice in it will create a buttermilk for you
  • 2 eggs
  • chicken pieces (my fave are thighs and drums)
  • Oil for frying 
  • 2 cups flour(250 g)
  • 2 teaspoons salt
  • ½ tablespoon dried thyme
  • ½ tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon celery salt
  • ½ tablespoon black pepper
  • 1 tablespoon mustard powder
  • 2 tablespoons paprika
  • 2 tablespoons garlic salt
  • 1 tablespoon powdered ginger
  • 1 tablespoon white pepper

For the Slaw

  • 8 cups finely chopped cabbage I did mine in the food processor for the full effect) 
  • 1/4 cup finely chopped carrot
  • 2 1/2 tablespoons very finely minced /chopped onion
  • 1/2 cup mayonnaise
  • 1/3 cup granulated sugar
  • 1/4 cup whole milk
  • 1/4 cup buttermilk ( again lemon juice squeezed into milk will create a buttermilk for you) 
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper


For the Chicken

  1. Beat the eggs into the buttermilk.
  2. Add the chicken pieces to the buttermilk mixture and chill for an hour or two
  3. In a large  bowl, mix the flour with all the herbs and spices.
  4. Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
  5. Heat oil in a large  pan quite high , then turn to low heat.
  6. Fry the chicken in batches  until the chicken  skins turn golden brown. Then I like to finish it in the oven . I used the oil in the pan to brown and crisp and the oven to finish off the cooking 
  7. Transfer to a paper towel-lined plate.
  8. serve with the trimmings ! your home made fries and potato and gravy and the slaw 

For the Slaw

  1. Chop the vegetables very fine: the cabbage, carrots, and onions are all chopped very fine, almost like the size of rice. You can chop them with a sharp knife, or if you have a food processor with a shredding attachment, use that and then finely chop with a sharp knife.

  2. In a large bowl, combine all the ingredients for the dressing. Whisk until smooth.

  3. Add in cabbage, carrots, and onion; mix well until everything is thoroughly coated.

  4. Cover and refrigerate overnight. (If you have time - and can remember! - stir it occasionally. This will give you the absolute best results.) Stir again before serving and enjoy!