- 200g Mashed potato per person
- 40g shredded light cheddar per person
- 1 tin sweetcorn, drained
- For the chicken
- 2 large chicken breasts (or cuts of chicken of your choice)
- 4 slices of 400g wholemeal bread
- 1 teaspoon oregano
- 1 teaspoon chilli powder
- 1 teaspoon ground sage
- 1 teaspoon basil
- 1 teaspoon pepper
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 2 eggs
- For the gravy
- 1 large red onion, halved and sliced
- 2 cloves of garlic, crushed
- 1 tablespoon Italian herbs
- 720ml of beef stock
- splash of balsamic vinegar
- 1 tablespoon of tomato paste
- spray oil
- black pepper
Splash a huge pot over medium hotness with some shower oil.
Add the onion and garlic and cook until caramelized, add some stock to keep the onions from adhering to the dish.
Add the spices, staying stock, tomato glue, and a sprinkle of balsamic vinegar, bring to the bubble, and diminish heat.
Permit to stew covered for approx 45 mins to draw out the flavor.
In the interim, cut the chicken bosoms into little, reduced-down pieces.
Barrage the bread until fine breadcrumbs are in a blender. Put into a bowl and add the flavors in general and combine until everything is mixed as one to make your covering.
Break the eggs and combine them as one. The chicken should be dunked in the egg and afterward to the breadcrumb blend and rehashed to get an in any event, covering.
Prepare the chicken on the stove for 20-25 mins on medium hotness, until cooked through.
At the point when the sauce has cooked for the necessary time, add to a blender and rush until smooth.
For the bowl to resemble the KFC form, it should be layered as 1. pounded potato, 2. sauce, 3. sweetcorn, 4. chicken, 5. cheddar, 6, sauce.