In my opinion, it doesn’t work.īut the smell of the kitchen is truly magnificent and is making our bellies rumble with such ferocity it sounds like we could be starting a heavy metal band.Īnd in no time at all we’re able to rescue the now golden-coated fillets from the scalding hot oil and let them drain and cool down.įirst of all, we try the KFC mini fillets. The coating isn’t holding up as well as we had hoped and it’s taking a lot longer than hoped. Double dipping seemed to help thoroughly coat the filletsĪpparently we’re waiting for the chicken to float and, with the help of Adam’s thermometer, we can see things are ticking along quite nicely for the old-fashioned method. First of all is the traditional frying method, using oil. We choose to take two approaches to the cooking part.
#Quay hindsight crack
Given that I’ve previously been critical of KFC I feel it is only fair to directly compare the two and with Deliveroo set to drop off a few of the chain’s mini fillets, we crack on. The coating itself is a widely varied concoction, with the smell of the celery salt dominating the kitchen - it’s better than it sounds.Īnd with paprika, white and black pepper, garlic powder, mustard powder, ground ginger, thyme, basil and oregano all featuring, there’s a lot going on. First the mix, then the egg and then back to the mix. I’m told by Adam and Jon that double-dipping is the best way to thoroughly coat the chicken. We cut the meat into 12 large fillets - which was a mistake in hindsight. The first step is to slice the chicken up. So straight off the bat, our ingredients cost £24.70 which, to be fair, doesn’t seem any less eye-watering than a KFC. Two litres of Pura Vegetable Oil from The Food Warehouse came in at £4.50, but can be reused if you’re willing to put the time in to filter it. We opted for a ‘Higher Welfare’ brand - also from M&S - but no doubt it’ll be cheaper elsewhere. The same goes for the chicken which cost £12, coming out at £12.63 per kilo. Our box of six organic free-range eggs cost £2.20 from M&S, but obviously it is entirely up to you to shop around and find out what gets you the best value for money. No need for flour or spices – the Kayeffcee mix does that part for you. The next thing we must do is buy eggs, chicken and oil. “Let it sit for five minutes, let the coating go pasty otherwise it’ll fall off,” Dan advises. As I leave with a 350g bag of the coating - costing £6 - we’re given a firm warning.
"I've also actually just sold Salt & Spice, but the business will be staying in Faversham with a lovely young family taking over so no doubt there's an exciting future for the brand."ĭan’s passion is infectious and after smelling the mix I cannot wait to try it. We’ve even sent orders back out to the US and last week it went viral on Facebook and we sold out. “For the last six years, it’s been our top seller. We bought everything we needed from scratch - something you may not have to do “I took it into The Phoenix Tavern in Abbey Street, got great feedback, got creative with the play on words to help not get sued. “This started me on probably a two-month voyage trying to perfect the secret recipe and I literally ate home-cooked KFC for about two weeks, tweaking the ingredients until I knew it was close. “Not long after launching the Salt & Spice brand I was asked by one of our regular customers ‘Do you do a KFC coating-type blend? I’m not happy going there so wanted to make my own’” said the 49-year-old. His dream was to recreate this Aladdin's cave of colour, aroma and flavours in Faversham and in 2017 he opened his shop with his mum, keen to show locals what they’re missing out on.Īfter a recent Facebook post saw business boom suddenly, I asked how the birth of this particular mix came about. We took the chance to pay the creator of Kayeffcee a visit at his workplace at Standard Quay.ĭan Salter spent a lot of time travelling in the Middle East, sampling flavours at the greatest bazaars and markets of the world. To help me out - for I cannot cook - I enlisted my friends Adam and Jon to do the heavy stuff while I stood in the background and looked pretty.īoth of them are self-confessed foodies - with Adam in particular a wannabe chicken connoisseur - and fairly decent in a kitchen.
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