3 must-try American chicken recipes that'll cure any KFC grievances

If you haven't heard about the national outcry following the messed up KFC deliveries this week, you must have been on a digital detox.

Following reports that people actually went as far as to call the police after delivery vans were held up containing KFC's chicken stock - one thing's for sure, the UK is mad about fried chicken.

The good news is that the supermarkets are still stocking the stuff. Forget about KFC and bring that Southern chicken home with these recipes you can make in 15 minutes (or less).

Wings, doughnuts or nachos... the choice is all yours:

Frank’s Ultimate Buffalo Chicken Wings

Ingredients

175 ml Frank’s RedHot Buffalo Wing Sauce
1.25 kg chicken wings

Method (serves 6)

Pre-heat the oven to 260°C.

Bake the wings in a foil-lined pan on the lowest oven rack for 20 to 25 minutes until crispy and turn them just once.

To finish, toss the wings in sauce to coat.

If you want them a little dirtier, you can deep-fry the chicken wings at 190°C for 10 minute, or BBQ them over medium heat for 20 minutes. If you choose to BBQ just make sure that you turn them often.

Frank’s RedHot Potato Doughnuts with Spicy Salsa

Ingredients (makes 8)

500g floury potatoes, peeled and cubed

2 tbsp. Frank’s RedHot Buffalo Wing Sauce / Frank’s RedHot Original Sauce

75g shredded chicken

4 spring onions, sliced

75g cheddar cheese, coarsely grated or diced

60g peas, defrosted if frozen

60g flour

1 egg

100g panko breadcrumbs

oil for deep fat frying

For the salsa

3 tomatoes, deseeded and chopped

2 spring onions, sliced

handful each parsley and mint leaves, chopped

1 tbsp. Frank’s RedHot Original sauce

Method

Bring a large pan of water to the boil, add the potatoes and cook for 10 -12 minutes until tender. Drain really well and then mash. Stir in the Buffalo Wing Sauce, chicken, onions, cheese and peas with 1 tbsp. of the flour and some salt and pepper. Set aside until cool enough to handle.

Next, dust the work surface with some of the flour. Tip the potato mix onto the floured surface and shape into a round circle, about 10cm thick. Dust the top with more flour and cut out circles with an 8cm cutter and then cut a hole in the middle with a smaller cutter – around 3cm. Reshape the excess and cut more doughnuts. Place on a baking tray lined with parchment and chill for 20 minutes to firm up.

Whilst the doughnuts chill, combine the salsa ingredients and set aside. Crack the egg onto a shallow plate and beat, place the breadcrumbs on another plate. Heat the oil to 170C – if using a pan do not fill more than half way up. Dip each doughnut in the egg and then the breadcrumbs. Fry the doughnuts in batches for 2 minutes, flip them over and fry for another minute until golden all over, before scooping them out onto kitchen paper to drain. Serve whilst hot with the salsa.

Frank’s Buffalo Chicken Nachos (makes 8)

Ingredients

910g Softened cream cheese

475ml Blue cheese dressing

475ml Frank’s RedHot Cayenne Pepper Sauce

85g Crumbled blue cheese

680g Shredded cooked chicken

165g Finely diced celery

130g Shredded mozzarella or provolone cheese

Julienne vegetables, chips, crackers, etc.

For the salsa

3 tomatoes, deseeded and chopped

2 spring onions, sliced

handful each parsley and mint leaves, chopped

1tbsp. Frank’s RedHot Original sauce

Method

Whisk together the cream cheese, dressing, Franks and crumbled blue cheese.

Next, fold in the chicken and celery and mix well. Put 85g of the mixture into a shallow oven or microwave proof ramekins and then top each with cheese and nachos.

To serve - reheat the dip until its golden and bubbly and surround it with the ramaining nachos.