Tasty Kfc Style Fried Chicken Recipes

KFC FRIED CHICKEN

Steps:

• Cut the chicken into breast, thigh, leg, and wing pieces.
• In a shallow bowl, mix together the flour and all of the seasonings.
• In a large bowl, add buttermilk and beaten egg. Stir or whisk to combine.
• Add the chicken pieces to the buttermilk mixture.
• Soak the chicken for about 30 minutes.
• Place a wire rack on top of a baking sheet.
• To bread the chicken, remove the chicken from the buttermilk and shake off excess.
• Place each piece into the flour mixture.
• Coat the chicken fully and then shake off all of the excess flour.
• Place the chicken onto the wire rack.
• Bread all of the chicken. The breaded chicken should rest for about 15 minutes before frying.
• Heat oil to 350 degrees in a deep fryer. If you do not have a deep fryer you should use a Dutch oven and fill it half full of vegetable shortening. If you are using a Dutch oven, use a thermometer to make sure the temperature is maintained at 350 degrees. If the temperature drops too low, the breading will become greasy.
• Cook the chicken in 2 or 3 batches. The breasts and thighs will take about 15 to 18 minutes to cook. The wings and legs will take about 12 to 13 minutes to cook.
• Drain the fried chicken on a clean wire rack on top of a baking sheet.

KFC FRIED CHICKEN RECIPE

Steps:

• Take buttermilk or Curd in a bowl. If you use curd then add 1/2 cup water to it.
• Wash the chicken pieces with water and drain off water. Dip them in buttermilk.
• Keep it in a refrigerator over the night or at least 4 hours to marinate. This process makes chicken pieces soft and limp.
• After the marination, remove the chicken from the refrigerator and drain buttermilk. Keep it aside.
• Beat an egg and pour it in a bowl. Add ¼th cup of milk with it. Mix them well and set aside for 15 minutes.
• Combine all-purpose flour, cornflour, corn flakes powder, bread crumbs, mix-herbs, and garam masala in another bowl.
• Now sink the chicken pieces in the egg-milk mixture. Wet all sides of the chicken pieces with this liquid then transfer it to the flour-spices mixture to coat them.
• Coat all sides with this mixture. For extra crispy and crunchy dip the chicken in the egg mixture again and stuck flour-spice mixture again.
• Now let chicken pieces rest for 4-5 minutes to set the crust. Shake off all the chicken pieces to remove the extra dry crust.
• Take a heavy bottom deep frying pan or kadhai and pour enough cooking oil for deep frying. Heat it over a medium flame.
• Check the temperature by drop a small portion of the wet mixture in the oil. If it rises without browning then the temperature is perfect to fry.
• Drop the chicken pieces one by one in the hot oil. Stir often and fry all sides evenly. Keep the flame medium and fry until they turn golden-brown.
• Remove and keep on a paper towel to remove excess oil.
• Serve the fried chicken with your favorite sauces and salads. Now taste it after dipping in mayonnaise.

KFC EXTRA TASTY CRISPY CHICKEN

Steps:

• Trim any excess skin and fat from the chicken pieces. Preheat the oil in a deep-fryer to 350-360°.
• Combine the water, salt and MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates.
• Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
• When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first coat the chicken with the dry flour mixture, then the egg and milk mixture, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated.
• Drop the chicken, one piece at a time into the hot oil. Fry half of the chicken at a time (4 pieces) for 12 to 15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
• Remove the chicken to a rack or towels to drain for about 5 minutes before eating.