KFC Fried Chicken
Fried chicken is a universal comfort food, and there’s something magical about the way KFC does it. Are you a fan of that crispy, finger-lickin’ goodness that only KFC-style fried chicken can deliver? Imagine the joy of sinking your teeth into golden, crunchy chicken that rivals your favorite fast-food joint. The best part? You can create this scrumptious masterpiece right at home, no secret herbs and spices required!
KFC is known for its unique blend of herbs and spices, and while we might not have Colonel Sanders’ secret recipe, we can certainly come close. A simple mix of salt, pepper, garlic powder and chilli powder will infuse your chicken with that signature flavor. I also like to add some soy sauce and vinegar in the first marinade for the chicken to enhance the taste. The chicken is then coated thrice – once in a wet batter and twice in a dry rub. And then fried in hot oil to a golden brown color.
This homemade KFC-style fried chicken is crispy on the outside, tender on the inside and bursting with flavor. Who knows you might start loving this more than the original KFC style fried chicken..;)
KFC Style Fried Chicken
Course: StartersDifficulty: Moderate4
servings30
minutes40
minutesFinger-licking good!
Ingredients
- First Coating
Red Chilli Powder – 1 tsp
Black Pepper Powder – 1/2 tsp
Ginger-Garlic Paste/Powder – 1 tsp
Salt – 1/2 tsp
Soy Sauce – 1 tbsp
Vinegar – 1 tsp
Chicken – 500 gms
- Dry Rub
All-Purpose Flour – 1 cup
Salt – 1 tsp
Italian Seasoning – 1 tsp
Red Chilli Flakes – 1 tsp
Baking Powder – 1/2 tsp
- Second Coating
All-Purpose Flour – 1/4 cup
Cornflour – 1/4 cup
Salt – 1/2 tsp
Red Chilli Powder – 1 tsp
Baking Powder – 1/2 tsp
Vinegar – 1 tsp
Cold Milk – 1/2 cup
Water to thin the batter – if needed
Directions
- Into a bowl, add red chilli powder, black pepper powder, ginger-garlic paste/powder, salt, soy sauce and vinegar and mix well.
- Add the chicken pieces to this and mix everything together till well coated. Keep the marinated chicken refrigerated for atleast 15-30 min.
- Into a second bowl, mix together flour, salt, Italian seasoning, red chilli flakes and baking powder.
- And into a third bowl, mix flour, cornflour, salt, red chilli powder and baking powder till combined. To this, add vinegar and cold milk and mix well. Add water, if needed, to thin out the batter.
- Add the marinated chicken to the dry rub first and press it together onto the chicken pieces. Shake off the excess flour.
- Dip it next into the flour batter and then back into the dry rub. Shake off any excess flour.
- Heat oil in a pan or a kadai and add the coated chicken pieces to the hot oil.
- Fry on medium heat till golden brown and crispy.
- Serve hot with a side of mayonnaise and ketchup.
