If choosing the latter, seek out bone-in chicken breasts, as fried chicken is always more tender when it's cooked on the bone. To break down the chicken, start with the breast-side up and the neck opening facing towards you. Remove the wishbone by slicing along each side, using your fingers to pull the tiny bone straight out.
Then, remove the legs and thighs by pulling the drumstick towards you and away from the body. Slice through the skin to expose the joint. Firmly twist the leg away from the body until the joint pops out of the socket. Slice through the exposed joint and pull the leg to free it.
Cut through the joint connecting the drumstick and the thigh to separate the two pieces. Repeat the process with the second leg. Next, hold the chicken vertically and carefully run your knife down along the ribs to remove the back from the breastbone. Remove the wings by pulling each one away from the body to expose the joint. Slice through the joint and cut around the drumette to remove it from the breast. Finally, keeping it on the bone, slice the chicken breast in half to make it easier to cook.
As far as we can tell, KFC does not brine their chicken before frying it. That said, after doing side-by-side tests, we determined that marinating the chicken in buttermilk was the only way to create chicken as juicy as KFC's. KFC uses pressure fryers to keep their chicken moist as it cooks something we'll talk about in a minute. Brining chicken helps it retain more moisture, and Serious Eats suggests soaking the chicken in buttermilk instead of a saltwater solution.
The buttermilk has the added benefit of tenderizing the meat, and adding an egg to the mix creates a stronger structure for the breading to stick to later. So, grab a large bowl and whisk the buttermilk and egg until they're well blended and homogenized.
Add the chicken pieces and let them marinate for 20 to 30 minutes. If you're a plan-ahead kind of person, place the bowl in the refrigerator to marinate overnight. Don't let the mixture sit for longer than 24 hours or the chicken will become mushy. While your chicken is marinating, it's time to prepare the breading. KFC's blend of 11 herbs and spices was a closely guarded secret until There have been several other copycat versions floating around the internet before and since this one, but this particular recipe is the closest thing we've tasted to the real deal.
We will say it has significantly larger quantities of spices than most recipes. If you don't want to go through the trouble of measuring the spice mix every time you want to make fried chicken, Tablespoon suggests doubling it up.
You can store it in an airtight container for up to three months. There is one teeny, tiny ingredient missing from the secret recipe uncovered by the Chicago Tribune : monosodium glutamate MSG. When their test kitchen tried out the famous chicken recipe, it was close to the original, "yet something was still missing. The writers for the Chicago Tribune aren't the only ones who believe MSG is the real secret ingredient. Ron Douglas, author of America's Most Wanted Recipes , claims to have cracked the secret recipe in We can't say we were willing to add that much MSG to our recipe, so we just sprinkled a little bit on at the end.
Before we start frying, we have to point out an important fact: One of the reasons KFC's fried chicken is so delicious is because they use pressure fryers. According to Slate , Harland Sanders did something very dangerous when he opened his restaurant back in the s and put oil rather than water in a regular pressure cooker. The idea behind cooking under pressure is that you can heat water hotter than its normal boiling point of degrees Fahrenheit, cooking food faster and more efficiently.
The same idea worked with oil — it was able to get much hotter than a regular deep fryer, cooking the chicken more quickly. Today, KFC still pressure cooks their fried chicken, although much more safely using commercial pressure fryers. Since most of us don't have one of those and we can't emphasize enough that you should not put fryer oil in your pressure cooker , we used a Dutch oven instead.
Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit. Fry chicken in batches. Breasts and wings should take minutes, and legs and thighs will need a few more minutes. Let chicken drain on a few paper towels when it comes out of the fryer.
Serve hot. Expert Tips tip 1. Nutrition Information Total Fat Heat oil of your choice in a heavy bottom deep pan. Check if the oil is hot enough. Then gently shake off the excess bread crumbs and add the breaded chicken to the hot oil.
The oil should be hot enough and the flame at medium high. Temperature: Optimal oil temperature here is right around F degrees. Hotter than that, and you will risk burning the exterior before the chicken is thoroughly cooked. Once done, remove them to a kitchen towel and leave for 30 seconds.
Then immediately move to a wired rack so they remain crisp for longer. If the chicken is not cooked through, you may refry them on a medium heat. The great news is that you really do not need any special equipment when making fried chicken at home. In terms of equipment, here are a few things I would strongly recommend:. For those health-conscious cooks who crave fried chicken, but want to steer clear of deep frying, an air fryer may be the ticket.
Bear in mind that an air fryer really is not a fryer at all, but rather, a small convection oven that circulates hot air with the use of a fan. This dry heat method has been known to create crisp results with a golden brown crust. The key here is to use perforated parchment sheets to line the air fryer basket and spray the surface of the chicken with an oil spray. To determine doneness, always check the temperature with an instant read thermometer and make sure you cook it to degrees.
Alternately, baking your breaded chicken in the oven will deliver tasty results, but with slightly less crunch. In this case, start by preparing your baking pan with a generous coating of oil. Place your chicken on the pan, skin side down, and bake at degrees for about 20 minutes, depending on size of your chicken, turning once at the halfway point.
What you will end up with is really tasty breaded chicken that will satisfy the likes of more healthy eaters. Related Recipes. For best results follow the step-by-step photos above the recipe card. Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Check your inbox or spam folder to confirm your subscription. My aim is to help you cook great Indian food with my time-tested recipes. Read more.. Good and Blessed day Swasthi. Good Day Norhasim Yes sure you can use it. Try out a small batch first and check how you like it.
Wishing you the best. May you excel in your new business! Hi Swasti Looks yummi. Want to try this recipe. Can I add some chili powder with the buttermilk and keep refrigerated overnight for some spiciness. Hi Anil, Thank you! Hope you like it.
Superb result Very easy to attempt Thank you. I tried many of your recipes and turned out to be awesome. My family loved i it. Thank you so much for mouthwatering recipes of various dishes. I turned out to be a great fan of yours. Hi Sharmistha, You are welcome! Glad to know it turned out good. Thank you so much for leaving a comment. I followed your recepie and it turned out delicious. However it tasted really good. I have tried out this receipe tdy and it came out awsome??
Hello Saumya, You are welcome! Glad to know! Thank you so much for following the blog. I am doing this today but with chicken legs. And I used rice flour as I did not have corn flour.
The thing is after adding rice flour.. Hi Mishu, I guess I am late in replying. Hope you are able to fix it. Hi, I just want to know that instead of buttermilk can I use maida marinated, still can be use as refrigerator, can u help me with that.
Hi Ash Buttermilk or yogurt is the key to get that tender yet crisp chicken. It tenderises the meat and keeps it moist after frying. I highly recommend using it. Hope this helps. Really super. Hi Ridhima Yes you can but oats will not crisp up much like bread.
You can instead use cornflakes. Hi Madhvi Thank you. Large pieces of chicken will not get cooked well if shallow fried. You can shallow fry if using thin fillets. You can also grill it in the oven. I have tried the kfc style chicken once and my family loves it so much, i am always being asked to make it again on family gatherings! Making it again today! Thank you Swastiiiii! Hi Memoona Thank you so much for the comment. Very happy to know your family loves it. I tried this recipe last night.
Since I didnt have time to marinate in brine liquid I tried using smaller pieces. Inspite of skipping the main marination step,the chicken turned out to b yum.
Keeping it healthy I airfryed them. Simply one of the best KFC chicken type recipes on the internet. Hi Nega Thank you so much for the comment. Very glad to know the recipe was useful. Hello swasti thanks for the recipe but I have a doubt , the recipe makes three pics so what I have to do to make much more chicken , or can I use chicken pics instead of leg pics or drum stick so how to made it pls give suggestion. Welcome Nafisa, The recipe is for half kg chicken. I have a similar recipe of frying chicken pieces big or small any.
Please check it here Chicken burger. I have made the burger patties the same way as this kfc fried chicken.
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