KFC Fried Chicken Recipe

KFC Fried Chicken Recipe


Make KFC-style Fried Chicken at home with this recipe. A crispy and flavorful delight for fast food lovers. I've been told by actual KFC chefs that their chicken is actually cooked in a pressure cooker. I haven't tried that yet and will update when testing the suggestion I added. However, I have honed on this deep-fried version that uses surprises like MSG to bring out the flavors. Top Ramen chicken-flavored bouillon cuts corners and still savors some awesome flavor. The Colonel certainly didn't use Top Ramen as part of his secret herbs and spices, but to me, it adds a little something special. You may omit it if you desire.

KFC Fried Chicken Recipe



Cook time: 25 Min  Prep time: 25 Min  Serves: 4
Ingredients
3 lb whole chicken pieces
40 oz vegetable oil (or 6 cups shortening if using pressure cooking method)
2 c buttermilk
1 lg egg
2 2/3 c all-purpose flour
1 pkg Top Ramen chicken flavor seasoning (set noodles aside for another use)
2 Tbsp salt
2 tsp MSG (common brand is Accent)
1/2 tsp pepper
1/4 tsp sweet paprika
1/8 tsp garlic powder
Directions
Test Kitchen Tips: Here are suggested fry times for the chicken (turning halfway through frying): Wings - 10 minutes; Bone-in thighs - 16 minutes; Drumsticks - 12 minutes.
1. Place chicken pieces into a large glass or plastic bowl. Pour enough cold water to cover the chicken. Add 1/2 cup salt and 2 teaspoons granulated sugar to make a brine.
2. Cover and chill overnight in the refrigerator.
3. Remove chicken and discard brine. Rinse chicken thoroughly. Allow chicken to drain, about 20 mins, then pat dry with paper towels.
4. Whisk egg until whites are bubbly and a little frothy.
5. Gradually incorporate buttermilk until thoroughly mixed.
6. Combine flour, MSG, Top Ramen seasoning, and other seasonings into a separate mixing bowl and mix until well blended.
7. Heat oil in a fryer or large frying pot to 400 degrees. Meanwhile, dip chicken in the buttermilk mixture.
8. Then roll in flour mixture a few pieces at a time.
9. Let pieces rest for about 15 - 20 mins to allow breading to set.
10. Carefully lower chicken pieces into hot oil using a fry basket or heavy slotted spoon, a few pieces at a time so as not to crowd the chicken together.
11. Fry until chicken is a nice golden brown and internal temperature is 165 degrees.
12. Drain pieces on paper towels. Let rest for 15 minutes to allow juices to redistribute through the meat. Serve.
13. SUGGESTED PRESSURE COOKER METHOD: Melt shortening in a pressure cooker over medium heat until the temperature reaches 400 degrees. Drop the chicken, a few pieces at a time, and close and lock the lid. Cook for 10 minutes after pressure builds. Release the lid, remove the chicken, and drain. Let rest for 15 minutes. Serve.

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