KFC-Style Fried Chicken Drumsticks: An Easy Step by Step Guide to Making Crispy Fried Chicken Drumsticks at Home for the Best Flavor and Texture. Marinated in a simple buttermilk marinade to keep the chicken tender and juicy overnight and then coated in an egg white and aromatic flour mix to create those crispy layers outside and juicy chicken inside.
KFC was founded by a man called Harland Sanders aka Colonel Sanders. He started serving his trademark fried chicken when he owned a petrol station just outside North Corbin, Kentucky, back in 1930. After impressing the locals, he was given the title of honorary colonel from the Kentucky governor in 1936 and a mention in Duncan Hinesβ 1939 book Adventures In Good Eating.
As soon as he realised it was his chicken people were into and not his petrol, he scrapped the petrol station and turned it into a 142-seat roadside restaurant and motel called Sanders’ Court & Cafe.
The KFC recipe is super-secret. During his lifetime, Colonel Sanders always kept the blend of 11 herbs and spices for his trademark chicken in his own head, before writing it on a scrap of paper, which he kept in his wallet. These days, the recipe is kept under literal lock and key at the KFC headquarters; with just a few select members of the company privy to the information.
The mystical blend of 11 herbs and spices is so well protected that it remains in a locked vault at KFC HQ. Even chefs only get half the formula at any one time in order to maintain secrecy. Eight decades after it first hit restaurants, the Colonel’s Original Recipe Chicken remains just as mysterious as ever.
Do Checkout my KFC Popcorn Chicken Recipe | KFC Chicken Nuggets, KFC Chicken Tenders Recipe, Chicken Strips | Breaded Chicken Fillets, Turkish Chicken Adana Kebab, Chicken Nuggets Chicken Shawarma Step by Step and Chicken Kebab
KFC Chicken Recipe
Ingredients
Buttermilk Marinade
- 500gm Chicken Legs
- 125 ml | 1/2 Cup Buttermilk (1/4 Cup Plain Yogurt plus 1/4 Cup Water)
- 1 Tsp Salt
- 1/2 Tsp Black pepper powder
- 1 Tbsp Lemon juice
- 1 Tbsp Plain White Vinegar
- 1 1/2 Tsp Ginger Garlic paste
Wet Coating
- 3 Egg Whites, Cold mixed with salt
Dry Coating
- 1 Cup All Purpose Flour
- 1/2 Cup Corn flour
- 1 1/2 Tsp Salt
- 1 1/2 Tsp Garlic powder
- 1 Tsp Ginger powder
- 1 Tsp Onion powder
- 1/2 Tsp Black pepper
- 1/2 Tsp White pepper
- 1 1/2 Tsp Paprika
- 1/2 Tsp Cayenne pepper
- 1/2 Tsp Thyme
- 1/2 Tsp Basil
- 1/2 Tsp Oregano
- 1 Tsp Dried Mustard Powder
Instructions
- Make Buttermilk by mixing yogurt and water till no lumps.
- Add the salt and spices, Ginger Garlic paste. Marinate atleast 30 mins or overnight refrigerated for juicy tender chicken.
- Mix cold Egg whites with Salt.
- Make the dry coating by mixing All Purpose Flour with cornflour and spices.
- Take the Chicken and coat with the flour mix well.
- Then Dip into the Egg Wash, shake excess and coat with the flour mix till flakes form on the skin.
- Rub the flour gently onto the skin and shake off the excess. Repeat this till you see layers form on the skin. Shaking the flour after pressing it onto the skin will create those beautiful flakes for a crispy chicken.
- Deep fry immediately in hot Oil till Golden brown on both sides. Took around 8-10mins on medium heat.
- Drain them aside on a cooling rack to maintain crispiness.
- I made a sauce by mixing Ketchup, Mayonnaise and Sriracha Sauce. This goes great with the fried chicken. Bon Appetit π½οΈ π₯°
