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kfc style chicken

KFC Chicken Recipe

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Ingredients Method Video Notes

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

Method
 

  1. Make Buttermilk by mixing yogurt and water till no lumps.
    buttermilk
  2. Add the salt and spices, Ginger Garlic paste. Marinate atleast 30 mins or overnight refrigerated for juicy tender chicken.
    buttermillk kfc
  3. Mix cold Egg whites with Salt.
    egg wash
  4. Make the dry coating by mixing All Purpose Flour with cornflour and spices.
    dry mix
  5. Take the Chicken and coat with the flour mix well.
    coating
  6. Then Dip into the Egg Wash, shake excess and coat with the flour mix till flakes form on the skin.
    coating
  7. 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.
    coating kfc
  8. Deep fry immediately in hot Oil till Golden brown on both sides. Took around 8-10mins on medium heat.
    fry kfc
  9. Drain them aside on a cooling rack to maintain crispiness.
    kfc chicken
  10. I made a sauce by mixing Ketchup, Mayonnaise and Sriracha Sauce. This goes great with the fried chicken. Bon Appetit 🍽️ 🥰
    kfc chicken

Video

Notes

Trick lies in creating the flour flakes( breadcrumbs like Flaky texture) on the pieces. You need to press lightly the flour on the chicken and massage up and down then shake the excess flour off, repeat this process till you see crumbs getting formed on the chicken pieces.
Once done stop and fry immediately. Never keep aside for frying later else the coating dries up.
For frying always heat the oil properly, pieces should sizzle else the coating will get washed off in the oil. Once one side is slightly firm, turn the heat down to medium and cook further. After frying keep them on a wire rack to cool. This helps them to stay crispy.