Homemade KFC Style Fried Chicken Recipe

This one is my personal favorite and that I had been making an attempt out this instruction for quite it slow currently. the first instruction for KFC cooked chicken could be a secret, thus no one is aware of however they really bonk, although once a great deal of analysis on this subject, I came to understand that KFC’s original product is pressure cooked chicken items seasoned with eleven varieties of herbs and spices.

Now pressure chicken isn't a usual home appliance, thus to form these delicious KFC vogue cooked chicken simply reception, we have a tendency to do would like a ballroom dancing procedure of initial marinating the chicken then cookery. whereas regular chicken recipes don't need marination for long, this explicit instruction would force longer marination time to induce that good dampish and juicy chicken underneath the tender layer.

I have used mixed herbs during this instruction as a result of I found that the eleven herbs include of basil, thyme, oregano and these square measure all constituents of “mixed herbs”, that is today Associate in Nursing simply offered the product in supermarkets. If you can't realize it, you'll replace it with our endemic garam masala powder and provides these tender chicken a pleasant hint of Indian flavor.

Ingredients:

Chicken – 8 to 10 pc (use big chunks and preferably thigh and drumstick cuts)

For marinating the chicken:

Milk – 2 cups

Lemon juice – 4 tbsp

Black pepper powder – ½ tsp

Salt – 2 tsp

Garlic paste – 1 tbsp

Ginger paste – 1 tsp

Paprika powder – 1 tsp

Mixed herbs – 2 tsp

Cardamom powder – 1 tsp

Mustard paste – 1 tsp

Eggs – 2 nos.

For the outer crispy coating:

Maida/all purpose flour – 2 cups

Salt – 1 tsp

Baking powder – 1 tsp

Black pepper powder – ½ tsp

Paprika powder – 1 tsp

Mixed herbs – 1 tsp

Recipe:

In a large mixing bowl take the milk and add the lemon juice. Mix and keep it aside for 10 minutes. The milk will curdle and form buttermilk which is an essential ingredient for marinating the chicken. This is what is going to keep the chicken moist.

Now add rest of the ingredients (Black pepper powder, Salt, garlic paste, ginger paste, paprika powder, mixed herbs, cinnamon powder, mustard paste and eggs) into the buttermilk and beat it gently.

Dip the chicken pieces and leave it for overnight marination (8-9 hours) or at least for 4 hours. Keep it in refrigerator.

Take it out from the refrigerator and before frying the chicken, make sure to bring it to room temperature. If the chicken pieces are dipped into the hot oil, directly after taking out of the refrigerator, the temperature of the oil will drop suddenly and the chicken will not be fried uniformly. Also the chicken will absorb oil and will not be crispy.

In the meantime, take sufficient oil in a wok for deep frying and heat it.

Prepare the flour mixture for the coating.

Take one chicken piece at a time from the marinade and roll them in the flour mixture. Double coating is not necessary.

Shake off the excess flour and directly dip the chicken piece into the hot oil. Make sure the oil is not smoking hot or else the coating will burn immediately and the chicken will be left raw. (Ideally the temperature should be 170-180 °C)

Fry the chicken over a medium heat. Do not over crowd the pan, fry not more that 2-3 pieces at a time.

Cook for 6-8 minutes until it is nicely brown.

Serve it with tomato ketchup or salsa.