KFC Style Fried Chicken
That big red and white bucket with the pic of an adorable appachen (translates to grandfather but in my place, everyone who spots white hair and in their 60+age are called so) creates a pic of crispy tender and mouthwatering deliciousness. Col. Harland David Sanders was the founder of Kentucky Fried Chicken, now known as KFC with a blend of secret ingredients to create that finger licking goodness. Mmmmm....
My kids just loooove KFC. Who doesn’t? A total crowd satisfying pleaser if I may say so.
Exam time=full time hunger. What better way to keep two kids happy by giving them something they love in the hope that they will settle to go back to studying ( I have high hopes)
I’ve tried a variety of combinations and recipes and this one hit point on and closest to the original. Combined with homemade pillowy soft buns, coleslaw & potato wedges made it as good as a KFC order.
My two critics who are difficult to please, gave me a big thumbs up and full marks. I’m totally elated. Ahhh. The aroma and taste lingers. It’s definitely finger lickin’ goodness.
Let this be your weekend delight.
Ingredients
- Medium sized tender chicken-1 (1.2 to 1.5 Kg) Cut into large pieces, preferably skin on
- Oil - for frying
- For the Marinade
- Lemon Juice-1 lemon
- Garlic – 8 cloves
- Paprika Powder or Chilli Powder - 1 teaspoon
- Pepper Powder – 1 teaspoon
- Olive oil -2 Tablespoon
- Sugar – 1 Tablespoon
- Dried Oregano & Thyme – 1 teaspoon each
- Salt –As required
- For the Flour Mix
- Corn Flour – 6 tablespoon
- All-purpose Flour – 6 tablespoon
- Paprika Powder or Chilli Powder – 1/4 teaspoon
- Pepper Powder – 1/4 teaspoon
- Dried Oregano & Thyme – 1/4 teaspoon each
- Salt –As required
- Baking Soda -2 Pinch
- For the Dip
- 1 egg
- 1 ½ cup Milk
Instructions
Rinse the chicken pieces in cold running water and pat dry.
Mix all the marinade ingredients and crush to a coarse paste. Apply it generously to the chicken pieces, spread it all over. Pack in a zip lock and leave it for few hours to overnight in refrigerator.
1 hour before frying, keep the chicken out at room temperature.
Prepare the dip and powder mix for coating the chicken before frying.
For the Dip : mix 1 large egg and 1 ½ cup mix with a whisk.
For the dipping powder mix : mix together all the listed ingredients thoroughly.
Heat a large frying pan, add oil. Let it heat on high for few minutes.
Meanwhile take 1 piece of the marinated chicken at time, dip it in the egg& milk mix, tap off the excess liquid and dip it in the powder mix. Repeat for first set of 4 or 5 pieces.
Repeat the step twice; ensure that each piece is fully covered with the flour mix.
Add the coated chicken pieces into the hot oil, fry on high heat covered for a minute, followed by medium heat till it is cooked through, 8 to 10 minutes. Flip the pieces in between. Ensure that it is not too browned.
Once done, take out the fried chicken pieces using a strainer spoon. Drain and set aside on kitchen paper to absorb excess oil.
Repeat the same for other chicken pieces too.
Serve hot with fried potato wedges, fresh coleslaw salad, freshly baked buns and tomato ketchup.
Top it off with some cool fizz like a coke or 7up. Thank me later!!! 😃
Sounds good and easy. Thanks Sumod. My grandsons will love this.