Missing your favorite KFC-style fried chicken at home? Worry not; we’re unlocking the secret to the best fried chicken ever. This recipe will give you a perfect crispy and flaky crust on the chicken. Enjoy it with ketchup, mayo or anything you like it with.
Ingredients for KFC Style Fried Chicken Recipe
Steps for KFC Style Fried Chicken Recipe
KFC Style Fried Chicken Recipe
Ingredients
• ½ Cup Curd
• 1 tbsp white vinegar
• 1 Cup Water
• 1 Tsp ginger garlic paste
• Salt to taste
• 1 tsp Crushed Black Pepper
• 5 Chicken leg Pcs
• 1 Tbsp Oregano
• 1 Tbsp Garlic Powder
• Salt
• 1 Tsp Coriander Powder
• 1 Tsp Red Chilli Powder
• ½ Tsp Black Pepper Powder
• ½ Tsp Turmeric Powder
• 1 Tsp Ginger Powder (Saunth)
• 1 & ½ Cup All Purpose Flour
• ½ Cup Corn Flour
Steps
• In a bowl, take curd, add white vinegar or lime juice, water, ginger and garlic paste, salt to taste, crushed black pepper. • Blend the ingredients using a whisk. • Take chicken leg pieces and make deep gashes on them using a knife. • Note – making deep gashes or cuts ensure spices reach the insides evenly. • Dip the chicken leg pieces in the batter and soak them well. • Cover and set in fridge for 3 hours or for at least 2 hours. • Note – you can also soak the chicken overnight or for 4 to 5 hours. • To coat the chicken – take the following spices for it. • Oregano, garlic powder, salt, coriander powder, red chilli powder, black pepper powder, turmeric powder and ginger powder (saunth). • In a bowl, take all purpose flour, add corn flour and all the spices. Mix everything. • Note – take big bowls as it will help in coating process easily. • Add the chicken piece in the flour batter, drain it properly before adding. Coat it well with flour. Make sure flour reaches properly into the gashes. • Keep rolling in flour for a minute or two. • Note – We’re using skinless chicken in this recipe. You can use chicken which has skin. • In a bowl, take water at room temperature. It shouldn’t be hot or cold. • Dust off excess flour from the chicken piece and dip it in the water. Let it be for 4 to 5 seconds. • Remove the piece, drain out water and put it in the flour again. Coat with flour again by repeating the same process. • On another side, heat oil in a pan for frying. • Dust off the excess flour and dip the piece in water again. Remove after 4 to 5 seconds. • Drain out water and put in the flour again. Coat well with flour and press a bit firmly with hand. • Note – We’re performing the coat-dip process to give a crispy covering to the chicken. • Dust off the excess flour and add the chicken into the pan. Keep the flame on medium level. • Let the chicken cook for 4 to 5 minutes. Flip the chicken and cook the other side for 4 to 5 minutes. • Coat and fry the rest of the chicken pieces in same manner. Serve hot.
