Crispy Fried Chicken KFC Style | New & Improved Hot & Crispy Chicken Fry
Author: 
Recipe type: American
Cuisine: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3 Servings
 
Ingredients
  • Chicken - 4 drumsticks & 4 thighs, skin-on & bone-in
For brining:
  • Buttermilk - 2 cup
  • Chilli sauce - 2 tbsp
  • Salt - 1 tsp
  • Black pepper powder - ½ tsp
  • Grated garlic - 1 tbsp (or 1 tsp of garlic powder)
For frying:
  • All-purpose flour/maida - 2 cups
  • Cornflour / cornstarch - ¼ cup
  • Salt - 1 tsp
  • Black pepper powder - ½ tsp
  • Mixed herb / Italian seasoning - 1 tsp
  • Red chilli powder / paprika - 2 tsp
  • Sunflower oil/canola oil - enough for deep frying
Instructions
  1. Wash and pat dry your chicken drumsticks and chicken thighs. Then make deep cuts with a sharp knife at the thickest part of each drumstick and thigh.
  2. Take a large bowl, big enough to hold all the chicken pieces, and add all brining ingredients to it - buttermilk, chilli sauce, salt, black pepper and garlic. Whisk well to mix everything evenly.
  3. Now drop the chicken pieces into the buttermilk mixture making sure that all the pieces are well inside the liquid and not poking out. Feel free to increase the amount of buttermilk if 2 cups are not enough.
  4. Cover the bowl with a tight fitting lid or a cling wrap and let it chill in the refrigerator overnight or at least for 4 hours for the flavor to develop and season the chicken from inside.
  5. When you are ready to fry, take the chicken out of the refrigerator at least an hour before that so that it comes somewhat closer to room temperature.
  6. Now take a deep pot for frying and put it on medium flame. Add enough oil of your choice so that the big pieces of chicken remain fully inside the oil while frying.
  7. While the oil is getting hot, mix all the coating ingredients in a large dish - all-purpose flour (aka maida), cornflour (aka cornstarch), mixed herb or Italian seasoning, red chilli powder or paprika, salt and black pepper powder. Give a good mix so that the spices are distributed evenly.
  8. Now take one chicken piece at a time and let the excess buttermilk drip off. Then drop it in the flour mixture. Then using the dry hand, start coating the chicken with flour mixture on all sides giving a good thick coating. Repeat the above for all chicken pieces.
  9. When the oil is hot and bubbling, reduce the heat on low and start dropping the flour coated chicken into the hot oil one by one. Do not overcrowd the pan, only fry that many pieces at a time which can comfortably float in the oil without pushing each other. You will have to fry in batches.
  10. Bring back the heat to medium and ensure that the oil temperature does not drop significantly. Fry each batch of chicken for 8-10 minutes on medium heat, frequently turning them using a slotted spoon or spider. (See above for pro tip!)
  11. While the chicken is frying, cover a large plate or even a baking sheet with kitchen paper which will absorb the excess oil from the chicken.
  12. After about 10 minutes, take the chicken out one by one using a slotted spoon or spider, allowing the excess oil to drip off. Then place them carefully on the plate covered with absorbent kitchen paper.
  13. At this point, you can sprinkle a pinch of salt over the hot chicken pieces and let them rest for a few minutes before serving.
  14. Your hot and crispy KFC style homemade chicken fry is ready to devour! Serve it with ketchup or your favorite mayo dip. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2023/05/crispy-fried-chicken-kfc-style/