KFC CHICKEN ORIGINAL RECIPE
Ingredients:
8 chicken thighs
500 ml of milk
300 g flour
1 tablespoon spices to taste: oregano, paprika, curry, onion powder, garlic powder
+1/2 teaspoon of the previous spices plus 100g of flour
Salt and pepper
Oil
Preparation:
1. The first thing to make KFC-style fried chicken is to prepare a tempura. To do this, we put 300g of flour and a tablespoon of each of the spices that we have chosen in a fairly wide container. We also add a good pinch of salt. It may seem like too many spices to you, but here is the secret of the recipe. In addition, when eating, they give that taste that we want, but they are not so noticeable in the mouth. We also add the milk, between 350 and 400 ml. The exact amount will depend a lot on the brand of flour used. The idea is to mix everything with a whisk and leave a rather liquefied mass, but with plenty of body. When all the ingredients are well mixed, we pass the rod over the tempura and, if it sticks to it but immediately falls off, this will be the exact texture we want.
2. Now we put the seasoned chicken inside the tempura. We cover it well with it and cover it. Let it macerate for at least an hour in the fridge. If it is longer, better.
3. After the time, we prepare the outer batter that the chicken will carry. Put the 100g of flour that we had reserved on a plate and add half a teaspoon of the same spices that we had previously added to the tempura. We remove everything well so that all the spices are mixed with the flour.
4. We take the chicken out of the refrigerator and, without removing too much excess of the tempura dough, we pass it through the flour. Let it permeate well with her. Then we put it in abundant olive oil, over high heat but not too much or they will be raw in the center (I do it at a power of 7, out of the maximum 9 that my ceramic hob has) and fry it. They will be ready in about 10 minutes.
enjoy
Here’s a developed recipe for KFC-style fried chicken based on the provided instructions:
### KFC Chicken Original Recipe
#### Ingredients:
– 8 chicken thighs
– 500 ml milk
– 300 g all-purpose flour
– 1 tablespoon each of:
– Oregano
– Paprika
– Curry powder
– Onion powder
– Garlic powder
– Salt and pepper to taste
– Oil for frying
#### Outer Batter:
– 100 g all-purpose flour
– 1/2 teaspoon each of the spices used in the main tempura batter
#### Instructions:
1. **Prepare the Tempura Batter:**
– In a wide container, combine 300g of flour with all the spices (oregano, paprika, curry powder, onion powder, garlic powder), and a pinch of salt.
– Gradually pour in the milk while whisking until a smooth, thick batter forms. Aim for a consistency where the batter coats the back of a spoon but is still pourable.
– The batter should be well-seasoned but not overwhelmingly so.
2. **Coat the Chicken:**
– Place the chicken thighs into the prepared tempura batter, ensuring they are fully coated. Cover the container and let the chicken marinate in the fridge for at least an hour, preferably longer for better flavor penetration.
3. **Prepare the Outer Batter:**
– Mix the 100g of reserved flour with 1/2 teaspoon of each of the spices used in the main tempura batter. This will be used for the outer coating of the chicken.
4. **Frying:**
– Heat oil in a frying pan over medium-high heat. Aim for a temperature around 350°F (175°C).
– Remove the marinated chicken from the fridge. Without shaking off excess batter, dredge each chicken thigh in the seasoned flour mixture until well-coated.
– Carefully place the coated chicken thighs into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
– Fry the chicken for about 10 minutes, turning occasionally, until they are golden brown and cooked through. Ensure the internal temperature reaches 165°F (75°C).
– Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
5. **Serving:**
– Serve the KFC-style fried chicken hot, with your favorite sides and dipping sauces.
Enjoy your homemade KFC-style fried chicken!