InstaCrispy Fried Chicken (KFC Style)
Listen to that crunch! I made this fried chicken inspired by KFC fast food, and without exaggeration, it turned out better than the original. The crust was extremely crispy, well-seasoned, and with those irregular bits that make every bite even better. Inside, the chicken was very succulent. To make it extremely flavorful, it's ideal to marinate the chicken for at least 12 hours. This allows the seasoning to penetrate the meat much more, leading to an even tastier final result!
Source
View original recipeImported by: det:380a69af12b9fec992ec9dfc1bdf5355:f9406912c9bd748cf047a1d71f26ce6f8530711e488f318c6f637925a93c0919
This recipe was adapted from content found on @dopaoaocaviar. Ingredients and instructions were restructured into a standardized format. The original recipe belongs to its author.
Brine
Ingredients
- 2 tablespoonsSugar
- 1.5 tablespoonsSalt
- 1 tablespoonGarlic powder
- 0.5 teaspoonCayenne pepper
- 1.8 kgBoneless chicken
Directions
- 1
In a large bowl, mix the sugar, salt, garlic powder, and cayenne pepper with water to create the brine.
- 2
Add the boneless chicken pieces to the brine, ensuring they are fully submerged.
- 3
Cover the bowl and refrigerate for at least 12 hours to marinate the chicken.
720 min
Batter and Coating
Ingredients
- 473.18 mlCorn starch
- 236.59 mlWheat flour
- 4 teaspoonsDried thyme
- 1 tablespoonGarlic powder
- 1 tablespoonBlack pepper
- 2 teaspoonsBaking powder
- 2 teaspoonsOnion powder
- 0.3 teaspoonCayenne pepper
- 165.61 mlButtermilk
- 1 teaspoonSalt
- 1 teaspoonSugar
- 2.5 litersPeanut or vegetable oil
Directions
- 1
In a large bowl, combine the corn starch, wheat flour, dried thyme, 1 tablespoon of garlic powder, black pepper, baking powder, 2 teaspoons of onion powder, and ¼ teaspoon of cayenne pepper. This is your dry mix.
- 2
Take about a third of the dry mix and transfer it to another bowl. Add the buttermilk, 1 teaspoon of salt, and 1 teaspoon of sugar. Whisk thoroughly until you get a thick, smooth batter.
- 3
Remove the chicken pieces from the brine and pat them dry with paper towels.
- 4
Dip each chicken piece first into the buttermilk batter, ensuring it's fully coated. Let any excess drip off.
- 5
Immediately transfer the battered chicken to the bowl with the remaining dry mix. Press the chicken firmly into the flour, turning and coating it thoroughly to create craggy, irregular bits on the surface. These bits will become extra crispy when fried.
- 6
Heat the peanut or vegetable oil in a deep pot to 160°C (320°F). Use a kitchen thermometer to monitor the temperature.
- 7
Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.
- 8
Fry each batch for approximately 8-10 minutes, or until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 74°C (165°F).
10 min - 9
Remove the fried chicken from the oil and place it on a wire rack over paper towels to drain excess oil.
- 10
Garnish with fresh chives (optional) and serve immediately.