Receta KFC Fried Chicken
KFC Fried Chicken
By Raven Chelanee, on October 24th, 2012, Chicken, Fried Food, Meat, Restaurant Recipes
There is no medium when it comes to fried chicken, it is either good or it is bad. The skin has to be crispy, all the way around. It cannot be overly greasy and soggy at the bottom, yuck! The chicken needs to be juicy, not dried out. And of course, the seasoning needs to be on point, like seriously the bomb.
This fried chicken is like seriously the bomb. Perfectly crispy skin all around and super juicy meat inside. The seasonings are wonderfully tasty, especially since this is a copycat KFC fried chicken recipe. So if you are a KFC lover then this chicken is for you!
Delicious Rating: I think it tastes dead on to KFC’s original fried chicken recipe, maybe just a little bit better? Okay, all jokes aside, this is some good chicken. I love crispy skin and this definitely delivered. Also, the recipe is easy and you may have all the ingredients in your house right now. So fry up some KFC chicken at home at let me know how you think it rates up to the fast food chain!
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KFC Fried Chicken
Author: CookEatDelicious.com
Prep time: 2 hours
- Cook time: 16 mins
- Total time: 2 hours 16 mins
- Yields: 4 servings
- 8 pieces of chicken, I used 3 legs, 3 thighs, 2 wings
- 2 cups buttermilk
- 2 cups flour
- 2 tbsp salt
- 2 tbsp pepper
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp basil
- 1 tbsp oregano
- 1 tbsp ground ginger
- 1 tbsp nutmeg
- Vegetable oil for frying
Place chicken in a ziploc bag along with buttermilk.
Allow to sit for two hours in the fridge, turning bag once.
Add all dry ingredients into a separate ziploc bag.
Shake off excess buttermilk off chicken and place in flour bag.
Shake chicken well so that each piece is thoroughly coated with flour mixture.
Add oil to heavy skillet or pot.
The oil should be deep enough to cover half of the largest piece of chicken.
Heat oil to 335 degrees F.
Place chicken in hot oil, not overcrowding, maybe four pieces in first batch.
Fry for eight minutes and turn over.
Fry for an additional eight minutes.
Place on a wire rack and serve.
3.1.09
Letting the chicken soak in the buttermilk helps tenderize the pieces, moisten it up, and also gets rid of any excess blood.
I used my larger dutch oven to fry the chicken. It worked great and the oil ended up covering my legs and wings but it did not completely cover the thighs.
Delicious!