Time 1h45m Number Of Ingredients 17 Steps:
Add the spices to a small food processor until they’re all uniform in size and the thyme, basil and oregano aren’t larger in size anymore. Add the flour in a bowl with all the herbs and spices and mix with a whisk. In a second larger bowl add the buttermilk and egg together and whisk until combined. Add the chicken to the buttermilk mixture for 20-30 minutes. Remove chicken from the buttermilk soak and let any excess buttermilk drip off. Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating. Let it rest on a cookie sheet for 20-30 minutes. Add oil to a deep fryer or a large pot that is at least 5 inches high so that the chicken can be fully submerged. Heat the oil to 350 degrees and fry in small batches for 15-18 minutes. Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet. If you add it to a paper towel or newspaper the bottom of the chicken will steam from the heat and become soft.
Time 35m Yield 1 chicken, 4 serving(s) Number Of Ingredients 14 Steps:
Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.
Time 45m Number Of Ingredients 16 Steps:
Take buttermilk or Curd in a bowl. If you use curd then add 1/2 cup water to it. Wash the chicken pieces with water and drain off water. Dip them in buttermilk. Keep it in a refrigerator over the night or at least 4 hours to marinate. This process makes chicken pieces soft and limp. After the marination, remove the chicken from the refrigerator and drain buttermilk. Keep it aside. Beat an egg and pour it in a bowl. Add ¼th cup of milk with it. Mix them well and set aside for 15 minutes. Combine all-purpose flour, cornflour, corn flakes powder, bread crumbs, mix-herbs, and garam masala in another bowl. Now sink the chicken pieces in the egg-milk mixture. Wet all sides of the chicken pieces with this liquid then transfer it to the flour-spices mixture to coat them. Coat all sides with this mixture. For extra crispy and crunchy dip the chicken in the egg mixture again and stuck flour-spice mixture again. Now let chicken pieces rest for 4-5 minutes to set the crust. Shake off all the chicken pieces to remove the extra dry crust. Take a heavy bottom deep frying pan or kadhai and pour enough cooking oil for deep frying. Heat it over a medium flame. Check the temperature by drop a small portion of the wet mixture in the oil. If it rises without browning then the temperature is perfect to fry. Drop the chicken pieces one by one in the hot oil. Stir often and fry all sides evenly. Keep the flame medium and fry until they turn golden-brown. Remove and keep on a paper towel to remove excess oil. Serve the fried chicken with your favorite sauces and salads. Now taste it after dipping in mayonnaise.
Time 3h30m Yield 4-6 serving(s) Number Of Ingredients 21 Steps:
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED. RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE). MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined. REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying. ADD the manufacturer’s recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge). CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration). FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure). MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken. REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary. SERVE and enjoy!
More about “kfc chicken recipes”
Time 10m Yield 24 Number Of Ingredients 14 Steps:
Combine brown sugar, parsley, garlic salt, chicken bouillon, tomato soup mix, cayenne pepper, rosemary, sage, paprika, onion salt, oregano, ginger, marjoram, and black pepper in a blender; pulse until ingredients are pulverized, 3 to 4 minutes.
