Chicken recipes
KFC chicken
5 (1)
40 min
Serves 4
General
First, the chicken is cut in portion sized pieces (a whole chicken can be cut in 8 to 10 pieces). The chicken pieces are then marinated in liquid for 1 hour up to a whole day, depending on the recipe. The marinating liquid can range from water with flavoring agents (as in this recipe) to milk. The purpose of marinating the chicken is mainly to tenderize the chicken and make it juicier.
When the marinating process is over, the chicken is coated with a flour mixture. This stage is very important since most of the flavor of the chicken comes from the crispy coating. The flour mixture is made of a combination of flour, baking powder, herbs and spices. The authentic KFC recipe is kept secret so any combination of ingredients is a lucky guess. Typically, ingredients that are used in the flour mixture are garlic, salt, black pepper, paprica, tarragon and chervil. To help the flour stick to the chicken, the chicken is first dipped in an egg and milk mixture.
Note: In several recipes the dry ingredients (like flour, spices and herbs) are mixed with liquid ingredients (such as milk, vegetable oil, vinegar, etc) to make a batter. The chicken pieces are then coated with this batter.
After the chicken is coated, it is deep fried, preferably in shortening or lard. Chicken at KFC is typically served with coleslaw, biscuits (another KFC speciality) and fries or mashed potatoes.
Although very tasty, KFC chicken is quite high in cholesterol and fat. There is no such thing as low-fat KFC recipe; anything that tries to do that will result in something that tastes far from the original recipe.
Ingredients
- 1 whole frying chicken (about 2 1/2 lb), cut up in pieces 1 whole frying chicken (about 2 1/2 lb), cut up in pieces
- For the chicken marinade For the chicken marinade
- 2 tbsp potassium chloride 30 ml potassium chloride
- 2 tbsp kosher salt 30 ml kosher salt
- 4 tbsp msg (a flavor enhancer popular in Asian recipes) 59 ml msg (a flavor enhancer popular in Asian recipes)
- 1/8 tbsp garlic powder 1.8 ml garlic powder
- 1/3 cup chicken bouillon 80 ml chicken bouillon
- 5 cup water 1.2 l water
- For the chicken batter For the chicken batter
- 1 egg, beaten 1 egg, beaten
- 1 cup milk 240 ml milk
- 2 cup plain flour 480 ml plain flour
- 1/8 tsp baking powder 0.6 ml baking powder
- 3/4 tsp msg 3.7 ml msg
- 1/8 tsp sweet paprika 0.6 ml sweet paprika
- 1/8 tsp garlic powder 0.6 ml garlic powder
- 2 1/2 tsp salt 12 ml salt
- 3/4 tsp black pepper 3.7 ml black pepper
- For frying the chicken For frying the chicken
- Lard, shortening or vegetable oil (enough to cover the chicken) Lard, shortening or vegetable oil (enough to cover the chicken)
Method
Marinate the chicken
Mix all the marinade ingredients in a large bowl. Add the chicken pieces to the bowl and mix well until covered in the marinade. Refrigerate for at least 24 hours.
Preheat the cooking oil in a deep fryer to 350 F.
Prepare the batter
In a medium bowl add the beaten egg and the milk.
In another bowl combine the flour, baking powder, msg, sweet paprica, garlic powder, salt and black pepper.
Prepare the chicken for deep frying
Take the chicken out of the refrigerator and drain each piece on paper towels to get rid of any excess liquid.
Working with one chicken piece at a time, dip it first in the egg and milk mixture, then coat it in the flour mixture. Repeat the process one more time, dipping it in the egg and milk mixture first, then coating it with the flour mixture. Make sure each piece is evenly and well coated, both of the times. This coating process will create a 'double' layer for extra crispyness when frying it. Stack coated chicken pieces on a plate.
Fry the chicken pieces
When the cooking oil has reached the proper temperature, start frying the chicken pieces in batches (do not overcrowd the fryer or cooking will not be even). Cook the chicken for about 15 minutes or until it is golden brown, stirring it once or twice midway.
Place cooked chicken on a stack of 5-6 paper towels, to absorb excess oil.
Serve with coleslaw and fried or mashed potatoes.
Mix all the marinade ingredients in a large bowl. Add the chicken pieces to the bowl and mix well until covered in the marinade. Refrigerate for at least 24 hours.
Preheat the cooking oil in a deep fryer to 350 F.
Prepare the batter
In a medium bowl add the beaten egg and the milk.
In another bowl combine the flour, baking powder, msg, sweet paprica, garlic powder, salt and black pepper.
Prepare the chicken for deep frying
Take the chicken out of the refrigerator and drain each piece on paper towels to get rid of any excess liquid.
Working with one chicken piece at a time, dip it first in the egg and milk mixture, then coat it in the flour mixture. Repeat the process one more time, dipping it in the egg and milk mixture first, then coating it with the flour mixture. Make sure each piece is evenly and well coated, both of the times. This coating process will create a 'double' layer for extra crispyness when frying it. Stack coated chicken pieces on a plate.
Fry the chicken pieces
When the cooking oil has reached the proper temperature, start frying the chicken pieces in batches (do not overcrowd the fryer or cooking will not be even). Cook the chicken for about 15 minutes or until it is golden brown, stirring it once or twice midway.
Place cooked chicken on a stack of 5-6 paper towels, to absorb excess oil.
Serve with coleslaw and fried or mashed potatoes.
Cook's notes
Here is a KFC coleslaw copycat recipe
Ingredients
1/3 cup sugar
1/3 cup cream or buttermilk
1/2 cup mayonnaise
2 Tbsp milk
4 Tbsp white vinegar
1/2 tsp salt
Black pepper to taste
8 cups finely chopped cabbage
1/4 cup finely grated carrot
2 Tbsp minced onion
Method
Combine the chopped cabbage and carrot in a large bowl and set aside. Add the minced onion, sugar, milk, cream, mayonnaise, lemon juice, vinegar, salt and pepper in a large bowl and whisk well until all ingredients are mixed and the sugar is dissolved. Pour the liquid ingredients over the cabbage and carrot mixture and toss well. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
Serves 10 - 12
Ingredients
1/3 cup sugar
1/3 cup cream or buttermilk
1/2 cup mayonnaise
2 Tbsp milk
4 Tbsp white vinegar
1/2 tsp salt
Black pepper to taste
8 cups finely chopped cabbage
1/4 cup finely grated carrot
2 Tbsp minced onion
Method
Combine the chopped cabbage and carrot in a large bowl and set aside. Add the minced onion, sugar, milk, cream, mayonnaise, lemon juice, vinegar, salt and pepper in a large bowl and whisk well until all ingredients are mixed and the sugar is dissolved. Pour the liquid ingredients over the cabbage and carrot mixture and toss well. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
Serves 10 - 12
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