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Deep Fried chicken
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How To Make Fried Chicken – Homemade Crispy KFC Style

Whether you are new to working with raw chicken, or deep-frying: follow this easy recipe to learn to cook like the greats with an iconic dish from the American South!
Course Main Course
Cuisine Chinese
Prep Time 2 hours
Cook Time 20 minutes
Servings 2

Ingredients

  • 6 chicken thighs
  • 280 g of All-Purpose Flour You can use Medium-gluten flour instead
  • 40 g of Salt 40g may sound like a lot, but I find that it works fine for mine. You can start with less, like 20g, and add more if that method makes you feel more comortable
  • 20 g of Brown Sugar. Brown sugar can be replaced with white sugar. Relatively speaking, brown sugar has much more moisture and will add a sweeter, stickier coating. But if you do not have brown sugar, you may use white
  • 1 tsp of Ground Black Pepper
  • 1 tsp Ground White Pepper
  • 1 tsp of Sweet Chili Powder
  • 1 tsp of Cayenne Powder
  • ¼ tsp of Garlic powder

Instructions

  • Brine the chicken. KFC’s practice is to put a batch of chicken in a sealed plastic bag and pour in brine and let rest.
  • While waiting for the chicken, we now prepare the fried chicken flour as follows.
  • Put the above ingredients into a large bowl and mix well. If brown sugar is used, it must be done by hand to break up the brown sugar.
  • Take the marinaded chicken out of the refrigerator and prepare another large bowl filled with water. Pull the chicken out of the salt water and dip it in the water to wash off the brine.
  • The coated chicken is placed on a plate and allowed to set for 20 minutes. The moisture inside the chicken legs will seep out, allowing the surface to become moist and create the conditions for a “Double Dip”, which is used in the KFC.
  • Prepare your pot for deep frying. Add oil into your pot and begin to heat. Here is an 18 cm pot with 600 grams of oil added. The should reach 190 degrees Celsius, which is also the temperature used by the KFC. Here, I recommend that everyone buy an electronic kitchen thermometer, as it is the most accurate.
  • Make sure every chicken thigh is still evenly coated after picking up, and give it a little shake to rid it of any excess flour, as it will dirty your oil faster. Then VERY GENTLY place the chicken into the oil.