Fried chicken recipe how to#
Fried chicken recipe skin#

Typically, oil used for deep frying can be reused 3 times or so once it’s been cleaned. Breast takes around 7 minutes (internal temperature at thickest part 65☌ / 150☏). Thighs and drumsticks take 8 minutes, or until the internal temperature in centre of thickest part is 75☌ / 167☏. 🌟S ecret trick that makes the crust so epic!🌟Ĭoat chicken in flour then fry until golden. Marinate chicken overnight in buttermilk brine – this salts the flesh all the way through and makes it beautifully tender and juicy (also gives you room for error in cook time) ĭrizzle some brine in the seasoned flour and rub in to make lumps = extra nubbly craggy bits on crust.

Fried chicken recipe how to#

It’s the KFC way!Īnd here’s how to make it (video below super helpful I think!): It’s just tastier to have that awesome contrast of juicy chicken flavour inside (salted but not flavoured) and the wickedly crunchy, seasoned crust on the outside. Reason being that the crust is quite heavily seasoned (it’s unsatisfying if it’s not flavoured enough) so if the chicken flesh is also seasoned, it’s just too much of the same flavour. I don’t put Seasoning into the buttermilk marinade.

Oil – vegetable, canola or peanut oil, for neutral flavour and ability to heat to the temperature needed without burning the chicken or the oil smoking. Pretty standard inclusion in fried chicken breading įlour – just plain white, all purpose flour and Brilliant for tenderising the chicken and injecting it with salt Ĭornflour / cornstarch – makes the crust crispy but not tough. Also, remember that only a certain amount ends up stuck to the chicken itself!īuttermilk – in true Southern style, the chicken is marinated in a salted buttermilk. But trust me, you need it for the KFC flavour and it doesn’t make it spicy. There’s 1.5 tablespoons of pepper in it which sounds like a lot. 11 Secret Herbs & Spices! What you need to make the best Fried Chickenġ1 Secret Herbs and Spices (lots of it). The seasoning for this fried chicken is a KFC copycat. Seriously, what kind of human being could resist a piping hot pile of freshly made fried chicken?

Fried chicken recipe skin#

There’s not a trace of soggy skin anywhere (all you closet KFC lovers know exactly what I’m talking about!) and the crust is thicker and craggier.Įvery inch of this crust is insanely crunchy, and there’s loads of those nubbly bits that get extra crunchy. The seasoning is satisfyingly spot on – strong but not outrageously overpowering – the buttermilk marinated flesh is tender and juicy all the way through, and the deep golden colour is sheer perfection. I’m going to call it (obnoxious as it is) – this fried chicken is better than KFC. Serve with French fries and potato with gravy for an epic homemade KFC experience at home. Fried Chicken – with the most insanely crispy, thick craggy crust heavily seasoned with a KFC copycat “11 secret herbs and spices”! This recipe uses a Southern buttermilk marinade to make the flesh juicy all the way through, and a breading secret trick for how to make fried chicken with an ultra crunchy, nubbly crust.