Introduction
Get ready to crunch into the ultimate Homemade KFC Chicken! This recipe brings the classic crispy, finger-lickin’ goodness right to your kitchen. Perfect for a fun family dinner or any time you’re craving a little southern comfort.
Detailed Ingredients with measures
- For the Chicken:
- 10 pieces of chicken (thighs and legs with skin)
- Salt and pepper to taste
- For the Coating:
- 2 cups of wheat flour
- 5 tablespoons cornstarch
- 1 tablespoon chicken or meat seasoning
- 1 tablespoon minced garlic
- For the Batter:
- 2 eggs
- 1 cup evaporated milk
- 1 tablespoon mustard
- Salt and pepper to taste
- For Frying:
- Oil for frying
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4-6
Directions
1. Wash and pat dry the chicken pieces. Season with a pinch of salt and pepper.
2. In a large pot, partially submerge the chicken in water, cover, and simmer on low for 10 minutes.
3. While it’s cooking, mix flour, cornstarch, minced garlic, and seasoning in one bowl. In a second bowl, whisk eggs, milk, mustard, salt, and pepper.
4. Remove chicken from water, dry, then coat each piece in flour mix, dip in egg mix, and coat with flour again. Chill in the fridge briefly.
5. Heat oil in a stockpot or deep skillet over medium heat.
6. Once hot, fry 2-3 chicken pieces at a time until golden and crispy. Avoid overcrowding the pan.
7. Transfer to a plate lined with absorbent paper to soak up excess oil before serving.
Nutrition Information
Each serving delivers an abundance of crunchy satisfaction! Note: Nutrition varies based on portion size and oil absorption.
Gather your ingredients and enjoy a plate of crispy deliciousness that’s sure to be a hit with everyone. Time to indulge! 🍗😋
Detailed Directions and Instructions
Step 1: Prepare the Chicken
Wash and pat dry the chicken pieces. Season with a pinch of salt and pepper to taste.
Step 2: Simmer the Chicken
In a large pot, partially submerge the chicken in water, cover, and simmer on low for 10 minutes.
Step 3: Prepare the Coating and Batter
While the chicken is cooking, mix the wheat flour, cornstarch, minced garlic, and chicken seasoning in one bowl. In a second bowl, whisk together the eggs, evaporated milk, mustard, and add salt and pepper to taste.
Step 4: Coat the Chicken
Remove the chicken from the water and dry thoroughly. Coat each piece in the flour mixture, then dip it in the egg mixture, and finally coat it again in the flour mixture. Chill in the fridge briefly.
Step 5: Heat the Oil
Heat oil in a stockpot or deep skillet over medium heat until hot.
Step 6: Fry the Chicken
Once the oil is hot, fry 2-3 chicken pieces at a time until golden and crispy. Be careful not to overcrowd the pan.
Step 7: Drain Excess Oil
Transfer the fried chicken to a plate lined with absorbent paper to soak up the excess oil before serving.
Notes
Nutrition Information
Each serving delivers an abundance of crunchy satisfaction. Note that nutrition values may vary based on portion size and oil absorption.
Serving Suggestions
This homemade KFC-style chicken pairs wonderfully with coleslaw, mashed potatoes, or cornbread for a complete southern meal.
Storage
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven for the best texture.
Cook techniques
Seasoning the Chicken
Properly seasoning the chicken before cooking enhances the flavor. Use a pinch of salt and pepper to ensure every piece is flavorful right from the start.
Simmering the Chicken
Partially submerging the chicken in water and simmering it on low for 10 minutes makes the chicken tender and helps it to cook evenly before frying.
Preparing the Coating
Mixing flour, cornstarch, minced garlic, and seasoning creates a crispy coating for the fried chicken. This combination is key for that delicious crunch.
Creating the Batter
Whisking together eggs, evaporated milk, mustard, and seasoning creates a rich batter that adheres well to the chicken, enhancing the overall crunch when fried.
Chilling the Coated Chicken
Chilling the coated chicken pieces in the fridge for a short time allows the flour coating to set, which helps in achieving a crispy texture during frying.
Frying the Chicken
Frying the chicken in hot oil, without overcrowding the pan, ensures even cooking and that all pieces develop a beautiful golden-brown crust.
Draining Excess Oil
Transferring fried chicken to a plate lined with absorbent paper helps to soak up excess oil, resulting in a crispier finish and a less greasy eating experience.
FAQ
Can I use other cuts of chicken for this recipe?
Yes, you can use other cuts like breasts or wings, but keep in mind that cooking times may vary depending on the size and type of pieces.
What type of oil is best for frying chicken?
Using oils with a high smoke point, such as vegetable oil, peanut oil, or canola oil, is recommended for frying chicken.
How can I make the chicken spicier?
You can add cayenne pepper, paprika, or your favorite hot sauce to the flour mixture or batter to spice things up.
Can I bake the chicken instead of frying?
Yes, you can bake the chicken at a high temperature (around 425°F) for a healthier option, but the texture won’t be exactly the same as fried chicken.
How do I store leftover fried chicken?
Allow the fried chicken to cool to room temperature, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven to maintain crispiness.
Conclusion
Enjoy the process of making this homemade KFC chicken, and don’t forget to savor every crunchy, flavorful bite!
