KFC Fried Chicken Secret Recipe – Original Recipe / Secret Ingredients / How to Make KFC

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KFC Fried Chicken Secret Recipe - Original Recipe / Secret Ingredients / How to Make KFC
Author: 
Recipe type: Deep-fried chicken / KFC / Secret Recipe / 11 Herbs & Spices
Cuisine: American
Serves: 6-12
 
KFC Fried Chicken Secret Recipe Kfc fried chicken is legendary, and there must be hundreds of websites and videos claiming to have cracked the secret recipe of 11 herbs and spices. Others get into deep discussions about how the chicken is pressure fried. Over time I have tried many of these copycat recipes and can only say that it was one disappointment after the next. None of them even came close to the real thing.
Today I will reveal to you the actual secret behind the legendary taste, aroma and texture of this iconic chicken. Before I continue, I would just like make a point.
Whats4Chow.com is the FIRST TO PUBLISH THIS, and I am sure that there will be a load of other channels copying my video within a very short time of this being published. Unfortunately there is nothing I can do to prevent this, but to those free loaders out there that will inevitably copy my work, please have the decency to give our channel and website the credit it deserves for finally decoding the mystery of the world's finest chicken brand.
Let's get started by saying that it is not the secret blend of 11 herbs and spices, and it is not the use of pressurized deep fryers, or the type of oil or shortening used to do this. The secret to the insanely good flavor, texture and aroma is in the preparation of the chicken before it even coated. In fact, using this method the chicken tastes very close to the real thing even without the 11 herbs and spices!
Ingredients
The Chicken
  • 8-12 Chicken thighs and drumsticks
For the Spice Blend
  • 3 Tsp Paprika
  • 2 Tsp Onion salt
  • 1 Tsp Dried sage
  • 1 Tsp Garlic powder
  • 1 Tsp Oregano
  • 1 Tsp Cayenne pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Dried basil
  • 1 Tsp Dried marjoram
  • 1 Tsp Dried coriander
For the Curing Brine
  • 70g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
Other
  • 2 Cups all purpose flour
  • 4-6 eggs lightly beaten
Instructions
  1. Combine the paprika, onion salt, sage, garlic powder, oregano, chilli powder, black pepper, basil, marjoram and coriander in a bowl and mix it together, then divide this in half.
  2. Pour 2.5lt of filtered water into a pot and add half of the spice mix along with all of the curing brine ingredients.
  3. Bring the pot to a boil, stirring frequently. Reduce the heat and allow the pot to simmer for 5 minutes.
  4. Remove the pot from the heat and allow the brine to cool completely.
  5. Using a carving fork or similar tool, poke holes through the skin of the chicken pieces, then place them in a large sterilized container.
  6. Pour the cooled brine over the chicken pieces, put the lid on and let this cure in your refrigerator for a full 24 hours.
Before I continue, for this recipe to succeed, you cannot omit anything, especially the saltpetre and bicarb. The proper curing process is where the taste, texture and juiciness comes from.
  1. After 24 hours, remove the chicken from the brine.
  2. Combine 2 cups of all purpose flour with the other half of the spices, and lightly beat 4 eggs.
  3. Dredge the chicken in the flour mixture, then dip it in the egg making sure to wet all of the flour. Dredge the chicken in the flour again making sure to get a good solid coating.
  4. Sprinkle a layer of the flour mixture onto a platter, transfer the coated chicken pieces to the platter and allow the coating to set for 20 minutes.
  5. Half fill your wok or pot with oil. Heat the oil to 160c or 325f. Fry the chicken pieces for 20 minutes, turning over halfway.
  6. Remove the chicken from the oil, drain on kitchen paper and serve.
Just a few more notes before we go....
  1. The chicken must fry for at least 20 minutes. If you fry hotter and shorter, the coating will have a chalky texture.
  2. The chicken is cured, and as a result it can stand in a low oven for extended periods of time with no health risks, just as it does in the store. This makes it possible to make a mountain of chicken before your guests arrive.
  3. Smaller cuts like the KFC wings and chicken burgers will be covered in the next few days. Please subscribe for notifications and updates.

 

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