How to Make REAL KFC - The Simplified Version - The REAL KFC Fried Chicken Recipe
Recipe type: Chicken / Fast Food
Cuisine: KFC Fried Chicken
How to make REAL KFC Fried Chicken at Home!!! The Real KFC Fried Chicken Recipe!!! Some time ago, I published the real KFC recipe. The response to this recipe was amazing, and judging by the feedback, it truly is the only KFC copycat recipe that is not a copy... it is the real thing. You can check out the entire KFC series by clicking the onscreen link now. Unfortunately this original KFC recipe takes 2 days to prepare and requires some specialized ingredients like saltpeter or Prague powder. Over the last few months, I have been working on a new version of this recipe that is far easier and user-friendly for the home cook. A few notes before we start.... I have adjusted and even changed some of the ingredients to compensate for the fact that the chicken is not cured and brined. You will need to own or at least have access to a vacuum packer, and you will need a dishwasher, or a large digital pot with temperature control.
- 8-12 Chicken pieces (drums and thighs)
- Oil for frying
For the Herb & Spice Blend
- 15ml Paprika
- 30ml Onion flakes
- 5ml Dried Sage
- 10ml Garlic powder
- 5ml Dried Oregano
- 15ml Cayenne pepper
- 10ml White pepper
- 5ml Dried basil
- 5ml Dried marjoram
- 15ml Dried and powdered coriander leaf
- 5ml Ground ginger
- Salt (2% of the weight of the chicken)
For the Rest
- 2 Cups all purpose flour
- 30ml Salt
- 60ml Cornstarch
- 250ml Chicken stock (or 3-4 eggs, beaten to replace the cornstarch and stock)
- Starting with herbs and spices. Place the paprika, onion flakes, sage, garlic powder, dried oregano, cayenne pepper, white pepper, dried basil, dried marjoram, dried coriander leaf and ground ginger in a bowl and mix until combined.
- Transfer this to your spice blender and zap it all to a fine powder.
- Place 3 tablespoons of the powder in a sprinkle bottle.
- Weigh the chicken pieces and calculate 2 percent of this weight.
- This weighs 1200g, so I need 24 grams of salt.
- Measure this out and pour it into the shaker bottle. Shake it up to combine with the spice blend.
- Place the chicken pieces in a large roasting pan and sprinkle the spice blend over the chicken to get a good coating all over.
- This means on both sides and on the edges. This quantity of spice blend is sufficient for 12 pieces. I am only powdering 8 pieces, so will have a little spice left over. Add any leftover to the other half of spice blend.
- Place the chicken pieces in a large vacuum bag in a single layer. Vacuum pack the chicken. It is good idea to double seal both ends of the bag.
- Place bag in your dishwasher on the high setting which is worldwide standard 70c or 158f, for 2 full cycles or about 2 hours.
- Alternatively you can use a digital pot set to 70c, filled with water.
- While the chicken slow-cooks and absorbs all of the amazing flavors of the herbs and spices, we can mix the coating.
- Place the flour and the remaining spice blend in a large bowl.
- Add 30ml of salt and mix this together thoroughly.
- After 2 hours, remove the chicken from the dishwasher or pot, cut the bag and transfer the pieces to a large pan to cool for a few minutes. Notice that we have lost less the 2 percent of the original weight in juices. All of that yummy is still inside the chicken.
- To coat the chicken, you can beat 3 to 4 eggs, which is still my favorite, or here is an alternative. Whisk 4 tablespoons of cornstarch into 250ml of cold chicken stock. This will bond the coating very well, but as I said, I still prefer using egg.
- Pour the liquid into a flat bowl.
- Before continuing, sprinkle a layer of the flour mixture over 2 large platters. This is where the coated chicken will set, and the flour prevents the coating from sticking to the plate and getting damaged.
- Working with one piece of chicken at a time, dunk the chicken in the liquid to wet it all over.
- Transfer this to the flour and dredge it to coat all over.
- Back to the liquid to wet all of the flour....
- Then back to the flour to get a good solid coating.
- Transfer this to a platter and continue with the rest of the chicken.
- Allow the coating to set for 20 minutes before frying.
- Half fill a wok or large pan with oil and heat this to 160c or 320f.
- Carefully lower the pieces into the oil in batches and fry for 6 minutes, turning halfway through to ensure even browning.
- Remove the pieces from the oil and drain any excess oil on kitchen paper. Continue with the next batch.
- And there it is, an amazing batch of KFC...