Tuesday, December 27, 2016

KFC Chicken Recipe to try at home



Prep: 30 minutes
Soak: 20-30 minutes
Cook: 15-18 minutes 

Ingredients:
  • 2 cups all-purpose flour
  • 2/3 tablespoon salt
  • 1/2 tablespoon dried thyme leaves
  • 1/2 tablespoon dried basil leaves
  • 1/3 tablespoon dried oregano leaves
  • 1 tablespoon celery salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried mustard
  • 4 tablespoons paprika
  • 2 tablespoons garlic  salt
  • 1 tablespoon ground ginger
  • 3 tablespoons ground white pepper
  • 1 cup buttermilk
  • 1 egg, beaten
  • 1 chicken, cut up, the breast pieces cut in half for more even frying


Method: 


- Mix the flour in a bowl with all the herbs and spices; set aside.- Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.- Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.- Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350F (175c) degrees. Use a deep-frying thermometer to check the temperature. When temperature is reached, lower the heat to medium to maintain it at 350F. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, which should take 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Repeat with remaining chicken.


Taken from The Chicago Tribune
Image courtesy Google


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