Skip to main content

KFC style Crispy Fried chicken

By

 


Hello friends,

     Today I am going to share with a famous fried chicken recipe which we all love to eat "KFC style Crispy Fried chicken". KFC was founded by "Colonel Harland Sanders". At the age of 40,Sanders was running a service station in Kentucky,where he would also feed hungry travelers. Sanders eventually moved his operation to a restaurant across the street and featured a fried chicken so notable that he was named a Kentucky Colonel in 1935 by Governor Ruby Laffoon. Sanders identified the potential of the restaurant franchising concept,and the first 'Kentucky Fried Chicken" franchise opened in 'Utah' in 1952 at the age of 65.

Ingredients:-

1. Chicken-1 whole(cut into 10 pieces). 2 wings,2 thighs,2 legs,2 breasts(each cut into halves to make 4 breast pieces).

2. Corn starch- 3 cups.

3. Cornflakes- 1 cup(crushed).can use more if required.

4. Paprika- 4 tbsp.

5. Buttermilk-1-1/2cup.

6. Ground ginger- 1tbsp.

7. Dried mustard- 1tbsp.

8. White pepper- 3tbsp(grounded).

9. Black pepper- 1tbsp(grounded).

10. Onion Salt- 1tbsp.

11. Garlic salt- 1tbsp.

12. Celery salt- 1tbsp.

13. Rubbed sage- 1/2tbsp.

14. Accent seasoning (Aginomoto)- 2tbsp.(optional).

15. Dried thyme leaves- 1/2tbsp.

16. Dried oregano leaves-1/3tbsp.

17. Dried Marjoram leaves- 1tbsp.

18. Dried Basil leaves- 1/2tbsp.

19. Salt- To taste.

20. Egg white- 2(large).

21. Vegetable oil- As required (for frying)

Preparation Method:-

Step 1- Take all herbs( thymes,basil,oregano,marjoram leaves) in a food processor. And grind coarsely.

Step 2- Now in a large bowl add 1cup of buttermilk and soak all cleaned chicken pieces for 4hours.

Step 3- Take another large bowl. Add corn starch, all grounded herbs(step-1), and remain spices(onion salt, Garlic salt, ground ginger,white papper, black pepper,accent seasoning,dried mustard, paprika, rubbed sage, celery salt). Mix all ingredients very well. Set aside.

Step 4- In other bowl add egg white,salt and remaining 1/2 cup buttermilk. Whisk until combine very well.

Step 5- Place crushed cornflakes in other bowl. Set aside.

Step 6- After 4 hours, remove chicken pieces from buttermilk. Now drip off excess buttermilk.

Step 7- Now dredge the chicken pieces in the corn starch mixture (step-3) and coat the pieces very well from all the sides. Once every piece coated well shake off the excess coating.

Step 8- Next transfer the chicken pieces on a cookie sheet. Let them rest for 30minutes.

Step 9- Add large amount of oil in deep fryer. (At Least 5-6inch high).let oil became hot 350degree.

Step 10- After 30 minutes, dip the chicken pieces into Egg and buttermilk Batter (step-4).

Step 11- Now finally coat the chicken pieces well with crushed cornflakes. And deep fry them into small batches for 15-20 minutes. Or until golden brown.

Step 12- Take out them from the oil and add to a drying rack on top of a cookie sheet. Now it's ready to serve with your favorite Condiments.

## Thank you for giving your precious time for my post and your support.🙏♥️😊



image credit: source, source2

Labels:

Comments

Post a Comment

Last week's top

Famous Maharashtrian Dessert- Puran Poli

By
  Dear friends,     Today I am here with another famous delicacy of Maharashtra(India), Puran Poli. The famous delicacy; is specially made by the Marathi during the Gudi padwa and Holi festival. This dessert is also famous apart from Maharashtra in Gujarat, Andhra Pradesh, Karnataka, Tamil Nadu. But the stuffing and ingredients of the delicacy are different. This dish is one of the old dishes mentioned in a 12th-century Sanskrit concordance collected by SomeshvaraIII, who conducted from present-day Karnataka.     So friends, let's start making Puran Poli. Ingredients:- For the outer dough- Whole wheat flour- 2cups.(you can mix all-purpose flour also) Clarified butter- 4tbsp. Salt- 3/4tsp. For the Puran Poli Filling:- Jaggery- 1cup(grated/powdered). Split Bengal Gram- 1cup. Saffron- A pinch. Fennel powder-3/4tsp. Dry ginger powder- 1tsp. Cardamom powder-1/2tsp. Nutmeg powder- A pinch. Clarified butter- 2-1/2 tsp. Other Ingredients:-  Oil- As requir...
2 comments
Read more

Nadru/ Kamal Kakdi' or ki ke Kofte(Kofte made with Lotus stem)

By
Dear friends,          Today I am here to share with you a healthy yet tasty recipe, 'lotus stem kofte.' In India, the lotus stem is also known as Kamal kakdi and Nadru. Lotus stem is usually round and white to light green. It includes empty air cubicles that run the length of the stem. The vegetable has a light, slightly sweet flavor and is suitable for eating raw or cooked. You can use this vegetable in salads, pickled or cooked into curries, and stir-fried with pork or seafood. Before sharing the recipe, let me share with you the benefits of lotus stem:-  Lotus stem is a rich source of calcium, iron, and fiber- The calcium in the lotus stem forms bone strength and density as well as heart function. The iron in this vegetable is useful for boosting hemoglobin and myoglobin production in our blood. The fiber in the lotus stem is significant for helping you to control digestive and bowel health. Lotus stem increases, our consumption of antioxidants:- Edible...
1 comment
Read more

Muri Ghanto- Fish head Pulao

By
  Dear Friends,     Today I am here to share a heavenly tasty fish delicacy, 'Murighanta.' This dish is usually made with the fish head, but sometimes many used fishtail too. I always use fish head because, in fishtail, there are thin bones that bother me while eating.      It is believed that this dish appears from Spanish paella. Many believed that the dish originated during the ports of Kalingapatnam. The authentic Muri Ghanto, maximum eaten in Bengal and Assam, till date. This dish is made by smashing the head, which is cooked with local rice variety. And it is a common breakfast dish in the central parts of Odisha and Bengal. So, let's start making 'Muri ghanta.' Ingredients:- Katla Fish Head- 1 medium size(can use rohu fish head). *Gobindo bhog* Rice (follow my previous https://hive.blog/hive-148441/@sunitahive/ilish-polau-a-traditional-bengali-fish-recipe ilish pulao post to know about this rice)- 1cup. Potatoes- 2 medium(diced). Onion- 1me...
Post a Comment
Read more