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

Hong Kong Chicken Pan- fried noodles

By
  image credit Hello readers,       Today I will share with you the noodle recipe originated from chaozhou or sanghai, besically the dish is dry pan-fried noodles, cooked noodles are fried in a pan, they slowly turn golden and crispy on low flame but the interior of the noodles is still moist. So let's start making "Hong Kong Chicken pan fried noodles".  Ingredients:- 1. Hong Kong noodle (vermicelli type)- 300g. 2. Chicken breast- 300g( 1/8inch thick slices). 3. Small shrimp-100g(small). 4. Carrot- 100g( match sticks size slices). 5. Dried Shiitake mushrooms- 30g( rehydrate &cut into halves). 6. Broccoli Florets- 150g. 7. Vegetable oil-7 tbsp. 8. Garlic- 3 cloves (cut into 1/16 inch thick slices). 9. Ginger- 1 inch(cut into 1/16 inch thick slices) 10. Scallion- 1 medium (cut into very thin slices). 11. Cilantro- 5 springs. For Chicken marination:- 1. Sea salt- 1/2 tsp. 2. Cornstarch- 1-1/2 tsp. 3. Shaoxing Cooking Wine/ Rice wine- 1-1/2 tbsp. For gravy:- 1. ...
Post a Comment
Read more

Royal Mughlai Cuisine- "Nalli Nihari"

By
  Hello readers,       Today I will share you an another Mughlai cuisine "Nalli Nihari". Before starting the process, let me tell you the story behind the dish.' Nihari was developed in old Delhi, India, during the reign of Mughal Emperor 'Jahangir'. The word 'Nihari' originated from the Arabic word "Nihar" which means "Morning". The origin of Nihar dates back 17th-18th century. It was originally eaten by 'Muslim Nawabs' (Noble men)in the Mughal Empire as a breakfast item after their morning prayers (Fajr). Authentically Nihari is cooked in a vessel that is buried underground while it cooks overnight, which helps the dish with very tender morsels of meat, infused with the flavourful bone marrow. So let's start making " Nalli Nihari". Ingredients:- To make Nihari Masala(spice) 1. Cumin seeds-2 tbsp. 2. Fennel seeds- 2 tbsp. 3. Dry red chilies- 6-8(whole). 4. Cloves- 1 tbsp. 5. Green cardamom- 4 pods. 6. Black cardam...
Post a Comment
Read more

Yakhni Pulao

By
Dear Friends, I hope you all are doing good. Today I am here to share with you a famous Persian delicacy, 'Yakhni Pulao.' In India, this dish is made in a different style by different cultural people. The word 'yakhni' is a Persian word that means 'stock of broth.' An intriguing story behind the dish has traced, the creations of Y akhni Pulao   is that when an unidentified Afghan king once attended the soldier's barracks and found the army staff under-nourished, he commanded the chef to prepare a vegetarian replacement for biryani; which gave equivalent nutrition in the right symmetry, and thus the  Yakhni Pulao  was created. So, let's start making Mutton Yakhni Pulao. Ingredients:- Basmati Rice- 2cups. Saffron- A pinch ¼ cup of warm milk. For Mutton Yakhni Stock (Bouquet Garni):- Cumin seeds-1/2 tbsp. Dry ginger powder-1tsp. Fennel seeds-1/2tsp. Dried rose petals-3/4tbsp. Onion-1(cut into pieces). Garlic-6-8 cloves. Star Anise-1no. Green cardamom-4pods....
Post a Comment
Read more