Description
Crispy KFC chicken brings finger-licking Southern comfort straight from Kentucky’s legendary kitchen. Marinated in secret spices and double-dipped in a perfectly seasoned coating, this homemade classic promises restaurant-quality crunch you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 10 chicken pieces (legs and thighs with skin)
- 2 eggs
Dry Ingredients:
- 2 cups wheat flour
- 5 tablespoons cornstarch
- 1 tablespoon chicken or meat seasoning
- Salt, to taste
- Black pepper, to taste
Wet and Flavoring Ingredients:
- 1 cup evaporated milk
- 1 tablespoon minced garlic
- 1 tablespoon mustard
- Oil for frying
Instructions
- Meticulously cleanse chicken pieces, eliminating excess moisture with paper towels. Apply a robust blend of salt and freshly ground black pepper, ensuring comprehensive coverage across each piece.
- Transfer seasoned chicken into a capacious pot, partially submerging in water. Tenderly simmer under a covered lid for approximately 10 minutes, promoting initial flavor infusion and partial cooking. Carefully drain and allow chicken to cool momentarily.
- Craft two distinct coating vessels: one incorporating wheat flour, cornstarch, minced garlic, and specialized chicken seasoning; another combining evaporated milk, whisked eggs, tangy mustard, salt, and additional pepper. Mix each mixture thoroughly to guarantee uniform flavor distribution.
- Execute a strategic double-dredging technique: Initially coat each chicken segment in flour mixture, followed by a complete milk mixture immersion, then return to flour for a secondary layer. Arrange coated pieces on a chilled tray, then refrigerate for 10-15 minutes to help coating adhere effectively.
- Prepare cooking vessel by heating oil to medium temperature. Verify optimal frying readiness by introducing a small flour pinch – immediate sizzling indicates perfect cooking environment.
- Methodically fry chicken in small batches, preventing overcrowding. Rotate pieces to achieve uniform golden-brown exterior and confirm internal thoroughness. Each batch requires approximately 10-12 minutes of careful cooking.
- Remove fried chicken, positioning on absorbent paper towels to eliminate excess oil. Permit brief resting period before serving alongside complementary side dishes like tangy coleslaw, creamy mashed potatoes, or warm buttermilk biscuits.
Notes
- Ensure chicken is completely dry before seasoning to achieve crispy, golden-brown coating that locks in moisture and flavor.
- Parboiling helps tenderize meat and reduces overall frying time, preventing burnt exterior and undercooked interior.
- Double-coating technique creates extra-crispy, layered breading that mimics the signature KFC crunch and texture.
- Control oil temperature carefully between 350-375°F to prevent greasy chicken and ensure even, perfect golden-brown color.
- Refrigerating coated chicken allows breading to set, creating a more stable and crispier crust during frying.
- Use a meat thermometer to check internal chicken temperature reaches 165°F for safe consumption without overcooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 470
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg