The Homemade KFC Chicken Recipe is a delightful way to recreate the iconic taste of Kentucky Fried Chicken in your own kitchen. This recipe focuses on achieving thatperfect balance of crispy, golden exterior with a juicy and flavorful interior, akin to the beloved fast-food classic. By using a blend of flour, cornstarch, and seasonings, along with a milk and egg mixture, you’ll create a coating for the chicken that is both flavorful and has the right texture.
- 10 pieces of chicken (thighs and legs with skin)
- 2 cups of wheat flour
- 5 tablespoons cornstarch
- 2 eggs
- 1 cup of evaporated milk
- 1 tablespoon mustard
- 1 tablespoon chicken or meat seasoning
- 1 tablespoon minced garlic
- Salt and pepper to taste
- Oil for frying
Step 1: Marinate the Chicken: In a large bowl, mix the evaporated milk, mustard, chicken seasoning, minced garlic, salt, and pepper. Add the chicken pieces to this mixture, ensuring they are fully coated. Let them marinate for at least 30 minutes to an hour in the refrigerator. This step helps in infusing the chicken with flavors.
Step 2: Prepare the Coating: In another bowl, mix together the wheat flour and cornstarch. This combination helps achieve a crispy texture once fried.
Step 3: Beat the Eggs: In a separate bowl, lightly beat the 2 eggs. This will be used for the battering process.
Step 4: Coat the Chicken: Remove the chicken pieces from the marinade, shaking off any excess. Dip each piece first in the beaten eggs, then dredge in the flour and cornstarch mixture until well coated. For an extra crispy layer, you can repeat the egg and flour coating process one more time.
Step 5: Heat the Oil: In a large skillet or deep fryer, heat the oil to about 350°F (175°C). It’s important to get the oil to the right temperature for frying to ensure the chicken cooks evenly and gets crispy without absorbing too much oil.
Step 6: Fry the Chicken: Fry the chicken pieces in batches, being careful not to overcrowd the pan. Cook each piece for about 10-12 minutes, turning once, until they are golden brown and cooked through. The internal temperature of the chicken should reach at least 165°F (74°C).
Step 7: Drain the Chicken: Once fried, place the chicken pieces on a wire rack or paper towels to drain any excess oil.
Frying at the correct temperature is crucial. Too hot, and the coating will burn before the inside cooks; too cool, and the chicken will absorb too much oil and be greasy.
Serve the homemade KFC chicken hot, accompanied by sides like mashed potatoes, coleslaw, or biscuits for a complete meal experience reminiscent of the classic KFC fare.
- Marination Time: For deeper flavor, you can marinate the chicken overnight in the refrigerator.
- Double Coating: Double dipping in egg and flour mixture ensures a thicker, crunchier crust.
- Frying in Batches: Avoid overcrowding the pan to maintain the oil temperature and ensure even cooking.
- Seasoning Variations: Feel free to adjust the seasonings in the marinade according to your taste preferences.
- 40 minutes (including marination)
- 30 minutes
- 1 hour 10 minutes
- Calories: Approximately 300-400 calories per serving (varies with frying)
- Protein: Roughly 25-30 grams per piece
- Sodium: Varies based on added salt and seasoning
Making homemade KFC chicken allows you to enjoy the classic flavor and texture of the fast-food favorite with the satisfaction of knowing exactly what ingredients are going into your meal. This recipe is perfect for those who love a good fried chicken with a crispy, flavorful coating. Whether it’s a family dinner or a special occasion, this homemade version of KFC chicken is sure to be a crowd-pleaser.