@santocrivera: KFC-Style Fried Chicken Recipe Yield: 1 kg chicken / 8–10 pieces Style: Crispy, juicy, seasoned fried chicken 1. Ingredients A. Chicken Marinade Chicken pieces – 1 kg Buttermilk – 500 ml Salt – 10 g Black pepper – 3 g Hot sauce – 20 ml B. Seasoned Flour All-purpose flour – 300 g Cornstarch – 80 g Paprika – 10 g Garlic powder – 8 g Onion powder – 8 g Black pepper – 5 g White pepper – 3 g Cayenne pepper – 3 g Dried oregano – 2 g Dried thyme – 2 g Salt – 12 g Baking powder – 5 g C. For Frying - Vegetable oil – as required 2. Method Step 1: Prepare the Marinade In a large bowl, combine buttermilk, salt, black pepper, and hot sauce. Add the chicken pieces and mix well until completely coated. Step 2: Marinate the Chicken Cover and refrigerate for at least 4 hours, preferably overnight, to allow the chicken to absorb the seasoning. Step 3: Prepare the Seasoned Flour In a separate bowl, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, black pepper, white pepper, cayenne pepper, oregano, thyme, salt, and baking powder. Mix thoroughly. Step 4: Coat the Chicken Remove each chicken piece from the marinade, allowing excess liquid to drip off. Coat thoroughly in the seasoned flour, pressing the flour onto the surface to create a rough, craggy coating. For extra-crispy chicken, dip the floured pieces briefly back into the marinade, then coat them in the flour again. Step 5: Rest the Coated Chicken Place the coated chicken on a wire rack and rest for 10–15 minutes. This helps the coating adhere during frying. Step 6: Fry the Chicken Heat vegetable oil in a deep fryer or heavy-bottomed pot to 165–175°C. Carefully add the chicken in small batches without overcrowding. Fry until the coating is golden brown and the chicken is fully cooked. Cooking time depends on the size and cut of the pieces, typically around 12–18 minutes. Step 7: Check Doneness Check the thickest part of each piece with a food thermometer. The internal temperature must reach 74°C. Do not rely on the colour of the coating alone. Step 8: Drain and Serve Remove the chicken and place it on a wire rack to drain excess oil. Rest briefly, then serve hot and crispy. #Chef #chefvickybisht #chefbharatsingh

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Saturday 03 October 2026 17:34:25 GMT