KFC Style Fried Chicken
Equipment
Ingredients
Buttermilk Marinade
chicken legs (raw)
500 g
buttermilk (cold)
125 ml
salt
1 tsp
black pepper powder
0.5 tsp
lemon juice
1 tbsp
white vinegar
1 tbsp
ginger garlic paste
1.5 tsp
Coating
egg whites (cold)
3 piece
all purpose flour
1 cup
corn flour
0.5 cup
salt
1.5 tsp
garlic powder
1.5 tsp
ginger powder
1 tsp
onion powder
1 tsp
black pepper
0.5 tsp
white pepper
0.5 tsp
paprika
1.5 tsp
cayenne pepper
0.5 tsp
thyme
0.5 tsp
basil
0.5 tsp
oregano
0.5 tsp
dry mustard powder
1 tsp
Instructions
Prepare buttermilk marinade
Mix yogurt and water to make buttermilk. Add salt, spices, and ginger garlic paste.
Prepare egg wash and flour coating
Mix cold egg whites with salt. Combine all purpose flour, corn flour and spices for dry coating.
Coat the chicken
Coat chicken with flour mix, dip in egg wash, then coat again until layers form on the skin.
Deep fry the chicken
Deep fry chicken in hot oil at 165-190°C until golden brown on both sides, about 8-10 minutes. Internal temperature should reach 74°C for white meat or 79°C for dark meat.
Drain and rest
Place fried chicken on a cooling rack to drain excess oil and maintain crispiness.
Prepare dipping sauce
Mix ketchup, mayonnaise and sriracha chili sauce for a delicious dipping sauce.
Original recipe
Storage
Best eaten fresh. Reheat in oven to restore crispiness. Do not microwave.
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