KFC-Style Original Fried Chicken
Ingredients:
- 8 chicken thighs
- 500 ml milk
- 300 g all-purpose flour
- 1 tsp each of your favorite spices: oregano, black pepper, curry powder, onion powder, garlic powder
-
- ½ tsp of each spice (for coating)
- 100 g flour (for coating)
- Salt and pepper, to taste
- Vegetable or olive oil, for frying
Instructions:
1. Prepare the batter (tempura):
To start, make the flavorful batter that gives KFC chicken its signature taste.
In a large bowl, combine 300 g flour with 1 teaspoon of each spice you’ve chosen, plus a good pinch of salt. Don’t worry if it seems like too many spices — that’s the secret to the rich flavor!
Gradually pour in 350–400 ml of milk, whisking until the mixture becomes smooth but still thick enough to coat a spoon. The right texture is when it sticks slightly to the whisk but drips off easily.
2. Marinate the chicken:
Dip each chicken thigh into the batter, making sure it’s completely covered.
Cover the bowl and let the chicken rest in the refrigerator for at least 1 hour — the longer it sits, the more flavorful and tender it will be.
3. Prepare the coating:
In a separate shallow dish, mix the remaining 100 g of flour with ½ teaspoon of each spice used in the batter. Stir well to combine evenly.
4. Coat and fry:
Remove the chicken from the fridge. Without wiping off too much of the batter, coat each piece thoroughly in the seasoned flour mixture.
Heat a generous amount of oil in a deep pan over medium-high heat (around 7 out of 9 on an electric stove). When the oil is hot, fry the chicken pieces for about 10 minutes, turning occasionally until golden brown and crispy.
Make sure the heat isn’t too high, or the outside will brown before the inside cooks through.
5. Serve and enjoy:
Once fried to perfection, place the chicken on paper towels to remove excess oil. Serve hot — crispy on the outside, juicy on the inside, and full of that signature KFC-style flavor!
