How to Make REAL KFC - The Simplified Version - The REAL KFC Fried Chicken Recipe

Author: Whats4Chow
Recipe type: Chicken / Fast Food Cuisine: KFC Fried Chicken
Prep time:  120 mins Cook time:  6 mins Total time:  2 hours 6 mins
Serves: 6-12
 
How to make REAL KFC Fried Chicken at Home!!! The Real KFC Fried Chicken Recipe!!! Some time ago, I published the
real KFC recipe. The response to this recipe was amazing, and judging by the feedback, it truly is the only KFC copycat
recipe that is not a copy... it is the real thing. You can check out the entire KFC series by clicking the onscreen link
now. Unfortunately this original KFC recipe takes 2 days to prepare and requires some specialized ingredients like
saltpeter or Prague powder. Over the last few months, I have been working on a new version of this recipe that is far
easier and user-friendly for the home cook. A few notes before we start.... I have adjusted and even changed some of
the ingredients to compensate for the fact that the chicken is not cured and brined. You will need to own or at least
have access to a vacuum packer, and you will need a dishwasher, or a large digital pot with temperature control.

Ingredients
8-12 Chicken pieces (drums and thighs)
Oil for frying
For the Herb & Spice Blend
15ml Paprika
30ml Onion flakes
5ml Dried Sage
10ml Garlic powder
5ml Dried Oregano
15ml Cayenne pepper
10ml White pepper
5ml Dried basil
5ml Dried marjoram
15ml Dried and powdered coriander leaf
5ml Ground ginger
Salt (2% of the weight of the chicken)
For the Rest
2 Cups all purpose flour
30ml Salt
60ml Cornstarch
250ml Chicken stock (or 3-4 eggs, beaten to replace the cornstarch and stock)

Instructions
1. Starting with herbs and spices. Place the paprika, onion flakes, sage, garlic powder, dried oregano, cayenne
pepper, white pepper, dried basil, dried marjoram, dried coriander leaf and ground ginger in a bowl and mix until
combined.
2. Transfer this to your spice blender and zap it all to a fine powder.
3. Place 3 tablespoons of the powder in a sprinkle bottle.
4. Weigh the chicken pieces and calculate 2 percent of this weight.
5. This weighs 1200g, so I need 24 grams of salt.
6. Measure this out and pour it into the shaker bottle. Shake it up to combine with the spice blend.
7. Place the chicken pieces in a large roasting pan and sprinkle the spice blend over the chicken to get a good
coating all over.
8. This means on both sides and on the edges. This quantity of spice blend is sufficient for 12 pieces. I am only
powdering 8 pieces, so will have a little spice left over. Add any leftover to the other half of spice blend.
9. Place the chicken pieces in a large vacuum bag in a single layer. Vacuum pack the chicken. It is good idea to
double seal both ends of the bag.
10. Place bag in your dishwasher on the high setting which is worldwide standard 70c or 158f, for 2 full cycles or
about 2 hours.
11. Alternatively you can use a digital pot set to 70c, filled with water.
12. While the chicken slow-cooks and absorbs all of the amazing flavors of the herbs and spices, we can mix the
coating.
13. Place the flour and the remaining spice blend in a large bowl.
14. Add 30ml of salt and mix this together thoroughly.
15. After 2 hours, remove the chicken from the dishwasher or pot, cut the bag and transfer the pieces to a large pan
to cool for a few minutes. Notice that we have lost less the 2 percent of the original weight in juices. All of that
yummy is still inside the chicken.
16. To coat the chicken, you can beat 3 to 4 eggs, which is still my favorite, or here is an alternative. Whisk 4
tablespoons of cornstarch into 250ml of cold chicken stock. This will bond the coating very well, but as I said, I
still prefer using egg.
17. Pour the liquid into a flat bowl.
18. Before continuing, sprinkle a layer of the flour mixture over 2 large platters. This is where the coated chicken will
set, and the flour prevents the coating from sticking to the plate and getting damaged.
19. Working with one piece of chicken at a time, dunk the chicken in the liquid to wet it all over.
20. Transfer this to the flour and dredge it to coat all over.
21. Back to the liquid to wet all of the flour....
22. Then back to the flour to get a good solid coating.
23. Transfer this to a platter and continue with the rest of the chicken.
24. Allow the coating to set for 20 minutes before frying.
25. Half fill a wok or large pan with oil and heat this to 160c or 320f.
26. Carefully lower the pieces into the oil in batches and fry for 6 minutes, turning halfway through to ensure even
browning.
27. Remove the pieces from the oil and drain any excess oil on kitchen paper. Continue with the next batch.
28. And there it is, an amazing batch of KFC...
Recipe by Whats4Chow at http://whats4chow.com/2017/01/21/how-to-make-real-kfc-the-simplified-version-the-real-kfc-fried-chicken-recipe/