This KFC fried chicken recipe I have here is a copy cat version of the original. Although this might not taste exactly as the original, it is close enough. But maybe this will taste better than the one you buy in fast food chains because the last one I ate if my memory serves me right, is not so good because it was not cooked well. Anyway I think if you want to cook your own, you can also experiment by adjusting the amount of spices in this recipe to suit your taste.
Homemade KFC Fried Chicken A Family Nostalgic Favorite
There is just something so fluffy about fried chicken, reminding me of lazy Sunday lunches with family. I will never forget the first time I ever tried to make that special fried chicken back home. It was one of those long summer holidays back in my hometown, and I was lucky to be given my Uncle Romy’s guidance to work on it. He used to work at a local restaurant in our province. He could perfect the fried ones. He swore by this particular blend of spices and double-dipping technique that brings these flavors to every bite. And so, I tested his tips using my own version of homemade fried chicken based on a popular fast-food chain.
While I cannot say this version tastes the same as the store-bought version, I do believe you will agree that it is close enough to satisfy your cravin’. Maybe even better, as homemade always tends to be, because you get to control the ingredients and adjust everything to suit your preferences.
The Secret to Crispy, Juicy Fried Chicken
All it starts with a balance of crispy goodness against the juiciness and softness of the meat. First, I must choose really good chicken sometimes; otherwise, I have to go for drumsticks or thighs because they are so naturally moisty and flavorful. Then you really need to give your chicken pieces a good wash-up and let them drain into a colander. My Auntie Lina always taught me, though, and she was passed a tip by someone who said excess water would cause the coating to become sogg.
To get that nice crispy exterior, I make a coating mix of flour, salt, ground pepper, garlic powder, onion powder, and paprika. This simple combination is so understated, but really it is what helps the chicken develop flavor in the crust. More fragrance can be incorporated by adding a pinch of dried thyme or oregano. As Uncle Romy would say, this is the secret-to not be shy with the seasonings-coat the chicken sufficiently so that every bite is a mouthful of spice.
Double-Dipping: The Game Changing Technique
Another element that achieves that perfect crunch is in the process of dipping. Allow the flour mix to set. Meanwhile, prepare an egg wash by cracking eggs and mixing them with milk. This shall ensure that the coating will stick well. Now it gets interesting. You are going to have to dip every piece of chicken in egg wash, then into the flour mix, back again into the egg wash and then to the flour mix again. This is a double-dip technique, and that’s what’s going to give this recipe that luscious, irresistible coating-one often finds in many fried chicken recipes. It is messy, but worth the extra crunch.
Once all the chicken is coated, let them sit on a tray for a while. The resting period will help in ensuring that the flour mixture sticks to the chicken and doesn’t fall off when you fry it.
Idealizing the Fritter: Rules from My Cousin’s Kitchen
Now, the frying step is where things can get a little tricky. I recall having to pay a visit to my cousin Carlo, who was then in Quezon City. He taught me a little hack on how he made sure the oil used was just right for frying. According to him, drop a small piece of bread into the oil. If it sizzles and browns within 30 seconds, then you’re all set. That, I find useful, especially when your kitchen thermometer is nowhere to be seen.
You will need a deep pan, half-full of oil so that your chicken pieces are half-submerged. The temperature in the oil must be hot and not smoky. 175°C is about the best. Ensure you position each piece of chicken far enough from the one next to it. Overcrowding the pan will depress the oil temperature and mean you might end up with greasy rather than crispy chicken. Cook for 8 to 15 minutes, occasionally flipping them over until deep golden brown.
Serving Suggestions and Pairings
Transfer the fried chicken to a plate with some paper towels for excess oil to be drained when cooked. There’s something so satisfying seeing those golden crispy pieces just piled up on a plate. My family loves serving them with homemade gravy and generous portions of French fries, but don’t limit yourself. It may be cooked with steamed rice, coleslaw, or cucumber salad as a complement. Banana ketchup or spicy vinegar dip would add an extra kick to it.
A Taste of History: How Fried Chicken Came to Be
Fried chicken was also a staple in so many cultures, but the technique of deep-frying chicken came originally from Scotland. Scottish immigrants brought their frying methods to the American South, where it was later influenced by African American cooks, who seasoned the chicken generously, giving birth to the version we know and love today. A number of variations and spice blends have sprouted across the globe over time. Fried chicken there had life of its own-this in the Philippines. But home cooks added their own style, some giving it that soy sauce, calamansi, and even lemongrass breath .
A Food to Share and Enjoy
Whether you want to recreate that plate of fried chicken you got in a restaurant back home, or you just really want to try your hand at one of your family’s favorites, this recipe is a good place to start. Experiment with the spices, add a few personal touches, and share it with loved ones. In the end, after all, the best meals aren’t really about the food-the memories we create around the table for each other are what make them truly unforgettable.
How to Cook Homemade KFC Fried Chicken
Ingredients
- 1 kilo of your favorite chicken pieces (chicken wings, drumsticks, etc)
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp salt or to taste
- 1/2 tsp ground black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika powder
- 1 piece raw egg
- 1/2 cup fresh milk
- cooking oil for deep frying
Instructions
How to cook Homemade KFC Fried Chicken:
- Wash your favorite chicken pieces and drain in a colander. Let it stay in the colander until the chicken is pat dry.
- To make the coating, in a mixing bowl, combine flour, salt, ground pepper, garlic powder, onion powder and paprika powder. Set aside.
- In another bowl, to make the egg wash combine egg and milk and whisk to blend. Set aside.
- Get you chicken pieces and dip one piece in the egg wash, coat it well then put it in the flour mix and make sure it is also well coated.
- Remove it from the four mix and shake off the excess flour then dip it back in the egg wash coat it well then back into the flour mix and coat well.
- Do the same with the rest of the chicken pieces and put it in a tray or a large plate to be fried later.
- Prepare a deep pan, a non-stick pan if available and put enough cooking oil just to cover the chicken. Heat it until it shimmers but don't let it smoke.
- If you have a thermometer, heat it up for about 175 °C.
- Then carefully put each chicken pieces in the pan and let enough space for each chicken pieces. Don't overcrowd them.
- Cook for about 8 to 15 minutes in medium heat turning and flipping occasionally.
- Then drain the excess oil from the chicken by placing it on paper towels.
- Serve with your favorite gravy and french fried. Enjoy!
Video
Notes
Cooking Tips:
Let the Chicken Rest Once It Has Been Coated
Once you have applied the flour mixture to your chicken, stand it for 10-15 minutes to fry. The resting period lets the coating stick better and a crispy crust happens during cooking. It also gives a chance for the seasonings to get well infused into the meat, and this will give more flavor to your fried chicken in every bite.Set Oil to the Proper Temperature
Now, keeping that oil near about 175°C is what matters to fry it perfectly. If the oil is too hot, the coating browns too fast while the inside remains raw. If it's too cold, it will make your chicken absorb too much oil, making it greasy and heavy.Double Dipping Method
Double-dip each piece of chicken to get a super-thick, crunchy crust: first in the egg wash, then in the flour mix, then again. This will help create nice layers of crispy coating that, hopefully, will hold up even to frying. Just tap off excess flour between dips so you aren't left with a gummy texture.
Thanks for this home made KFC recipe!
Hi Sharlene, You are welcome!