KFC style Fried Chicken Recipe by Tiffin Box | Kentucky Fried Chicken, Spicy Crispy chicken fry

 Fried Chicken

Prep Time: 5Min       Cook Time: 30Min    Total Time: 35Min

Learn how to make the perfect fried chicken with the crispest, tastiest crumbs on the outside with moist and juicy meat on the inside.

When it comes to chicken, there is nothing more delicious than a juicy, crispy piece of well-fried chicken licked with a finger. It may sound scary to fry your own chicken, but it is actually very straightforward.

It embarrasses the grocery store and fast-food fried chicken. If you have a thermometer and timer for oil, you can prepare a fail-proof fried chicken. If you've ever wanted to make your own fried chicken, now is the time to try it!

Do I need to use corn starch? Can I change the dough?

It is the most recommended ingredient for crispy fried chicken. Corn starch is mostly used in Asian fried chicken recipes. Mixing flour with corn starch gives the crispiest result. You can substitute whole flour with corn starch, or you can try using a similar non-gluten-based flour or flour mixture instead of the traditional all-purpose flour.

How many minutes do I cook fried chicken?

The average piece of chicken needs to be fried for 14 minutes. Each piece of chicken will be different, but make sure you cook each one at a minimum internal temperature of 165 degrees Fahrenheit. The white flesh will be juicy at its peak at 165 degrees F. Dark meats can be cooked to 170-175 F for best texture.

Why does bread fall on my fried chicken? How can I avoid it?

One of the challenges people face when making fried chicken is that their crunchy coating falls off. There are a few reasons for this to happen. Here are some tips to make sure your bread doesn't run out.

·         When coating and roasting your chicken, remove the extra buttermilk as well as the extra flour.

·         After coating with the flour mixture, lightly pat your chicken to make sure the dough sticks to the buttermilk.

·         Make sure you don't overdo your pan. You want to make sure that the chicken does not collide with other pieces of chicken that can block the bread.

·         When frying, turn the chicken over only once. The more you mess with your chicken, the more likely you are to knock or disturb some crumbly coating.

What kind of oil is best for frying? Can I save my used oil later?

There are many options when it comes to deep-frying oil. Common options include peanut oil, vegetable oil, canola oil, saffron oil, corn oil, and more. Vegetable oil we recommend using for deep frying. It has a high smoke content and can be reused once fried. Just let the oil cool completely, filter it, and return it to a storage container for later use.

The best temperature for frying chicken is 350 degrees Fahrenheit. It’s normal for the oil temperature to fluctuate during cooking. As long as your oil is between 300 and 350degrees Fahrenheit, your chicken should come out perfectly.

How long does fried chicken stay good?

Fried chicken is best when it is fresh and the skin is still old. Although leftovers will stay in the fridge for 2 to 3 days. Reheating will not make the skin so crisp. For the best result reheat the remaining fried chicken in a 350degree oven for 15-20 minutes.

Ingredients of Fried Chicken

• ·         6 chicken thighs
• ·         6 chicken drum sticks
• ·         3 cups buttermilk
• ·         1/2 cup buffalo hot sauce optional
• ·         2 teaspoons of salt
• ·         1 teaspoon pepper

Dredging mixture

• ·         3 cups of all-purpose flour
• ·         1/2 cup corn starch
• ·         1 tablespoon salt
• ·         1 tablespoon paprika
• ·         2 teaspoons onion powder
• ·         2 teaspoons garlic powder
• ·         1 teaspoon dried oregano
• ·         1 teaspoon dried basil
• ·         1 teaspoon white pepper
• ·         1 teaspoon red pepper
• ·         1-quart vegetable oil for frying

Instructions

• 1.   In a large mixing bowl, whisk together the buttermilk, hot sauce (optional, to taste), salt, and pepper in a mixing bowl. Add in the chicken pieces. Cover this (Bowl) with plastic wrap and refrigerate for 4 Hrs.
• 2.  When ready to cook, pour the vegetable oil into a frying pan until it is about 3/4 inch deep. Preheat to 350 degrees.
• 3.  Make bread by mixing flour, corn starch, onion powder, garlic powder, oregano, basil, white pepper, red pepper, paprika, and salt in a gallon-sized plastic bag or light dish. Mix it well.
• 4.   One at a time, remove the chicken pieces from the buttermilk mixture. Shake gently to remove excess. Put it in the breading mix and coat well. Tap the extras.

• 5.    Place the roasted chicken in 350-degree oil, and fry 3 or 4 pieces at a time. Chicken oil will lower the temperature so keep it close to 350 degrees. Fry each piece for 14 minutes, turning each piece about halfway, until the chicken reaches an internal temperature of 165 degrees F.
• 6.      Remove from oil and place on paper towels. Take them rest for 10 minutes before serving.