Kfc Recipe
Make Kfc Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Chicken
Seasoned Flour Coating
For Frying
Method
Brined Chicken
- 1
Make the brine
In a large bowl or container, dissolve 3 tbs coarse salt and 1 tbs sugar into 6 cups cold water. Stir until dissolved.
- 2
Brine the chicken
Add the 8 bone-in chicken pieces to the brine, cover, and refrigerate for 2 to 4 hours (up to overnight for extra juiciness).
- 3
Seasoned Flour Coating
- 4
Combine dry ingredients
In a shallow wide bowl or rimmed baking sheet, whisk together 3 cups all-purpose flour and 1 tbs cornstarch. Add 2 tsp salt, 1 tsp white pepper, 1 tsp black pepper, 2 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp dried basil, 1 tsp dried oregano, 0.5 tsp ground celery seed, 0.25 tsp ground ginger, 0.5 tsp mustard powder, and 0.5 tsp MSG (if using). Mix thoroughly to distribute spices evenly.
- 5
Dredge the chicken
Remove chicken from the milk wash in batches. Let excess drip off, then dredge each piece thoroughly in the seasoned flour, pressing flour into the surface to form a good coating. For an extra-crispy double-coat, return the floured piece to the milk wash briefly (5–10 seconds), then dredge again in the flour. Place coated pieces on a wire rack and let rest 15–20 minutes to help adhesion.
For Frying
- 6
Heat the oil
Pour enough neutral oil into a deep heavy pot or Dutch oven so it reaches about 3 inches up the sides (approximately 2–4 cups depending on pot size). Heat oil over medium-high heat until it reaches 325–350°F (163–177°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily.
- 7
Fry the chicken
Working in batches so you don't overcrowd the pot, gently lower coated chicken pieces into the oil. Keep temperature between 300–325°F (150–163°C) for dark pieces (thighs/legs) and 325–350°F (163–177°C) for breasts/wings. Fry bone-in pieces 12–18 minutes per batch depending on size, turning once halfway, until coating is deep golden brown and internal temperature reaches 165°F (74°C) near the bone. Adjust heat as needed to maintain temperature.
- 8
