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Recipe: Perfect Pinguy's Fried Chicken - KFC Style Chicken Recipe

Pinguy's Fried Chicken - KFC Style Chicken Recipe. Combine KFC's secret recipe for its breading with two cups of flour to thoroughly coat your chicken pieces after dipping in an egg and milk wash. Great recipe for Pinguy's Fried Chicken - KFC Style Chicken Recipe. Been messing around with this recipe for a good while now.

Pinguy's Fried Chicken - KFC Style Chicken Recipe You don't have to poach the chicken before. The secret KFC recipe for its original fried chicken has never been revealed, but this is a good copy. Pinguy's Fried Chicken - KFC Style Chicken Recipe step by step. You can have Pinguy's Fried Chicken - KFC Style Chicken Recipe using 33 ingredients and 10 steps. Here is how you cook it.

Ingredients of Pinguy's Fried Chicken - KFC Style Chicken Recipe

  1. It's of Pinguy's Spice Mix.
  2. It's 1 tsp of Cajun Seasoning (Schwartz if you can find it or one that uses Cumin).
  3. Prepare 1 tsp of Ground Tellicherry Pepper. Any Black Pepper will do I just like Tellicherry..
  4. It's 1/2 tsp of Cayenne Pepper. Add more or less for desired spiciness..
  5. It's 1/2 tsp of Ground White Pepper.
  6. Prepare 1 tsp of Paprika.
  7. You need 1/2 tsp of Ginger Powder.
  8. You need 1/4 tsp of Garlic Powder.
  9. Prepare 1 tsp of Onion Salt.
  10. Prepare 1 tsp of Celery Salt.
  11. Prepare 1/2 tsp of Ground Oregano.
  12. Prepare 1 1/4 tsp of Dried Majoram.
  13. You need 1 tsp of Ground Sage.
  14. It's 1 tsp of Dried Basil.
  15. Prepare 1 tsp of Salt.
  16. It's 1 tsp of Brown Sugar.
  17. Prepare 3 tsp of MSG/Accent Seasoning. You can leave this out but it makes a huge difference to the taste..
  18. Prepare of Batter Coating/Mix - Also great for Onion Rings:.
  19. Prepare 1 cup of Self-Raising Flour.
  20. It's 2 tbsp of Corn Starch/Cornflour. This ensures a crisp crust.
  21. It's 2 tbsp of Instant Mash Potatoes. Gives the coating an extra crisp finish..
  22. Prepare of Milk -n- Egg dip:.
  23. You need 2 tbsp of Lemon Juice or White Wine Vinegar. Curdles the Milk to make the dip thicker..
  24. It's 2 of Eggs.
  25. It's 1 cup of Milk.
  26. Prepare 1 tsp of MSG/Accent Seasoning.
  27. You need of Brine:.
  28. It's 1 tsp of Cajun Seasoning.
  29. Prepare 1 tsp of Paprika.
  30. You need 1 tsp of Salt.
  31. Prepare 1 tsp of Celery Salt.
  32. You need of Meat:.
  33. It's 2 lb of Chicken Drumsticks - 2 Pieces Per Person.

If you like fried chicken then there's nothing like KFC. Being a Big KFC fan, I always wonder how to emulate the authentic taste at home. With this delicious, easy, tried & tested recipe, now you can enjoy KFC style fried chicken in own your kitchen. Steps In a bowl, combine the flour, allspice, chili powder, garlic powder, paprika, ginger, salt and pepper.

Pinguy's Fried Chicken - KFC Style Chicken Recipe step by step

  1. For anyone that wants to try my fried chicken recipe you need to put: 1 teaspoon of Cajun Seasoning, 1 teaspoon of Paprika, 1 teaspoon of Salt and 1 teaspoon of Celery Salt.
  2. In a zip lock bag or plastic container with about 32oz (900ml/1ltr) of water and marinade the chicken in the fridge for 3hrs. You can marinade it for longer but found 3hrs to be enough..
  3. Once brined/marinaded take the chicken out of the fridge and start preparing everything you will be needing. (If you plan on poaching the chicken before frying go to step 10)..
  4. Next grab a bowl and add all the spices and herbs (I recommend using a coffee grinder to mix/grind the spices before adding) https://cookpad.com/us/recipes/361775-pinguys-spice-mix.
  5. Then add 1 cup of self-raising Flour with 2 tablespoons of instant Mashed Potatoes and 2 tablespoons of Corn starch. If you made a batch of the "Pinguy's Spice" it's about 4 tablespoons to every 1 cup of flour..
  6. For the Milk -n- Egg dip add 2 tablespoon of Lemon juice then two eggs to a cup of milk. Whisk and stand for 5mins for it to thicken. Once thicken add 1 teaspoon of MSG/Accent Seasoning and mix well. (If you want to use butter milk instead, this is perfectly fine.).
  7. Now blend up the spices/herbs and flour together and place onto a plate. Take the Chicken out from the Brine and cover it in the seasoned breading flour. Once fully covered in the seasoned flour, dip the chicken into the Milk -n- Egg dip and cover it again in the flouring mix making sure there are no wet patches. Once fully coated place onto a drying tray ready for frying..
  8. Once all the chicken is covered in the seasoned breading flour heat the oil to 360°F (182°C) and start frying the chicken. This can take anywhere from 8 to 13mins. So just try and judge when it's ready (use a meat thermometer if you are unsure). The size of the chicken pieces and how quickly the oil cools down by the amount of chicken you fry in one go all play a factor on how long it will take for the chicken to cook. Just make sure the chicken is fully emerged in the oil or you will get soggy skin..
  9. If the cooked Chicken is to dark you can try frying the Chicken at a lower temperature (8-10 Mins at 320°F (160°C) then raising the heat to 375°F (190°C) to brown it off..
  10. TIP# To improve the flavour and moisture of the chicken, after step 2 poach the chicken. To do this place the chicken in a pot and pour in the brine it was soaking in. Heat up the contents until it starts to boil. Once it starts to boil lower the heat to a soft simmer and poach the chicken for about 20 to 25 minutes with it covered. Once it's cooked turn off the heat and leave it to cool. When the chicken is cool enough to handle start flouring and frying. As the chicken is pre-cooked/poached this lowers the needed frying time and the risk of over cooking the coating. Fry the poached chicken for about 4 minutes or until golden brown and crispy at a temperature of 375°F (190°C). https://cookpad.com/us/recipes/339304-pinguys-gravy-kfc-style-gravy-recipe.

Dip each piece of chicken into the buttermilk mixture and then toss to coat in the breading mixture until very well coated. Vigorously shake off any excess breading mix and arrange it onto a roasting rack fitted inside a rimmed baking sheet. Place chicken in hot oil, not overcrowding, maybe four pieces in first batch. Fry for eight minutes and turn over. Fry for an additional eight minutes.

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