Crispy Fried Chicken KFC Style

Hello everyone welcome to LM's Home Recipes And today's recipe crispy chicken A dish famous worldwide The truth is its bite is incredibly juicy Shall we start with the recipe Let's get to work And we're going to start marinating our chicken and we'll add an egg to a bowl then gradually add milk adjusting the amount as needed A teaspoon of mustard—because the mustard will make the chicken much more tender Juicy tender meat is always the result when acids are used Once it's well mixed Now next we'll add 250 grams of wheat flour 60 grams of cornstarch The cornstarch does this together with the egg is that the bite becomes much crispier later Half a teaspoon of ground pepper A teaspoon of ginger One teaspoon of garlic powder A teaspoon of salt and this is the salt that will season the chicken So don't be afraid to add this amount of salt A pinch of curry And finally a pinch of sweet paprika Let's mix it together And if we had to gradually add a little milk we'd do it bit by bit Because we need a lighter mixture now I'll show it to you right here The exact recipe is still unknown Because it's a recipe with such closely guarded and secretive ingredients that no one has ever uncovered it yet So when we've reached this point We take a spoon pour out a stream and notice the stream is continuous but thick We draw a line and observe that the line we've drawn remains exactly as we drew it the mixture does not blend Now that we've reached this point here it is and I'm going to use chicken naturally since that's the recipe—chicken breast to be exact Why Because I've noticed that when frying it it turns out better when fried on the breast A thigh bone requires much longer frying so we have to adjust accordingly We might still have a raw texture inside so once we've mixed it well we'll put it in the refrigerator to rest for two to three hours Next in another bowl add 400 grams of flour One teaspoon of ground oregano One teaspoon of ground garlic One teaspoon of ginger About a quarter teaspoon of pepper And we'll let it rest at the same time we're letting the chicken rest Why Because I also want the flour to gradually absorb all the flavors from the spices we've added Let's let it rest as well Once we've had it resting and my part has been resting for three hours we'ready to coat and fry We take the chicken breast or piece of chicken we've chosen and let it drain slightly before coating it in flour Once we've thoroughly coated it in flour we return it to the mixture And I've been doing several tests and this is the one I've liked the most and the one that comes closest to the flavor we all know We coat it again in flour And we'll repeat this same step with all the pieces Now place a frying pan on the heat with plenty of oil Let the oil heat up and once it's hot we'll start frying We remove a little of the excess flour We add our piece then repeat the same step I just told you—drain it then pass it through flour We coat the ingredients in the batter and then again in flour then fry them And so we'll keep browning it thoroughly on both sides until we run out of chicken And look at how nicely it's turning out—truly amazing it's so juicy and flavorful I highly recommend it And once it's fried we'll transfer it to a plate where I've placed a piece of absorbent paper To remove any excess oil they may have absorbed We'll repeat the same step with the rest of the chicken pieces And here's our super crispy chicken—perfectly crunchy with every bite Packed with flavor from all the spices we've added and the generous marinade we've applied And there's one incredibly juicy bite left — a recipe I highly recommend I encourage you to try making it And that's how we've presented it I hope you all enjoyed it—sending you all a big kiss Subtitles by the community at Amara org