KFC Fried Chicken Recipe
Fried Chicken done better than KFC.
Servings: 5 people
- 3 lbs chicken cut into pieces
- 4 cups cooking oil
- 2 cups buttermilk
- 2 tablespoons Knorr Liquid Seasoning
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon basil
- 1/3 teaspoon oregano
- 1 teaspoon celery salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried mustard
- 4 teaspoons paprika
- 2 teaspoons garlic salt
- 1 teaspoon ground ginger
- 3 teaspoons white pepper
Combine Knorr Liquid Seasoning and buttermilk in a large bowl. Mix well.
Add chicken pieces. Marinate for at least 3 hours.
Combine the breading ingredients in a separate bowl. Mix well.
Remove the chicken from the marinade bowl letting excess liquid drip. Dredge the chicken pieces into the breading mixture making sure that each piece is completely coated. Let it stay for at least 5 minutes.
Heat cooking oil in a deep cooking pot (Note: I cooked mine using a pressure cooker. This is called pressure frying). Deep fry the chicken pieces until the internal temperature reads 165F. Note: You may decide to pressure fry the chicken but be extra careful. If doing so, make sure that the oil is more than 350F before adding the chicken. Deep fry for 1 minute uncovered before sealing the pressure cooker. Pressure-cook at not more than 350F between 7 to 8 minutes only (do not cook it longer). Release the pressure from the cooker and remove the chicken.
Arrange the fried chicken on a wire rack for the oil to drip. Serve with chicken gravy and your favorite sides. Share and enjoy!
Calories: 2427kcal | Carbohydrates: 46g | Protein: 60g | Fat: 224g | Saturated Fat: 27g | Polyunsaturated Fat: 60g | Monounsaturated Fat: 131g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 2335mg | Potassium: 765mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1343IU | Vitamin C: 5mg | Calcium: 163mg | Iron: 6mg