OK, Kami's fried chicken recipe is just as good as the bucket you can buy. It is so crunchy! In fact, we ate leftovers for 2 days and it was still crispy and crunchy. The coating is full of flavor and on the saltier side. If you want a little less salt, cut the MSG in half. Once fried, the chicken pieces are super juicy. I have been told by actual KFC chefs that their chicken is actually cooked in a pressure cooker. I haven't tried that yet and will update when testing the suggestion I added. However, I have honed on this deep havefried version that uses surprises like MSG to bring out the flavors. Top Ramen chicken haveflavored bouillon cuts corners and still savors some awesome flavor. The Colonel certainly didn't use Top Ramen as part of his secret herbs and spices, but to me, it adds a little something special. You may omit it if you desire.
Ingredients :
- 3 pound(s) whole chicken pieces
- 40 ounce(s) vegetable oil (or 6 cups shortening if using pressure cooking method)
- 2 cup(s) buttermilk
- 1 large egg
- 2 2/3 cup(s) all-purpose flour
- 1 package(s) Top Ramen chicken flavor seasoning (set noodles aside for another use)
- 2 tablespoon(s) salt
- 2 teaspoon(s) MSG (common brand is Accent)
- 1/2 teaspoon(s) pepper
- 1/4 teaspoon(s) sweet paprika
- 1/8 teaspoon(s) garlic powder
Intructions :
- Place chicken pieces into a large glass or plastic bowl. Pour enough cold water to cover the chicken. Add 1/2 cup salt and 2 teaspoons granulated sugar to make a brine
- Cover and chill overnight in the refrigerator
- Remove chicken and discard brine. Rinse chicken thoroughly. Allow chicken to drain, about 20 mins, then pat dry with paper towels
- Whisk egg until whites are bubbly and a little frothy
- Gradually incorporate buttermilk until thoroughly mixed
- Combine flour, MSG, Top Ramen seasoning, and other seasonings into a separate mixing bowl and mix until well blended
- Heat oil in a fryer or large frying pot to 400 degrees. Meanwhile, dip chicken in the buttermilk mixture
- Then roll in flour mixture a few pieces at a time
- Let pieces rest for about 15 - 20 mins to allow breading to set
- Carefully lower chicken pieces into hot oil using a fry basket or heavy slotted spoon, a few pieces at a time so as not to crowd the chicken together
- Fry until chicken is a nice golden brown and internal temperature is 165 degrees
- Drain pieces on paper towels. Let rest for 15 minutes to allow juices to redistribute through the meat. Serve
- SUGGESTED PRESSURE COOKER METHOD:Melt shortening in a pressure cooker over medium heat until the temperature reaches 400 degrees. Drop the chicken, a few pieces at a time, and close and lock the lid. Cook for 10 minutes after pressure builds. Release the lid, remove the chicken, and drain. Let rest for 15 minutes. Serve.
Rated 5/5 based on 69 Reviews
Keyword : kfc-fried chicken-American-Chicken