Ingredients
-
-
1
-
-
2
-
2
-
2
-
-
1/2
-
4
-
1
-
2 1/2
-
2
-
2
-
1 1/4
-
1/2
Directions
KFC Extra Crispy Chicken (Copycat), My best-to-date copycat recipe for replicating KFC’s ‘Extra Crispy’ chicken Note: This recipe requires 1/2 cup of my Recipe #453973 Yields one batch fried chicken (8-10 pieces, or up to 16 drumsticks) For a bulk mix of this same recipe for quick and easy breading, use Recipe #493078 PLEASE NOTE: The Nutritional Information listing here is inaccurate — since only a fraction of flour and salt actually end up in the finished product So be aware — the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!, WOW! This was fantastic I didn’t have a few of the spices (savory, cardamom and vanilla beans) Other than that, I made it exactly as written, both with ingredients and techniques used 12 thighs and the flour mixture was almost the perfect amount I only have fried chicken a few times a year and was craving it so this was a huge treat Will make again and will try to remember to get the missing spices
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Steps
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1
Done
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Notes: Use Only Self-Rising Flour (make Your Own, If Necessary, Following a Trusted Recipe). You May Use Masa Harina Flour (tamale Flour) in Place of Corn Flour. You May Use 1/4 Teaspoon Lemon Pepper in Place of 1/8 Teaspoon Citric Acid. (step One): Rinse and Blot Chicken Pieces; Mix 2 Quarts (8 Cups) Cups Cold Water With 2 Tablespoons Morton Lite Salt and 2 Teaspoons Accent Seasoning in a Large Wide Saucepan (with an Accompanying Lid) Until Dissolved; Add Chicken Pieces; Cover and Transfer to Refrigerator; Marinate Chicken at Least 4 Hours in Refrigerator, Turning Chicken as Needed. Note: For a Quicker Stovetop Marination Method, Pierce Chicken Pieces Well With a Fork, Then Heat the Marinade With Chicken, Covered, Over Low Heat For 20-30 Minutes (turn Chicken Once Midway Through). |
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2
Done
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Into a Large Mixing Bowl, Add the Seasoned Flour Ingredients Except the Self-Rising Flour and Cornstarch; Break Up Any Clumps If Present, by Hand or Using the Back of a Spoon; Whisk Well With a Wire Whisk Until Well Blended; Add 3 3/4 Cups Self-Rising Flour and 1/4 Cup Packed Cornstarch; Whisk Mixture Well Until Thoroughly Combined. |
|
3
Done
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Add 4 Quarts Water to a Large Bowl or Saucepan For the Water Wash. |
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4
Done
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Remove Chicken from Marinade With Tongs; Place Chicken Into Large Bowl Containing the Seasoned Flour and Coat Well; Remove Chicken from Seasoned Flour Bowl Using Tongs; Place Chicken Portions Onto a Platter; Repeat Procedures With Remaining Chicken Pieces. |
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5
Done
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Dip One Piece Breaded Chicken Using Tongs, Into the Water Wash to Wet Completely; Drop Wet Chicken Into the Seasoned Flour Again and Toss Until Slightly Clumpy (you May Flick Water Into Breading to Get More Small Clumps, Which Is What You Want); Place Double-Breaded Breaded Chicken Onto a Platter to Rest For 15-20 Minutes. |
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6
Done
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Preheat Manufacturer's Recommended Amount of Pure Shortening or Vegetable Oil (or a Blend of Both) in Deep-Fryer to 315f (or) Preheat Enough Fat to Immerse Chicken Completely in Deep Heavy Stovetop Pot to 315f - 325f (use a Heat-Safe Thermometer to Gauge). |
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7
Done
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Place Breaded Chicken to the Elevated Fry Basket in Deep-Fryer Without Crowding; Lower the Basket Slowly Into the Hot Fat (or Gently Lower Breaded Chicken Pieces Using Tongs Into Stovetop Pot, Turning Once Halfway Through Frying Duration). |
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8
Done
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Fry Chicken Between 16-20 Minutes Until Golden Brown and Fully Cooked, Depending on Chicken Portions/Sizes (juices Should Run Clear When Chicken Is Done). |
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9
Done
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Drain on a Wire Rack Over a Paper Towel-Lined Baking Sheet; Repeat the Same Cooking Procedures Until All Chicken Is Fried. Drain Chicken on a Wire Rack Over a Paper Towel-Lined Baking Sheet; Transfer Rack Over a Baking Sheet and Keep Chicken Warmed in a Preheated 170f Oven Until Serving. |
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10
Done
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Serve and Enjoy! |
