Fried Chicken - ultra craggy crispy crust!
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.94 out of 5 stars
(126)
Ingredients
10 servings
- 1.8 kg/ 3.6lb bone in, skin on small thighs (< 200g/7oz), drumsticks, whole wings, breast (< 200g/7oz) (Note 1)
- 1 cup buttermilk (Note 2 for sub)
- 1 tbsp salt
- 1 egg
- 2 1/4 cups flour (, plain / all purpose)
- 3/4 cup corn flour / cornstarch
- 3 tsp salt
- 3/4 tsp celery salt
- 1.5 tbsp black pepper (Note 2)
- 1.5 tsp sweet paprika (ie. not hot or smoked)
- 1/2 tsp cayenne pepper (, optional)
- 1.5 tsp onion powder
- 3 tsp garlic powder
- 1 tsp mustard powder
- 3/4 tsp ginger powder
- 1.5 tsp dried thyme
- 1.5 tsp dried oregano
- 1.5 - 2 litres / quarts vegetable oil (or canola or peanut, Note 8 for re-use)
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Preparation
Step 1
Buttermilk Marinade Chicken:
Step 2
Mix Marinade in a bowl until salt dissolves.
Step 3
Pour over chicken in ziplock bag, massage to coat chicken. Press out excess air, seal, refrigerate 12 to 24 hours, turning once or twice.
Step 4
Pour chicken and marinade into large bowl.
Step 5
Breading mixture:
Step 6
Whisk together Breading and all KFC Secret Herbs & Spices.
Step 7
Drizzle 4.5 tablespoons of Marinade into flour mixture. Use fingers to rub in so you get lots of pea sized lumpy bits all throughout (this creates extra super crunchy craggy bits).
Step 8
Spread out in a shallow dish or pan (easier to work with).
Step 9
Prepare to cook (work in specified order of steps):
Step 10
Preheat oven to 80°C/175°F and place rack on tray - to keep chicken warm. (Note 3)
Step 11
Add oil to a wide, heavy based pot to a depth of 6 cm / 2.5 " (my 26cm/10.5" cast iron pot = 1.75L/quarts oil, Note 4)
Step 12
Heat oil over medium to medium high heat to 180°C/350°F - maintain temp as best you can (Note 5).
Step 13
Breading:
Step 14
Cooking order: Start with thighs and drumsticks, wings next and cook breast last. (Note 6).
Step 15
Squidge a piece of chicken in remaining marinade, place in flour.
Step 16
Coat well, pressing very firmly to adhere. Transfer to plate.
Step 17
Coat 2 or 3 more pieces - just for one cooking batch, covering oil surface in single layer. (Note 7)
Step 18
Frying:
Step 19
Carefully place chicken in oil - it will bubble energetically but it will not spit.
Step 20
Once chicken is in, oil temperature should drop to 150°C/300°C - adjust heat to target this.
Step 21
DO NOT TOUCH chicken for 2 minutes - to let the crust bond with the chicken skin. After this, you can move them around but oil should be deep enough that you do not need to flip (but you can if you want!).
Step 22
Thighs and drumsticks - cook for 8 minutes (wings for 5 minutes), or until deep golden brown and internal temperature at thickest part is 75°C / 167°F.
Step 23
Breast - fry for 6 minutes or until internal temperature at thickest part is 65°C / 150°F (time depends on size).
Step 24
Place onto rack and keep warm in oven. Repeat with remaining chicken, coating each batch just prior to cooking.
Step 25
Serve immediately!
Step 26
Classic sides: Coleslaw, KFC copycat potato and gravy, steamed or grilled corn, cornbread or soft rolls, fries, potato salad, Southern Baked Beans!
Step 27
Save recipe for the next time?
