KFC-Style Fried Chicken
A finger-licking good homemade KFC-style chicken that's crispy and flavorful, perfect for satisfying your fried chicken cravings.
Ingredients
Main Ingredients
- 10 pieces chicken (preferably thighs and legs with skin)
- 2 cups wheat flour
- 5 tablespoons cornstarch
- 2 whole eggs
- 1 cup evaporated milk
- 1 tablespoon mustard
- 1 tablespoon chicken or meat seasoning
- 1 tablespoon minced garlic
- to taste Salt and pepper
- as needed cups Oil for frying Use enough oil to submerge the chicken.
Instructions
Preparation
- Start by washing and drying the chicken pieces thoroughly.
- Season the chicken with a pinch of salt and pepper.
Partially Cooking the Chicken
- In a large pot, place the seasoned chicken pieces and fill it with water until they are half-covered.
- Put the pot on low heat, cover it with a lid, and let the chicken cook for 10 minutes.
Preparing the Coating and Batter
- While the chicken is cooking, prepare two large bowls. In the first bowl, combine the wheat flour, cornstarch, minced garlic, and the chicken or meat seasoning. Mix these dry ingredients thoroughly.
- In the second bowl, whisk together the eggs, evaporated milk, mustard, and add salt and pepper to taste. Mix this wet mixture well using a fork.
Coating the Chicken
- Once the cooking time for the chicken has passed, remove the chicken pieces from the water, and pat them dry.
- Take each piece of chicken and dip it first into the flour mixture, making sure it’s well-coated.
- Next, dip the flour-coated chicken into the egg and milk mixture.
- Finally, coat the chicken once more in the flour mixture, ensuring it’s thoroughly covered.
- Place the coated chicken pieces in the refrigerator for a couple of minutes to set the coating.
Frying the Chicken
- In a deep stockpot or a high-sided skillet, heat enough oil over medium heat to submerge the chicken pieces.
- Once the oil is hot, carefully add 2 to 3 pieces of coated chicken at a time.
- Fry the chicken until it turns a delicious golden brown on all sides, but be cautious not to burn either the chicken or the oil.
- Once fried, remove the chicken pieces and place them on a plate with absorbent paper to allow excess oil to drain.
Notes
Allow the chicken to rest for a few minutes before serving. This helps to keep the coating intact and enhances the flavor.