SECRET KFC Fried Chicken
ID: ee2bed09...
A secret copycat recipe to recreate the iconic KFC fried chicken at home, featuring a unique two-step marination process for ultra-juicy meat and a crunchy, seasoned crust using the legendary 11 herbs and spices.
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🍳 烹飪流程
Brine chicken for 30 minutes, then wash and dry. → Marinate chicken in the spiced sauce mixture for 3-5 hours in the fridge. → Prepare the seasoned flour mix and the dipping sauce. → Double-dredge the chicken using the flour-water-flour technique. → Deep fry at 170°C (340°F) for 7-8 minutes until crispy and fully cooked.
烹飪步驟
簡短烹飪順序
Brine chicken for 30 minutes, then wash and dry. → Marinate chicken in the spiced sauce mixture for 3-5 hours in the fridge. → Prepare the seasoned flour mix and the dipping sauce. → Double-dredge the chicken using the flour-water-flour technique. → Deep fry at 170°C (340°F) for 7-8 minutes until crispy and fully cooked.
開場介紹
A secret copycat recipe to recreate the iconic KFC fried chicken at home, featuring a unique two-step marination process for ultra-juicy meat and a crunchy, seasoned crust using the legendary 11 herbs and spices.
步驟 1
Prepare the chicken pieces by removing the skin and making deep cuts into the meat down to the bone to ensure even marination.
步驟 2
First Marination (Brining): Place chicken in a bowl with baking soda, salt, vinegar, and enough water to cover. Mix well and set aside for 30 minutes to neutralize odors.
步驟 3
After 30 minutes, wash the chicken thoroughly under cold water to remove the excess salt and vinegar.
步驟 4
Second Marination: Add chili sauce, soy sauce, hot sauce, vinegar, pickle juice, and the marinade spice blend to the chicken. Mix thoroughly with your hands.
步驟 5
Cover with plastic wrap and let the chicken marinate in the refrigerator for at least 3 hours, ideally 3 to 5 hours.
材料清單
重要提醒
The initial brining step with baking soda and vinegar is crucial for removing any gamey chicken smell.
Marinating for a longer period (up to 5 hours) significantly improves the depth of flavor.
Always clean out burnt flour bits from the oil between batches using a fine mesh strainer to keep the oil fresh.
Let the chicken sit out of the fridge for 20 minutes before dredging so it's not too cold when entering the oil.
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