Crispy Chicken / Super Curly KFC-Style

Name: Crispy Chicken / Super Curly KFC-Style
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces chicken; 3 cloves garlic; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon chicken bouillon powder; 15 tablespoons all-purpose flour; 1 tablespoon cornstarch (optional); 1/2 teaspoon baking soda (required); 1 teaspoon chili or paprika powder (add more if you like it spicy); as needed Ice water,; Cooking oil

Kreasi Mufi @kreasimufi

Since the recommendation to #StayAtHome, I've been making all sorts of food at home to keep things interesting. Let's make some crispy chicken, super curly and perfect for making spicy smashed chicken.

Kreasi Mufi @kreasimufi

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Ingredients

4 servings

4 pieceschicken
3 clovesgarlic
1 teaspoonsalt
1/2 teaspoonblack pepper
1/2 teaspoonchicken bouillon powder
15 tablespoonsall-purpose flour
1 tablespooncornstarch (optional)
1/2 teaspoonbaking soda (required)
1 teaspoonchili or paprika powder (add more if you like it spicy)
as neededIce water,
Cooking oil

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Steps

1

Wash the chicken thoroughly. Crush the garlic with salt, pepper, bouillon powder, and chili powder. Rub the mixture onto the chicken. To let the flavors absorb, pierce the chicken with a fork or make small cuts. Refrigerate for at least 3 hours, overnight is better.
2

Prepare the dry batter by mixing flour, cornstarch, chili powder, and a little salt. Mix well. Take 3 tablespoons of the dry mixture and combine with ice water until it forms a thick texture.
3

Remove the chicken from the fridge. Dip the chicken into the wet batter, then into the dry batter, then into the ice water, and back into the dry batter. If you prefer a thicker coating, you can repeat this process. Gently press the chicken to form a curly flour coating.
4

Heat oil in a pan over medium-low heat. Use plenty of oil because the chicken needs to be submerged; otherwise, the coating won't be as curly.
5

Add the chicken when the oil is very hot. Let it sit for about 3 minutes to ensure the coating sticks perfectly before adding the next piece. It's best to coat the chicken with flour just before frying to achieve a perfectly curly texture.