Pinguy's Fried Chicken - KFC Style Chicken Recipe

Name: Pinguy's Fried Chicken - KFC Style Chicken Recipe
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 tsp Cajun Seasoning (Schwartz if you can find it or one that uses Cumin); 1 tsp Ground Tellicherry Pepper. Any Black Pepper will do I just like Tellicherry.; 1/2 tsp Cayenne Pepper. Add more or less for desired spiciness.; 1/2 tsp Ground White Pepper; 1 tsp Paprika; 1/2 tsp Ginger Powder; 1/4 tsp Garlic Powder; 1 tsp Onion Salt; 1 tsp Celery Salt; 1/2 tsp Ground Oregano; 1 1/4 tsp Dried Majoram; 1 tsp Ground Sage; 1 tsp Dried Basil; 1 tsp Salt; 1 tsp Brown Sugar; 3 tsp MSG/Accent Seasoning. You can leave this out but it makes a huge difference to the taste.; 1 cup Self-Raising Flour; 2 tbsp Corn Starch/Cornflour. This ensures a crisp crust; 2 tbsp Instant Mash Potatoes. Gives the coating an extra crisp finish.; 2 tbsp Lemon Juice or White Wine Vinegar. Curdles the Milk to make the dip thicker.; 2 Eggs; 1 cup Milk; 1 tsp MSG/Accent Seasoning; 1 tsp Cajun Seasoning; 1 tsp Paprika; 1 tsp Salt; 1 tsp Celery Salt; 2 lb Chicken Drumsticks - 2 Pieces Per Person

Pinguy @cook_2941710

Been messing around with this recipe for a good while now. It started out as a KFC clone but has evolved into it's own thing. This is a family favourite that we have once a fortnight. You don't have to poach the chicken before frying but it does improve the texture and taste. Plus it also gives you a chicken stock that you can use to make a gravy. See my recipes on how to make KFC style gravy with the left over seasoned breading flour and the poached chicken water/stock.

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Ingredients

25 mins

4 servings

Pinguy's Spice Mix
1 tspCajun Seasoning (Schwartz if you can find it or one that uses Cumin)
1 tspGround Tellicherry Pepper. Any Black Pepper will do I just like Tellicherry.
1/2 tspCayenne Pepper. Add more or less for desired spiciness.
1/2 tspGround White Pepper
1 tspPaprika
1/2 tspGinger Powder
1/4 tspGarlic Powder
1 tspOnion Salt
1 tspCelery Salt
1/2 tspGround Oregano
1 1/4 tspDried Majoram
1 tspGround Sage
1 tspDried Basil
1 tspSalt
1 tspBrown Sugar
3 tspMSG/Accent Seasoning. You can leave this out but it makes a huge difference to the taste.
Batter Coating/Mix - Also great for Onion Rings:
1 cupSelf-Raising Flour
2 tbspCorn Starch/Cornflour. This ensures a crisp crust
2 tbspInstant Mash Potatoes. Gives the coating an extra crisp finish.
Milk -n- Egg dip:
2 tbspLemon Juice or White Wine Vinegar. Curdles the Milk to make the dip thicker.
2Eggs
1 cupMilk
1 tspMSG/Accent Seasoning
Brine:
1 tspCajun Seasoning
1 tspPaprika
1 tspSalt
1 tspCelery Salt
Meat:
2 lbChicken Drumsticks - 2 Pieces Per Person

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Steps

25 mins

1

For anyone that wants to try my fried chicken recipe you need to put: 1 teaspoon of Cajun Seasoning, 1 teaspoon of Paprika, 1 teaspoon of Salt and 1 teaspoon of Celery Salt
2

In a zip lock bag or plastic container with about 32oz (900ml/1ltr) of water and marinade the chicken in the fridge for 3hrs. You can marinade it for longer but found 3hrs to be enough.
3

Once brined/marinaded take the chicken out of the fridge and start preparing everything you will be needing. (If you plan on poaching the chicken before frying go to step 10).
4

Next grab a bowl and add all the spices and herbs (I recommend using a coffee grinder to mix/grind the spices before adding)
https://cookpad.wasmer.app/us/recipes/361775-pinguys-spice-mix

Pinguy's Spice Mix
5

Then add 1 cup of self-raising Flour with 2 tablespoons of instant Mashed Potatoes and 2 tablespoons of Corn starch. If you made a batch of the "Pinguy's Spice" it's about 4 tablespoons to every 1 cup of flour.
6

For the Milk -n- Egg dip add 2 tablespoon of Lemon juice then two eggs to a cup of milk. Whisk and stand for 5mins for it to thicken. Once thicken add 1 teaspoon of MSG/Accent Seasoning and mix well. (If you want to use butter milk instead, this is perfectly fine.)
7

Now blend up the spices/herbs and flour together and place onto a plate. Take the Chicken out from the Brine and cover it in the seasoned breading flour. Once fully covered in the seasoned flour, dip the chicken into the Milk -n- Egg dip and cover it again in the flouring mix making sure there are no wet patches. Once fully coated place onto a drying tray ready for frying.
8

Once all the chicken is covered in the seasoned breading flour heat the oil to 360°F (182°C) and start frying the chicken. This can take anywhere from 8 to 13mins. So just try and judge when it's ready (use a meat thermometer if you are unsure). The size of the chicken pieces and how quickly the oil cools down by the amount of chicken you fry in one go all play a factor on how long it will take for the chicken to cook. Just make sure the chicken is fully emerged in the oil or you will get soggy skin.
9

If the cooked Chicken is to dark you can try frying the Chicken at a lower temperature (8-10 Mins at 320°F (160°C) then raising the heat to 375°F (190°C) to brown it off.
10

TIP# To improve the flavour and moisture of the chicken, after step 2 poach the chicken. To do this place the chicken in a pot and pour in the brine it was soaking in. Heat up the contents until it starts to boil. Once it starts to boil lower the heat to a soft simmer and poach the chicken for about 20 to 25 minutes with it covered. Once it's cooked turn off the heat and leave it to cool. When the chicken is cool enough to handle start flouring and frying. As the chicken is pre-cooked/poached this lowers the needed frying time and the risk of over cooking the coating. Fry the poached chicken for about 4 minutes or until golden brown and crispy at a temperature of 375°F (190°C).
https://cookpad.wasmer.app/us/recipes/339304-pinguys-gravy-kfc-style-gravy-recipe

Pinguy's Gravy - KFC Style Gravy Recipe