Tex's KFC Style Fried Chicken 🍗🌿🇺🇸
There are so many versions of the Colonel's classic recipe, I thought I'd have a crack too. I decided to poach the chicken first so that it remains moist, requires less cooking in the fryer, and absorbs less oil.
Tex's KFC Style Fried Chicken 🍗🌿🇺🇸
There are so many versions of the Colonel's classic recipe, I thought I'd have a crack too. I decided to poach the chicken first so that it remains moist, requires less cooking in the fryer, and absorbs less oil.
Open in Cookpad AppSteps
- 1
Add all the herbs and spices to a jar and shake well.
- 2
Combine the seasoning with 1 cup flour, and shake again until thoroughly mixed
- 3
In a saucepan, bring the milk to a gentle simmer, and add the rosemary if using.. Poach the chicken in the milk for 20 to 25 minutes with the pan covered, turning halfway through
- 4
Remove chicken from the pan and drain on kitchen paper. Allow to rest and cool for 10-15 minutes
- 5
Heat the oil to 180° C (355° F)
- 6
Dip chicken into the beaten egg, then in to the breading mix. Repeat
- 7
Fry the chicken for 5-7 minutes until the breading is crispy and golden brown. Remove the chicken from the pan and drain excess oil on kitchen paper
- 8
Pierce the chicken with a skewer or a fork. If the juices run clear, the chicken is cooked. If the juices run pink, put back in the fryer for another 2-3 minutes then test again
- 9
Serve with beans, fries, and/or coleslaw
Cooksnaps
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