KFC-Style Korean Fried Chicken
KFC-Style Korean Fried Chicken
Ingredients
For the Brine
- 4 cups water
- 2 tablespoons kosher salt
For the Crispy Flour Dredge
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon seasonings, of your choice, such as garlic powder or paprika
Other Ingredients
- 8 chicken pieces, such as drumsticks and thighs
- 4 cups ice-cold water
- 6 cups frying oil, such as peanut or vegetable oil
- 1/2 teaspoon MSG, or other fine seasoning powder, optional
Instructions
- 1
In a large bowl, combine 4 cups of water and 2 tablespoons of kosher salt. Stir until the salt is fully dissolved. Add the chicken pieces to the brine, ensuring they are completely submerged. Cover the bowl and refrigerate to brine the chicken overnight, or for at least 8 hours.
⏱️ 10 min
- 2
Prepare your dredging station. In a shallow dish or bowl, combine the all-purpose flour, rice flour, cornstarch, baking powder, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and your chosen additional seasonings. Mix thoroughly until well combined. Fill a second bowl with ice-cold plain water. Set aside a third shallow dish with the same flour mixture for the second dredge.
⏱️ 10 min
- 3
Remove the chicken from the brine and pat dry with paper towels. Take one chicken piece and place it into the first flour mixture. Generously coat the chicken, pressing the flour onto all surfaces to create a thick, craggy layer. Ensure no wet spots remain.
⏱️ 5 min
- 4
Immediately dip the heavily floured chicken piece into the ice-cold water bath for just 1 second. Ensure it is fully submerged and then quickly remove it, allowing excess water to drip off.
⏱️ 1 min
- 5
Transfer the chicken directly from the water bath into the second bowl of flour mixture. Coat the chicken again, pressing the flour firmly to build up an even thicker, crispier, and craggier texture. Repeat this double-dredging process for all remaining chicken pieces.
⏱️ 10 min
- 6
In a large, heavy-bottomed pot or deep fryer, heat the frying oil to 325°F. Carefully place a few double-dredged chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry until the chicken is lightly golden brown and cooked through, about 8-10 minutes.
⏱️ 10 min•🌡️ 325
- 7
Remove the chicken from the fryer and place it on a wire rack set over a baking sheet to drain excess oil. Allow the chicken to rest for a few minutes while you fry the remaining pieces for the first fry. Once all chicken has had its first fry, increase the oil temperature to 375°F.
⏱️ 5 min•🌡️ 375
- 8
Return the partially fried chicken pieces to the hotter oil for the second fry. Fry in batches until the chicken is deeply golden brown and develops an intensely crispy, shatter-crunch crust, about 5-7 minutes. This second fry is crucial for achieving the desired texture.
⏱️ 5 min•🌡️ 375
- 9
Immediately after removing the chicken from the second fry, transfer it to a clean wire rack. While still hot, optionally sprinkle with MSG or other fine seasoning powder for an extra layer of flavor. Serve hot and enjoy your incredibly crispy fried chicken!
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
KFC-Style Korean Fried Chicken
For the Brine
- 4 cups water
- 2 tablespoons kosher salt
For the Crispy Flour Dredge
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon seasonings, of your choice, such as garlic powder or paprika
Other Ingredients
- 8 chicken pieces, such as drumsticks and thighs
- 4 cups ice-cold water
- 6 cups frying oil, such as peanut or vegetable oil
- 1/2 teaspoon MSG, or other fine seasoning powder, optional
Instructions
- 1
In a large bowl, combine 4 cups of water and 2 tablespoons of kosher salt. Stir until the salt is fully dissolved. Add the chicken pieces to the brine, ensuring they are completely submerged. Cover the bowl and refrigerate to brine the chicken overnight, or for at least 8 hours.
⏱️ 10 min - 2
Prepare your dredging station. In a shallow dish or bowl, combine the all-purpose flour, rice flour, cornstarch, baking powder, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and your chosen additional seasonings. Mix thoroughly until well combined. Fill a second bowl with ice-cold plain water. Set aside a third shallow dish with the same flour mixture for the second dredge.
⏱️ 10 min - 3
Remove the chicken from the brine and pat dry with paper towels. Take one chicken piece and place it into the first flour mixture. Generously coat the chicken, pressing the flour onto all surfaces to create a thick, craggy layer. Ensure no wet spots remain.
⏱️ 5 min - 4
Immediately dip the heavily floured chicken piece into the ice-cold water bath for just 1 second. Ensure it is fully submerged and then quickly remove it, allowing excess water to drip off.
⏱️ 1 min - 5
Transfer the chicken directly from the water bath into the second bowl of flour mixture. Coat the chicken again, pressing the flour firmly to build up an even thicker, crispier, and craggier texture. Repeat this double-dredging process for all remaining chicken pieces.
⏱️ 10 min - 6
In a large, heavy-bottomed pot or deep fryer, heat the frying oil to 325°F. Carefully place a few double-dredged chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry until the chicken is lightly golden brown and cooked through, about 8-10 minutes.
⏱️ 10 min•🌡️ 325 - 7
Remove the chicken from the fryer and place it on a wire rack set over a baking sheet to drain excess oil. Allow the chicken to rest for a few minutes while you fry the remaining pieces for the first fry. Once all chicken has had its first fry, increase the oil temperature to 375°F.
⏱️ 5 min•🌡️ 375 - 8
Return the partially fried chicken pieces to the hotter oil for the second fry. Fry in batches until the chicken is deeply golden brown and develops an intensely crispy, shatter-crunch crust, about 5-7 minutes. This second fry is crucial for achieving the desired texture.
⏱️ 5 min•🌡️ 375 - 9
Immediately after removing the chicken from the second fry, transfer it to a clean wire rack. While still hot, optionally sprinkle with MSG or other fine seasoning powder for an extra layer of flavor. Serve hot and enjoy your incredibly crispy fried chicken!
⏱️ 4 min