Fried Chicken (KFC-style)
Fried Chicken (KFC-style)
Ingredients
- 11 chicken leg
For the Chicken Seasoning
- 2/3 teaspoon salt
- 1/2 teaspoon thyme
- 1/3 teaspoon oregano
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- 1 teaspoon dried mustard
- 4 teaspoons paprika
- 2 teaspoons garlic salt
- 1 teaspoon ground ginger
- 3 teaspoons white pepper
For the Flour Dredge
- 500 grams plain flour
- 45 grams coarse black pepper
- 10 grams paprika
- 25 grams celery salt
- 10 grams garlic powder
- 10 grams onion powder
- 8 grams smoked paprika
- 8 grams white pepper
- 3 tablespoons thyme
- 25 grams salt
- 25 grams MSG
Other
- 1 cup water, for dipping, as needed
- 4 cups frying oil, as needed for deep frying
Instructions
- 1
In a small bowl, combine 2/3 teaspoon salt, 1/2 teaspoon thyme, 1/3 teaspoon oregano, 1 teaspoon celery salt, 1 teaspoon black pepper, 1 teaspoon dried mustard, 4 teaspoons paprika, 2 teaspoons garlic salt, 1 teaspoon ground ginger, and 3 teaspoons white pepper to make the chicken seasoning. Mix well.
⏱️ 3 min
- 2
Place the 11 chicken leg pieces in a bowl. Add 2 teaspoons of the prepared chicken seasoning to the chicken. Mix thoroughly by hand to ensure all chicken pieces are coated.
⏱️ 2 min
- 3
Cover the bowl with plastic wrap and marinate the chicken for 2–3 hours in the refrigerator. For best results, marinate overnight.
⏱️ 180 min
- 4
In a large metal bowl, combine 500 grams plain flour with 45 grams coarse black pepper, 10 grams paprika, 25 grams celery salt, 10 grams garlic powder, 10 grams onion powder, 8 grams smoked paprika, 8 grams white pepper, 3 tablespoons thyme, 25 grams salt, and 25 grams MSG. Mix all the dry ingredients well by hand until evenly combined to create the flour dredge.
⏱️ 5 min
- 5
Take the marinated chicken pieces and place them into the bowl with the flour dredge. Press and toss the chicken in the flour to coat it thoroughly.
⏱️ 3 min
- 6
Take a coated chicken piece, dip it into a separate bowl of water, give it a little shake to remove excess water, and immediately place it back into the flour dredge. Vigorously toss and massage the chicken in the flour for 1–2 minutes, ensuring the coating builds up nicely and becomes thick and craggy. Repeat this process for all chicken pieces.
⏱️ 5 min
- 7
Let the coated chicken rest for 10 minutes. This step helps to prevent the crust from falling off during frying.
⏱️ 10 min
- 8
Heat frying oil in a deep pan or Dutch oven to 175°C (350°F). Ensure there is enough oil to submerge the chicken pieces.
⏱️ 2 min•🌡️ 175
- 9
Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry for 1–2 minutes at 175°C (350°F), then lower the heat to medium-low and continue cooking for approximately 13 minutes until the chicken is thoroughly cooked through and golden brown. Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F).
⏱️ 15 min•🌡️ 175
- 10
Once golden brown and crispy, remove the fried chicken from the oil using a slotted spoon or tongs and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 1 min
- 11
Serve immediately. Be cautious when eating as the chicken will be very hot.
⏱️ 1 min
Kitchen Tools
Fried Chicken (KFC-style)
- 11 chicken leg
For the Chicken Seasoning
- 2/3 teaspoon salt
- 1/2 teaspoon thyme
- 1/3 teaspoon oregano
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- 1 teaspoon dried mustard
- 4 teaspoons paprika
- 2 teaspoons garlic salt
- 1 teaspoon ground ginger
- 3 teaspoons white pepper
For the Flour Dredge
- 500 grams plain flour
- 45 grams coarse black pepper
- 10 grams paprika
- 25 grams celery salt
- 10 grams garlic powder
- 10 grams onion powder
- 8 grams smoked paprika
- 8 grams white pepper
- 3 tablespoons thyme
- 25 grams salt
- 25 grams MSG
Other
- 1 cup water, for dipping, as needed
- 4 cups frying oil, as needed for deep frying
Instructions
- 1
In a small bowl, combine 2/3 teaspoon salt, 1/2 teaspoon thyme, 1/3 teaspoon oregano, 1 teaspoon celery salt, 1 teaspoon black pepper, 1 teaspoon dried mustard, 4 teaspoons paprika, 2 teaspoons garlic salt, 1 teaspoon ground ginger, and 3 teaspoons white pepper to make the chicken seasoning. Mix well.
⏱️ 3 min - 2
Place the 11 chicken leg pieces in a bowl. Add 2 teaspoons of the prepared chicken seasoning to the chicken. Mix thoroughly by hand to ensure all chicken pieces are coated.
⏱️ 2 min - 3
Cover the bowl with plastic wrap and marinate the chicken for 2–3 hours in the refrigerator. For best results, marinate overnight.
⏱️ 180 min - 4
In a large metal bowl, combine 500 grams plain flour with 45 grams coarse black pepper, 10 grams paprika, 25 grams celery salt, 10 grams garlic powder, 10 grams onion powder, 8 grams smoked paprika, 8 grams white pepper, 3 tablespoons thyme, 25 grams salt, and 25 grams MSG. Mix all the dry ingredients well by hand until evenly combined to create the flour dredge.
⏱️ 5 min - 5
Take the marinated chicken pieces and place them into the bowl with the flour dredge. Press and toss the chicken in the flour to coat it thoroughly.
⏱️ 3 min - 6
Take a coated chicken piece, dip it into a separate bowl of water, give it a little shake to remove excess water, and immediately place it back into the flour dredge. Vigorously toss and massage the chicken in the flour for 1–2 minutes, ensuring the coating builds up nicely and becomes thick and craggy. Repeat this process for all chicken pieces.
⏱️ 5 min - 7
Let the coated chicken rest for 10 minutes. This step helps to prevent the crust from falling off during frying.
⏱️ 10 min - 8
Heat frying oil in a deep pan or Dutch oven to 175°C (350°F). Ensure there is enough oil to submerge the chicken pieces.
⏱️ 2 min•🌡️ 175 - 9
Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry for 1–2 minutes at 175°C (350°F), then lower the heat to medium-low and continue cooking for approximately 13 minutes until the chicken is thoroughly cooked through and golden brown. Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F).
⏱️ 15 min•🌡️ 175 - 10
Once golden brown and crispy, remove the fried chicken from the oil using a slotted spoon or tongs and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 1 min - 11
Serve immediately. Be cautious when eating as the chicken will be very hot.
⏱️ 1 min