{"id":2046,"date":"2024-11-20T18:10:00","date_gmt":"2024-11-20T17:10:00","guid":{"rendered":"https:\/\/cuizette.com\/non-classifiee\/crispy-kfc-style-chicken\/"},"modified":"2025-01-22T18:19:21","modified_gmt":"2025-01-22T17:19:21","slug":"crispy-kfc-style-chicken","status":"publish","type":"post","link":"https:\/\/cuizette.com\/en\/recipes\/fast-and-healthy\/express-dinners\/crispy-kfc-style-chicken\/","title":{"rendered":"Crispy KFC-style chicken"},"content":{"rendered":"
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\n\t\t\t\t\t\"Crispy\t\t\t\t\t
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Crispy KFC-style chicken<\/h2>\n\t\t\t\t\n
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  • <\/li><\/ul>0.0<\/small> from<\/small> 0<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\n
    \n \t\t\t\tCourse: Main course<\/mark><\/span>Cuisine: Fast food<\/mark><\/span>Difficulty: Easy<\/mark><\/span> <\/div>\n\n\t\t\t<\/div>\n\n\n\t\t\t\t\t\t\t
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    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    30<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    40<\/p>minutes<\/span><\/div>

    <\/span>Calories<\/span>

    300<\/p>kcal<\/span><\/div>

    <\/span>Total time<\/span>

    0<\/p>minutes<\/span><\/div><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n

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    Fancy reproducing KFC’s iconic crispy chicken at home? Here’s a simple, tasty recipe for golden, crispy, well-seasoned chicken. Perfect for a gourmet dinner or an evening out with friends, this KFC-style chicken is sure to please! <\/p>\n \t<\/div>\n\n \n\t\n\t\n\t\n\n\n\t\t\n\t\t\t

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    Ingr\u00e9dients<\/h3>\n\t\t\t\t\t\t
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      8<\/span> chicken drumsticks or thighs<\/span><\/p><\/li>

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      300<\/span> ml<\/span> fermented milk (or plain yoghurt diluted with a little milk)<\/span><\/p><\/li>

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      200<\/span> g<\/span> flour<\/span><\/p><\/li>

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      1<\/span> teaspoon<\/span> salt<\/span><\/p><\/li>

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      1<\/span> teaspoon<\/span> ground black pepper<\/span><\/p><\/li>

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      1<\/span> teaspoon<\/span> smoked paprika<\/span><\/p><\/li>

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      1<\/span> teaspoon<\/span> cayenne pepper (optional)<\/span><\/p><\/li>

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      1<\/span> teaspoon<\/span> garlic powder<\/span><\/p><\/li>

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      1<\/span> teaspoon<\/span> onion powder<\/span><\/p><\/li>

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      1\/2<\/span> teaspoon<\/span> dried thyme<\/span><\/p><\/li>

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      1\/2<\/span> teaspoon<\/span> dried oregano<\/span><\/p><\/li>

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      Frying oil (sunflower or peanut)<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\t\t\t\n\t\t\n\t\t\t

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      Instructions<\/h3>\n\t\t\t
      • Marinade<\/strong> :
        In a large bowl, mix the fermented milk with half the spices: salt, pepper, paprika, cayenne pepper, garlic and onion powder.
        Dip the chicken pieces into the marinade, cover and marinate in the fridge for at least 1 hour (or overnight for extra flavor).<\/li>
      • Prepare the breadcrumbs<\/strong> :
        In a separate bowl, mix the flour with the remaining spices: paprika, chilli, thyme, oregano, salt and pepper.<\/li>
      • Bread the chicken<\/strong> :
        Remove chicken from marinade and let excess drip off.
        Roll each piece in the seasoned flour, pressing lightly so that the breading adheres well. Repeat a second time for an extra-crisp layer.<\/li>
      • Frying<\/strong> :
        Heat oil in a saucepan or deep fryer to 170\u00b0C.
        Fry the chicken in small batches (to avoid lowering the oil temperature) for 10 to 12 minutes, until golden brown and crispy. Check that the chicken is cooked through.<\/li>
      • Drain<\/strong> :
        Place the pieces on absorbent paper to remove excess oil.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • For baking<\/strong>: Place chicken pieces on a rack, brush lightly with oil and bake at 200\u00b0C for 25-30 minutes.
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        • For an even closer taste<\/strong>: Add a pinch of sugar and baking powder to the flour for an airy “batter” effect.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t