KFC Style Crispy Fried Chicken!! A crispy, juicy and flavourful deep-fried chicken recipe which is most popular all over the world. Preferably choose drumsticks, thighs, and wings to get best crispy chicken.
With my video and step-by-step guide, learn how to make the perfect crunchy fried chicken that’s deliciously crunchy on the outside and moist and juicy on the inside.
KFC Style Fried Chicken:
Recipe Card for Crispy Fried Chicken:
KFC STYLE FRIED CHICKEN
Ingredients
For brining:
- 1½ litre water or as required
- 2 tbsp salt
- 1 tbsp vinegar
- 1 tbsp sugar
For spice mix:
- 3 tbsp kashmiri red chilli powder
- ½ tsp turmeric (haldi) powder
- 1 tsp black pepper (kali mirch) powder
- 2 tsp cumin (jeera) powder
- 1½ tsp coriander (dhania) powder
- 1 tsp dry ginger (sonth) powder
- 1 tsp dry mango (amchur) powder
- 1 tsp cinnamon (dalchini) powder
- 1 tsp black salt (kala namak)
For chicken marination:
- 700 gram chicken (washed)
- 4 tbsp melted butter
- 1½ tbsp prepared spice mix powder
For flour coating:
- 1 tbsp fine flour (maida)
- 1 tbsp garlic (lehsun) paste
- 2 cups fine flour (maida)
- ½ cup corn flour (makke ka aata)
- ¾ tsp salt or add to taste
- 1 tbsp prepared spice mix powder
Other ingredients:
- 2 eggs
- 1 pinch salt
- ½ tsp prepared spice mix powder
For deep frying:
- 500 ml oil
Instructions
Brining of chickens:
- Preferably choose drumsticks, thighs, and wings to get best crispy chicken. Cut chicken pieces accordingly and wash well before preparation.
- Prick the chicken all over.
- Take 1½ litre of warm water. Add 2 tbsp salt, 1 tbsp vinegar, and 1 tbsp sugar & well.
- Dip the chicken pieces in the brine.
- Cover & keep it in the fridge for about 2 hours.
Preparing masala mix:
- Take a bowl. Put 3 tbsp kashmiri red chilli powder, 1 tsp black pepper powder, 2 tsp cumin powder, 1½ tbsp coriander powder, 1 tsp dry ginger powder, 1 tsp dry mango powder, 1 tsp cinnamon powder, 1 tsp black salt, and mix well.
Marinating chicken:
- Take a bowl. Put 4 tbsp melted, 1½ tbsp prepared spice mix, 1 tbsp fine flour, 1 tbsp garlic paste, and salt to taste and mix well.
- Bring the brining chickens from the fridge.
- Put the brining chickens in the masala paste & mix well.
- Cover it and marinate for 4 hours in the fridge.
Preparing egg batter for coating marinated chickens:
- Break 2 eggs in a bowl. Add a pinch of salt, ½ tsp prepared spice mix & beat well.
Preparing flour mixture for coating marinated chickens:
- Take a large flat bowl. Put 2 cups fine flour, ½ tsp corn flour, ¾ tsp salt, 1 tbsp prepared spice mix, and mix well.
Coating marinated chickens:
- Bring the marinated chickens from the fridge.
- Dip the chickens in the beaten eggs.
- Coat with flour mixture.
- Shake gently to remove the extra flour.
- Dip in ice-cold water for a few seconds.
- Coat with flour mixture again.
- Shake gently.
Deep frying:
- Heat refined oil in a non-stick large bottom kadai. Deep fry on medium flame.
- Keep frying for some time without stirring, otherwise the crust may get removed. Then keep stirring occasionally.
- Fry till golden brown & crisp. Then strain from the oil.
- Keep on tissue paper to soak extra oil.
- Serve with sauce or chutney & enjoy.
Notes
Step by step photos for preparing crispy fried chicken recipe:
Brining of chickens:
- firstly, in a large bowl take ½ cup thick curd / yogurt. Preferably choose drumsticks, thighs, and wings to get best crispy chicken. Cut chicken pieces accordingly and wash well before preparation.
2. Prick the chickens all over.
3. Take 1½ litres of warm water. Add 2 tbsp salt, 1 tbsp vinegar, 1 tbsp sugar in it and mix well.
4. Dip the chicken pieces in the brine.
5. Cover & keep it in the fridge for about 2 hours.
Preparing masala mix:
1. Take a bowl. Put 3tbsp kashmiri red chilli powder, 1 tsp black pepper powder, 2 tsp cumin powder, 1½ tbsp coriander powder, 1 tsp dry ginger powder, 1 tsp dry mango powder, 1 tsp cinnamon powder, 1 tsp black salt, and mix well.
MARINATING CHICHEN:
1. Take a bowl. Put 4 tbsp melted, 1½ tbsp prepared spice mix, 1 tbsp fine flour, 1 tbsp garlic paste, salt to taste and mix well.
1. Take a bowl. Put 4 tbsp melted, 1½ tbsp prepared spice mix, 1 tbsp fine flour, 1 tbsp garlic paste, salt to taste and mix well.
2. Put the brining chickens in the masala paste & mix well.
3. Cover it and marinate for 4 hours in the fridge.
COATING MARINATED CHICKEN:
1. Break 2 eggs in a bowl. Add a pinch of salt, ½ tsp prepared spice mix & beat well.
1. Take a large flat bowl. Put 2 cups fine flour, ½ tsp corn flour, ¾ tsp salt, 1 tbsp prepared spice mix, and mix well.
COATING MARINATED CHICKEN:
1. Bring the brining chickens from the fridge.
2. Dip the chickens in the beaten eggs.
3. Coat with flour mixture.
4. Shake gently to remove extra flour.
5. Dip in ice-cold water for a few seconds.
6. Coat with flour mixture again.
7. Shake gently.
DEEP FRYING:
1. Heat refined oil in a non-stick large bottom kadai on medium heat. Deep fry on medium flame.
2. Keep frying for some time without stirring, otherwise the crust may get removed. Then keep stirring occasionally.
3. Fry till golden brown & crisp, then strain from the oil.
4. Keep on a tissue paper or a strainer to release extra oil.
5. Serve with sauce or chutney & enjoy.
note:
- The brine is very salt-rich, so don’t add the salt again while marinating chicken.
- After putting the coated chickens in hot oil. Leave it for some time without stirring, otherwise, the crust may get removed. After frying for some time, start stirring occasionally.
