Summary: It seems everyone loves KFC chicken for it’s crunchy skin. Not only is the KFC recipe secret, they cook the chicken in pressurized deep fryers which is ridiculously dangerous at home, so this isn’t the same by any means but it’s damn good – better according to Mr Ask. I have used chicken drumettes (skin on, bone in wings with the wing tips removed, just ask at the butcher) so that the cook on the inside without burning on the inside, if you want to use a drumstick or other larger pieces you will need to poach the chicken to par cook it prior to coating it. This recipe is just enough for 1kg of drumettes, any more and you will need to double the recipe. If you think you’ll cook it often, try quadrupling the seasoned flour mix and store it till you need it. The flour mix also makes an awesome gravy. I strongly recommend using massell brand stock for this recipe. Also, the onion, garlic and celery powders really are powders NOT salts.
Ingredients
- 1kg chicken drumettes
- 1 1/2 tblsp salt for brine
- 1 egg
- 1 cup buttermilk
- 2 tblsp chicken stock powder
- 2 tsp dried oregano
- 1 tblsp garlic powder
- 1 tblsp onion powder
- 1 tsp dried thyme
- 2 tsp ground ginger
- 2 tsp celery powder
- 2 tsp ground pepper
- 2 tsp dry mustard
- 1/4 tsp chilli powder
- 1 tblsp smoked paprika
Instructions
- Brine the chicken by placing it into a plastic container just a bit bigger than it needs to be to just fit the chicken. Add the salt, chicken and add water to just cover. Refrigerate for 1-3hrs, no more!
- Mix the flour and seasoning together in a bowl and set aside. In a second bowl whisk together the egg and buttermilk.
- Drain the chicken and pat dry with paper towel.
- Coat a piece of chicken in the seasoned flour, then coat in the egg mix, then coat in seasoned flour again. Make sure you get a good coating. Repeat with remaining chicken pieces. I like to lay my coated pieces on a cake cooling rack on a baking tray so the coating doesn’t stick to the tray, also I can stick it in the fridge for later this way (allow to come to room temp before cooking).
- Heat a deep fryer (or a pot of oil) to 170C and fry for around 8-10 mins in batches. Test for doneness by poking the fattest part with a knife, if juices are clear and meat is white it’s done, if pink keep cooking.
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