Home-made Crispy Fried Chicken – KFC style

My family’s chicken love is legendary. We can have chicken every single day and still won’t be bored of it. My kids are fond of chicken too especially this KFC style fried chicken. It’s crispy, juicy and so tasty. Yum! This home-made crispy chicken tastes just as good as the one at KFC minus the MSG, Coke and long weekend queues. All the more reason to make it at home. You could serve these as a snack or even for dinner. You could use the leftover pieces (I guarantee there’ll be no leftovers unless you manage to hide some) and make a simple yet delicious fried chicken burger for next day’s lunch. Just slather some mayonnaise on a burger bun, layer some lettuce and sliced tomatoes, top with the fried chicken and close with another burger bun. There you have it. Simple, yummy and super quick.

These photos don’t do justice to the chicken. It was an amazing combination of bad lighting (it was late evening), bad camera and bad photographer (yeah, it’s me). Nevertheless the recipe is solid. So until I can update with some better pictures, please try imagining KFC’s ad while reading the recipe.

Prep Time: 5 mins
Cooking time: 15 mins
Serves: 3-4

Ingredients

Chicken – 1/2 kilo medium sized pieces
Egg – 1
Maida (all purpose flour) – 3 tbsp
Rice Flour – 3 tbsp
Garlic powder – 1/2 tsp (optional)
Black Pepper powder – 1-1/2 tsp
Salt to taste
Oil for deep frying

Method

1.      Clean chicken, rinse, pat dry and place in a medium bowl.

2.      Break an egg into the bowl, add salt, black pepper powder and garlic powder. Mix well. Add maida and rice flour 1 tbsp at a time and mix well. Although a little messy, the best way to do it is with your hands. The chicken pieces should be covered in a pakoda type batter. It’s not really a batter, it has more of a dough like consistency. Set aside for 20 minutes.

3.      Heat oil in a deep pan. When the oil is hot enough, drop chicken pieces into the hot oil. Reduce to medium and fry till golden brown. This should take around 3-4 minutes or so. Remove on to absorbent paper and fry the next batch.

4.      Serve hot with tomato sauce.

Notes

1.      While deep frying, make sure not to crowd the pan, drop in just as many pieces as the pan can hold with a little extra space for the pieces to move around.

2.      Deep fry on medium low to ensure that the chicken pieces are cooked through completely. Larger pieces can take longer. Frying on high can brown the outside before the inside gets cooked.