Ultimate Crispy Fried Chicken
Indulge in the delicious crunch of this Ultimate Crispy Fried Chicken, a well-loved recipe inspired by the famous KFC. This dish features a whole frying chicken marinated in a flavorful mix to ensure moisture and taste from the inside out. The double dunking technique in a seasoned flour coating adds layers of texture and enhances the overall crunchiness, making every bite a symphony of flavors. Perfect for family gatherings or special occasions, this fried chicken is bound to impress and satisfy your cravings.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Whole frying chicken
1 (Cut up and marinated)
Shortening
6-8 cups (For cooking)
Egg
1 (Beaten)
Milk
1 cup (Regular or whole)
All-purpose flour
2 cups (Unbleached)
Salt
2 1/2 teaspoons (Kosher or table)
Black pepper
3/4 teaspoon (Ground)
MSG
3/4 teaspoon (Optional flavor enhancer)
Paprika
1/8 teaspoon (Sweet or smoked)
Garlic powder
1/8 teaspoon (Dried)
Baking powder
1/8 teaspoon (For added crispiness)
Instructions
1
Begin by trimming any excess skin and fat from the chicken pieces to ensure even cooking.
2
In a deep fryer or large, heavy-bottomed pot, heat the shortening to 350 degrees Fahrenheit.
3
In a medium bowl, whisk together the beaten egg and milk until well combined.
4
In a separate medium bowl, mix together the flour, salt, pepper, MSG, paprika, garlic powder, and baking powder to form the dry coating mixture.
5
After marinating the chicken, transfer each piece to a plate lined with paper towels to drain excess liquid.
6
Working with one piece at a time, first dip it into the egg and milk mixture, ensuring it is completely covered.
7
Next, immerse the chicken in the dry coating mixture, pressing lightly to adhere, and shake off any excess. Repeat the dipping process in the egg and milk mixture and then coat it again in the dry mixture for the second dunk.
8
Place the heavily coated chicken pieces on a plate or cookie sheet, stacking them cautiously to maintain the coating.
9
Lower the chicken pieces gently into the hot shortening, working in batches to avoid overcrowding. Fry half the chicken at a time for 12 to 15 minutes or until golden brown and cooked through, stirring occasionally for even cooking.
10
Once cooked, carefully transfer the chicken to a wire rack or absorbent towels to drain excess oil for about 5 minutes before serving.
11
Serve hot and enjoy your homemade fried chicken with your favorite sides!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Crispy Fried Chicken recipe?
It is a KFC-inspired fried chicken recipe featuring a marinated whole frying chicken that is double-dunked in a seasoned flour coating for maximum crunch.
What is the inspiration behind this fried chicken recipe?
The recipe is a copycat version inspired by the famous KFC fried chicken.
How should the chicken be prepared before cooking?
You should trim any excess skin and fat from the chicken pieces and ensure they have been marinated to keep the meat moist.
What type of fat is used for frying the chicken?
The recipe uses 6 to 8 cups of shortening for frying.
At what temperature should the shortening be heated?
The shortening should be heated to 350 degrees Fahrenheit.
What ingredients are in the wet coating mixture?
The wet mixture consists of one beaten egg and one cup of regular or whole milk.
What is included in the dry flour coating?
The dry coating includes unbleached all-purpose flour, salt, black pepper, MSG, paprika, garlic powder, and baking powder.
Why is baking powder added to the flour mixture?
Baking powder is included in the dry mix to provide added crispiness to the chicken coating.
Is MSG a necessary ingredient for this recipe?
MSG is listed as an optional flavor enhancer, so it can be omitted if preferred.
How do you handle the chicken after it finishes marinating?
Transfer the chicken pieces to a plate lined with paper towels to drain any excess liquid before starting the coating process.
What is the 'double dunking' technique mentioned in the recipe?
It involves dipping the chicken in the egg and milk mixture, then the flour, and then repeating the process (egg/milk then flour) a second time for a thicker coating.
How long should the chicken be fried?
Fry the chicken for 12 to 15 minutes or until it reaches a golden brown color and is cooked through.
Why should the chicken be fried in batches?
Frying in batches avoids overcrowding the pot, which helps maintain the oil temperature and ensures even cooking.
How should the chicken be cooled and drained?
Transfer the cooked chicken to a wire rack or absorbent paper towels to drain excess oil for about 5 minutes.
What type of paprika should be used?
You can use either sweet or smoked paprika depending on your flavor preference.
What kind of pot is best for this recipe?
A deep fryer or a large, heavy-bottomed pot is recommended for maintaining consistent heat.
What type of chicken does this recipe call for?
The recipe calls for one whole frying chicken, cut up into pieces.
How much salt is used in the seasoned flour?
The recipe requires 2 1/2 teaspoons of kosher or table salt.
What kind of milk is recommended for the egg wash?
You can use either regular milk or whole milk for the liquid mixture.
Should the chicken be served immediately?
It is best to let the chicken drain and rest for about 5 minutes before serving it hot.
How do you ensure the coating adheres to the chicken?
Press the dry coating mixture lightly into the chicken piece and shake off any excess during the dipping process.
How many dry spices are used in the flour mixture?
The flour mixture uses five seasonings: salt, black pepper, MSG, paprika, and garlic powder.
What is the recommended amount of shortening?
The recipe suggests using 6 to 8 cups of shortening for cooking.
What kind of flour is best for the coating?
Two cups of unbleached all-purpose flour are used for the dry coating.
How do you ensure even cooking in the fryer?
Stir the chicken occasionally while it is frying in the shortening.
What are some of the tags associated with this recipe?
Tags include fried chicken, crispy, copycat recipe, KFC, comfort food, and southern cuisine.
Does the recipe include nutritional information?
No, specific nutritional data like calories, fat, or carbohydrates are not provided for this recipe.
Is the chicken marinated before the double-dunking process?
Yes, the chicken should be marinated to ensure moisture and taste from the inside out.
What should the finished chicken look like?
The finished chicken should have a golden brown, crispy exterior.
Can I use table salt instead of kosher salt?
Yes, the recipe allows for either kosher or table salt to be used.