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Looking at KFC and McD fried chicken, who isn't curious to know how to make crispy fried chicken ...
Apparently ... the key to making crispy-style fried chicken is the flour and the manufacturing process.
Note: It is highly recommended to fry with a Deep Fryer Saucepan and use a lot of oil (deep frying technique) so that the chicken is evenly fried and crispy.
Chef Recipes share the complete recipe so that the flour can expand crispy.
Here is a complete recipe and how to make the right KFC fried chicken. C'mon, let's look ... (Read slowly so that nothing is left).
Material:
- 1 kg of chicken, cut into pieces
- 1 teaspoon garlic powder
- 1 teaspoon ground pepper
- 1/4 tsp dried red chili powder
- 1/2 teaspoon fine salt
- The oil for frying
Liquid Coating Materials:
- 300 ml of cold water / ice water
- 300 g high-protein flour (advice, twin chakra cap)
- 40 g cornstarch
- 1/2 tbsp milk powder
- 1 egg yolk
- 1/2 tsp baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground pepper
Dry Coating Material:
- 400 g high-protein flour
- 100 g cornstarch
- 1/2 tsp baking soda
- 1 tsp chicken flavored instant broth powder
- 1 teaspoon garlic powder
- 1/4 fine salt (if you want spicy chicken flavor, you can add chili powder)
How to make:
- Liquid coating : Mix flour, cornstarch, milk powder, baking powder, pepper, salt and vetsin. Stir well. Add egg yolks and water little by little while stirring until evenly mixed. Store in a refrigerator / cool place.
- Dry Coating: Mix all dry coating materials. Stir well. Set aside.
- Season the pieces of chicken with pepper, salt, garlic powder and red chili powder. Stir well. Let stand 15 minutes for the seasonings to sink in.
- Roll the chicken pieces into a dry coating until the entire surface is covered with flour. Dip it in the liquid coating and roll it back into the dry coating while kneading. Do it up to 2 times if you want extra crunchy chicken. Do this method until the chicken runs out.
- Heat oil, fry chicken in a lot of oil over medium heat. Cook until the chicken is cooked, brownish yellow and dry. Lift, drain.
- Kentucky-style Fried Chicken is ready to be served with sauce & sambal.
there are several things that must be considered:
- Mixture of flour and water: The thing to remember is that the mixture of flour and water should not be too thick, it should be similar to the batter of fried banana flour.
- Flour thickness: Many think that to produce crispy chicken is with thick flour. But it is precisely the thick flour that is the culprit why crispy chicken is not crispy. One dressing is enough.
- Good luck and experiment huh ... Guaranteed, if you use exactly this recipe you will most likely succeed.
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