Homemade KFC Chicken

Introduction

There’s nothing quite like the crunch of perfectly fried chicken, especially when it’s homemade and bursting with flavor. I tried this Homemade KFC Chicken Recipe for a family dinner, and the result was beyond satisfying. Everyone was impressed with the crispy golden coating and tender, juicy meat inside. If you’re craving that signature fast-food flavor but want to make it in your own kitchen, this recipe will deliver a crowd-pleasing experience every time.

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Why You’ll Love This Homemade KFC Chicken Recipe

1. Classic Crunch at Home: Achieve that iconic crispy texture without leaving your house.
2. Rich, Flavorful Coating: The blend of seasoning, garlic, and mustard adds layers of flavor to every bite.
3. Customizable: Control the salt, spice, and ingredients to suit your preferences.
4. Budget-Friendly: Get restaurant-quality fried chicken at a fraction of the cost.
5. Fun to Make: Perfect for a family cooking activity or impressing guests at a gathering.

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Ingredients

For the Chicken:

• 10 pieces of chicken (thighs and legs with skin)
• 2 cups of wheat flour
• 5 tablespoons cornstarch
• 2 eggs
• 1 cup of evaporated milk
• 1 tablespoon mustard
• 1 tablespoon chicken or meat seasoning
• 1 tablespoon minced garlic
• Salt and pepper to taste
• Oil for frying

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Instructions

Step 1: Season the Chicken

• Wash and pat the chicken pieces dry.
• Season thoroughly with a pinch of salt and pepper to enhance the natural flavor of the meat.

Step 2: Pre-Cook the Chicken

• In a large pot, partially submerge the chicken pieces in water.
• Cover with a lid and cook over low heat for 10 minutes.
• This step ensures the chicken is tender and fully cooked before frying.

Step 3: Prepare the Coating

• Flour Mixture: In a large bowl, combine wheat flour, cornstarch, minced garlic, and chicken seasoning. Mix well.
• Egg Mixture: In another bowl, whisk together eggs, evaporated milk, mustard, salt, and pepper until smooth.

Step 4: Coat the Chicken

• Pat the cooked chicken pieces dry.
• Dip each piece first in the flour mixture, then in the egg mixture, and again in the flour mixture for a double coating.
• Refrigerate the coated chicken for a few minutes to allow the coating to set.

Step 5: Heat the Oil

• In a large skillet or stockpot, heat enough oil to submerge the chicken pieces over medium heat.
• Ensure the oil is hot enough (around 350°F/175°C) but not smoking.

Step 6: Fry the Chicken

• Fry 2-3 pieces at a time to avoid overcrowding the pot.
• Cook until golden brown on all sides, ensuring not to burn the coating. This should take 8-10 minutes per batch.
• Place fried chicken on a plate lined with absorbent paper to remove excess oil.

Step 7: Serve and Enjoy

• Serve hot and crispy, paired with your favorite dipping sauces or side dishes.

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Nutrition Facts

Servings: 10 pieces
Calories per serving: Approximately 320 calories

Macronutrients per serving (approximate):

• Protein: 20g
• Carbohydrates: 22g
• Fat: 18g
• Fiber: 1g
• Sugar: 2g

Note: Nutritional values may vary depending on specific ingredients and preparation methods.

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Preparation Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

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How to Serve

This homemade KFC chicken pairs well with a variety of sides and condiments. Here are a few ideas:

• Classic Pairings:
  • Mashed potatoes with gravy
  • Creamy coleslaw
  • Corn on the cob
• Dipping Sauces:
  • Honey mustard
  • Ranch dressing
  • Spicy barbecue sauce
• Healthy Options:
  • Roasted vegetables
  • Fresh garden salad
• Bread Options:
  • Fluffy biscuits
  • Garlic bread

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Additional Tips

1. Double Coat for Extra Crunch: The double coating ensures a crispy and flavorful crust. Don’t skip this step!
2. Use a Thermometer: Maintain the oil temperature at 350°F (175°C) for even frying and perfect results.
3. Pat Dry the Chicken: Ensuring the chicken is dry helps the coating stick better and prevents oil splatter.
4. Don’t Overcrowd the Pan: Frying too many pieces at once lowers the oil temperature, resulting in soggy chicken.
5. Let the Chicken Rest: After frying, let the chicken rest for a few minutes to lock in the juices before serving.

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FAQ Section

1. Can I use boneless chicken for this recipe?

Yes, boneless chicken breasts or tenders can be used. Adjust the cooking time as they cook faster.

2. Can I bake instead of frying?

Absolutely! Place the coated chicken on a wire rack over a baking sheet and bake at 400°F (200°C) for 25-30 minutes.

3. Can I use regular milk instead of evaporated milk?

Yes, but evaporated milk adds richness and helps the coating stick better.

4. Can I make this recipe gluten-free?

Yes, substitute wheat flour with a gluten-free flour blend and ensure your seasonings are gluten-free.

5. How do I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven for best results.

6. Can I freeze the fried chicken?

Yes, freeze cooked chicken in an airtight container for up to 3 months. Reheat in the oven at 375°F (190°C) until crisp.

7. How do I prevent the coating from falling off?

Refrigerating the coated chicken before frying helps the coating adhere better.

8. What type of oil should I use?

Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.

9. Can I add more spices to the coating?

Definitely! Experiment with paprika, cayenne pepper, or Italian seasoning for extra flavor.

10. What can I do with leftover oil?

Strain and store it for future frying, or dispose of it properly by sealing it in a container and discarding it in the trash.

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Conclusion

This Homemade KFC Chicken Recipe is a game-changer for anyone who loves crispy, flavorful fried chicken. The tender, juicy interior and perfectly seasoned crust rival anything you’d find at a restaurant. Whether you’re making it for a family dinner or a special occasion, this recipe is sure to impress.

Save this recipe, give it a try, and share your experience with friends and family. Thank you for stopping by, and happy frying!

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