Kentucky Fried Chicken – Crispy Southern-style Chicken Pieces
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 1 hr 32 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 chickens or poulards
- 2 egg (s)
- 1 teaspoon Baking powder
- 1 ½ liters rapeseed oil
- 200 g flour, type 405
- 200 g flour, instant or double-rip
- 50 g sea salt
- 1 ½ tablespoon sour cream, 0%
- 3 tablespoon condensed milk, 7%
- 1 teaspoon, leveled tarragon, dried and rubbed
- 1 teaspoon, sprinkled mugwort, dried and rubbed
- 1 teaspoon, leveled chervil, dried and rubbed
- 1 teaspoon black pepper
- 1 teaspoon pepper, white
- 1 teaspoon lemon juice
- 0.5 ½ teaspoon, leveled ginger powder, if you like it
Print Recipe
Pin Recipe Instructions
- Cut the chicken into 7 parts each. Salt to taste and season with white pepper and rub in well. Put the seasoned poultry pieces in a bowl and let stand for about 1 hour.
- Using a whisk, whisk the eggs, baking powder, sour cream, and condensed milk together well, then add the tarragon, mugwort, chervil, black pepper, salt, lemon juice and a little ginger and whisk again well. A homogeneous liquid should be created.
- Mix the flour together and lightly flour the poultry pieces, shaking off any non-sticky flour.
- Now dip the poultry pieces in the egg and spice breading and turn them again in the flour, drained well and press the flour well or flour well in a plastic bag and press the flour firmly on. Knock off excess flour well.
- Fry all breaded chicken pieces in approx. 135 ° -140 ° hot fat. Depending on the thickness, take them out after approx. 6 to 8 minutes, they should not be browned. Keep warm, do not let cool down.
- When all pieces are fried, heat the fat to approx. 160 ° and brown the chicken parts in it for approx. 2-3 minutes, then drain well and serve.
- Important: When frying for the first time, the fat must not be too hot. The meat can become tough if cooked too hot. This is why it is pre-fried at a lower temperature and then browned at a higher temperature. That guarantees tender and juicy chicken pieces!
- For hot chicken, add 1 teaspoon of hot pink paprika or cayenne pepper, a little Tabasco and 1 to 2 teaspoons of Sambal Oelek to the egg coating.
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