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
Kentucky Fried Chicken – Crispy Southern-style Chicken Pieces
Kentucky Fried Chicken – Crispy Southern-style Chicken Pieces

Instructions

  1. 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.
  2. 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.
  3. Mix the flour together and lightly flour the poultry pieces, shaking off any non-sticky flour.
  4. 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.
  5. 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.
  6. 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.
  7. 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!
  8. 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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