Are you a fan of finger-lickin’ good” Chicken aka KFC??
Well I am 😀
Moist juicy chicken with crispy spiced coating.
The original top-secret recipe by Colonel Sanders has 11 herbs and spices it seems.
Today I managed to collect whatever available herbs and spices in my pantry and made my own not so secret recipe 😃
And I wouldn’t dare yo say it tastes exactly like KFC but was pleasantly surprised with the outcome 😊
From all my experience of grilling and cooking chicken, for moist and juicy chicken, we have to brine the chicken at least for 8 hours in the fridge.
So please don’t skip this part.
I have added 2 tbsp of spice mix in the cold water along with 1 tsp of mustard paste and 1/2 tsp of soy sauce, put the chicken pieces in the brining liquid and keep in fridge.
For coating mix 1 cup, 1 cup crushed cornflakes and spice mix. Mix sure spice mix is evenly distributed in the flour.
Remove the chicken from brine liquid and dredge in the flour mix and make sure you coat the chicken well.
Fry in hot oil for 6-7 minutes, flip and again for 6-7 minutes. Time mai vary depending upon the size of chicken piece.
Frying chicken is a delicious way to lock in the flavor of the spices. I love the way crispy batter complements moist chicken.
2 tsp salt
2 tsp dried mix Italian herb
1 1/2 tsp dried basil
4 Tbsp chili powder
1 tsp garlic powder
1 Tbsp onion powder
2 Tbsp garlic salt
1 Tbsp black pepper
1 Tbsp mustard paste
3 Tbsp white pepper
1 Tsp ground ginger
1 Tbsp chilli flakes
12 chicken drumsticks (with skin)
Oil for deep frying
1 cup flour
1 cup crushed cornflakes
Clean and drain chicken drumsticks. In a bowl and water cold water
Mix all the ingredients (spices and herbs) except mustard paste, soya sauce. Keep it aside for futher use.
Brining the chicken
Take cold water in a large bowl. Add 2 tbsp of spice mix, mustard paste and soya sauce mix well. Add chicken drumsticks to bowl, making sure chicken is covered with the brining liquid. Let it stay in fridge at least 8 hours and up to 24 hours.
In a bowl add one cup flour, one cup crushed cornflakes and the remaining spice mix. Mix well so spices and herbs are uniformly distributed.
In a deep heavy bottom pan add oil, heat over medium-high heat. When oil is got enough, remove the chicken piece from the brine and immediately coat with flour and spice mix. Generously coat the chicken with it.
Gently shake off excess flour from chicken and fry in the hot oil. Cook on each side for about 6-7 minutes each side, or until golden and crispy on the outside. The cooking time will vary depending on the size of the chicken.
Remove chicken pieces with help of slotted spoon and drain the fried chicken pieces on a cooling rack placed over a cookie sheet to drain off any excess oil.
Serve hot with your choice of sauce, mayonnaise and french fries.