"as close to kfc as i can get it" fried chicken
I've been told by actual KFC chefs that their chicken is actually cooked in a pressure cooker. I haven't tried that yet and will update when testing the suggestion I added. However, I have honed on this deep-fried version that uses surprises like MSG to bring out the flavors. Top Ramen chicken-flavored bouillon cuts corners and still savors some awesome flavor. The Colonel certainly didn't use Top Ramen as part of his secret herbs and spices, but to me, it adds a little something special. You may omit it if you desire.
Blue Ribbon Recipe
OK, Kami's fried chicken recipe is just as good as the bucket you can buy. It's so crunchy! In fact, we ate leftovers for 2 days and it was still crispy and crunchy. The coating is full of flavor and on the saltier side. If you want a little less salt, cut the MSG in half. Once fried, the chicken pieces are super juicy.
Ingredients
- 3 pounds whole chicken pieces
- 40 ounces vegetable oil (or 6 cups shortening if using pressure cooking method)
- 2 cups buttermilk
- 1 large egg
- 2 2/3 cups all-purpose flour
- 1 package Top Ramen chicken flavor seasoning (set noodles aside for another use)
- 2 tablespoons salt
- 2 teaspoons MSG (common brand is Accent)
- 1/2 teaspoon pepper
- 1/4 teaspoon sweet paprika
- 1/8 teaspoon garlic powder
How To Make "as close to kfc as i can get it" fried chicken
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Step 1Place chicken pieces into a large glass or plastic bowl. Pour enough cold water to cover the chicken. Add 1/2 cup salt and 2 teaspoons granulated sugar to make a brine. -
Step 2Cover and chill overnight in the refrigerator.
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Step 3Remove chicken and discard brine. Rinse chicken thoroughly. Allow chicken to drain, about 20 mins, then pat dry with paper towels.
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Step 4Whisk egg until whites are bubbly and a little frothy.
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Step 5Gradually incorporate buttermilk until thoroughly mixed.
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Step 6Combine flour, MSG, Top Ramen seasoning, and other seasonings into a separate mixing bowl and mix until well blended.
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Step 7Heat oil in a fryer or large frying pot to 400 degrees. Meanwhile, dip chicken in the buttermilk mixture.
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Step 8Then roll in flour mixture a few pieces at a time.
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Step 9Let pieces rest for about 15 - 20 mins to allow breading to set.
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Step 10Carefully lower chicken pieces into hot oil using a fry basket or heavy slotted spoon, a few pieces at a time so as not to crowd the chicken together.
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Step 11Fry until chicken is a nice golden brown and internal temperature is 165 degrees.
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Step 12Drain pieces on paper towels. Let rest for 15 minutes to allow juices to redistribute through the meat. Serve.
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Step 13SUGGESTED PRESSURE COOKER METHOD: Melt shortening in a pressure cooker over medium heat until the temperature reaches 400 degrees. Drop the chicken, a few pieces at a time, and close and lock the lid. Cook for 10 minutes after pressure builds. Release the lid, remove the chicken, and drain. Let rest for 15 minutes. Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
