KFC-Style Crispy Chicken

Ingredients

• 500 g Boneless, skinless chicken thighs (Cut into pieces approximately 3 to 4 cm in size)
• 1 tsp Salt (For seasoning the chicken)
• 1 tsp Sweet paprika (For seasoning the chicken)
• 0.5 tsp Garlic powder (For seasoning the chicken)
• 0.5 tsp Black pepper (For seasoning the chicken)
• 1 cup All-purpose flour (For the batter)
• 0.5 cup Cornstarch (For the batter)
• 1 tsp Salt (For the batter)
• 1 tsp Sweet paprika (For the batter)
• 1 Egg
• 0.75 cup Ice-cold water (Approximately; adjust until a creamy batter forms that is neither too thin nor too thick)
• 1 tsp Baking powder (For the batter)
• 1.5 cup All-purpose flour (For coating)
• 1 tsp Salt (For the coating mixture)
• 1 tsp Sweet paprika (For the coating mixture)
• Oil for deep-frying (Fry at 170 °C; use enough to cover the pieces)
• 5 tbsp Mayonnaise (For the sauce)
• 3 tbsp Ketchup (For the sauce)
• 1 tbsp Worcestershire sauce (For the sauce)

Steps

1. 1

   Place the chicken thigh pieces in a bowl. Add the salt, sweet paprika, garlic powder, and black pepper, and mix well to season all the pieces.

2. 2

   Let the chicken rest for at least 20 minutes so it can absorb the seasonings.

3. 3

   In another bowl, mix the all-purpose flour, cornstarch, salt, and sweet paprika for the batter.

4. 4

   Add the egg and approximately ¾ cup of ice-cold water, and mix until a creamy batter forms that is neither too thin nor too thick.

5. 5

   Mix the baking powder into the batter.

6. 6

   In a third container, mix the all-purpose flour, salt, and sweet paprika for the dry coating.

7. 7

   Dip each seasoned chicken piece into the creamy batter and then into the flour mixture.

8. 8

   Place the coated pieces in a container with a lid and shake well to create a textured crust. Do not press the flour against the chicken; keep the coating loose to ensure extra crispiness.

9. 9

   Heat enough oil for deep-frying to 170 °C.

10. 10

    Fry the chicken pieces for about 6 to 8 minutes, depending on their size, until golden and crispy and completely cooked through.

11. 11

    Remove the chicken from the oil and drain on paper towels.

12. 12

    For the sauce, mix the mayonnaise, ketchup, and Worcestershire sauce until smooth.

13. 13

    Serve the sauce with the chicken while it is still hot.

Notes

The recipe indicates that 170 °C is essential for the chicken to cook through while the coating browns and becomes crispy. Use enough oil for deep-frying, but the exact quantity was not specified.

Nutrition per serving

• main
• chicken
• fried
• deep-fried
• crispy
• American
• with sauce