How to Make Kentucky Fried Chicken Extra Crispy. Copycat recipes of fast food cuisine let you bring out the flavor of your favorites in your own kitchen. Many pride themselves on replicating the Kentucky Fried Chicken original recipe. It's not necessary to copy the recipe if what you want is extra crispy chicken. Here is a variation with some tips on what makes the chicken extra crispy.
Cut up your whole frying chicken, removing excess fat. Take off the skin to trim extra calories from each serving if desired.
Fill the deep fryer with shortening and preheat to 350 degrees.
Beat one large egg in medium bowl then add 1 cup of milk. In the second bowl, combine the dry ingredients adjusting seasonings to your taste preferences.
Dip each chicken piece in the egg and milk mixture then completely coat with the dry mixture. Repeat this step. Coating the chicken twice makes it extra crispy like Kentucky Fried Chicken.
Set each chicken piece on a plate after coating. When all pieces are coated check that your deep fryer is ready for frying.
Fry chicken a few pieces at a time so as not to crowd the deep fryer. Stir once in the middle of cooking. Chicken will take about 10 to 15 minutes depending on the size of your deep fryer and the amount of chicken you're cooking.
Use tongs to remove the chicken when golden brown and place on a draining rack or a pan lined with paper towels. Chicken is ready after five minutes.
- Marinate the chicken with a water- and chicken-base marinade that's seasoned with garlic and salt or a seasoning mix from your grocery store. It's said that marinating the chicken in the refrigerator for 24 hours is a Kentucky Fried Chicken technique.
- Pat the chicken dry if it's been marinated so that the coating sticks well to the chicken.
- Combine 1 tsp. each of dried oregano, dried rubbed sage and dried parsley, along with a dash each of rosemary, thyme and nutmeg to your seasoned flour mix to complete what may be the secret 11 herbs and spices recipe.
- Fry in shortening, not oil, for an extra crispy chicken. This is as important as coating the chicken a second time before frying.
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