Recipe Appetizing Pinguy's Fried Chicken - KFC Style Chicken Recipe

Pinguy's Fried Chicken – KFC Style Chicken Recipe.

Pinguy's Fried Chicken - KFC Style Chicken Recipe You can cook Pinguy's Fried Chicken – KFC Style Chicken Recipe using 33 ingredients and 10 steps. Here is how you cook it.

Ingredients of Pinguy's Fried Chicken – KFC Style Chicken Recipe

It’s of Pinguy's Spice Mix.
You need of Cajun Seasoning (Schwartz if you can find it or one that uses Cumin).
Prepare of Ground Tellicherry Pepper. Any Black Pepper will do I just like Tellicherry..
You need of Cayenne Pepper. Add more or less for desired spiciness..
It’s of Ground White Pepper.
Prepare of Paprika.
It’s of Ginger Powder.
You need of Garlic Powder.
It’s of Onion Salt.
You need of Celery Salt.
You need of Ground Oregano.
Prepare of Dried Majoram.
Prepare of Ground Sage.
It’s of Dried Basil.
It’s of Salt.
It’s of Brown Sugar.
Prepare of MSG/Accent Seasoning. You can leave this out but it makes a huge difference to the taste..
Prepare of Batter Coating/Mix – Also great for Onion Rings:.
Prepare of Self-Raising Flour.
Prepare of Corn Starch/Cornflour. This ensures a crisp crust.
You need of Instant Mash Potatoes. Gives the coating an extra crisp finish..
You need of Milk -n- Egg dip:.
You need of Lemon Juice or White Wine Vinegar. Curdles the Milk to make the dip thicker..
Prepare of Eggs.
Prepare of Milk.
You need of MSG/Accent Seasoning.
You need of Brine:.
You need of Cajun Seasoning.
It’s of Paprika.
Prepare of Salt.
It’s of Celery Salt.
Prepare of Meat:.
You need of Chicken Drumsticks – 2 Pieces Per Person.

Pinguy's Fried Chicken – KFC Style Chicken Recipe instructions

For anyone that wants to try my fried chicken recipe you need to put: 1 teaspoon of Cajun Seasoning, 1 teaspoon of Paprika, 1 teaspoon of Salt and 1 teaspoon of Celery Salt.
In a zip lock bag or plastic container with about 32oz (900ml/1ltr) of water and marinade the chicken in the fridge for 3hrs. You can marinade it for longer but found 3hrs to be enough..
Once brined/marinaded take the chicken out of the fridge and start preparing everything you will be needing. (If you plan on poaching the chicken before frying go to step 10)..
Next grab a bowl and add all the spices and herbs (I recommend using a coffee grinder to mix/grind the spices before adding) https://cookpad.com/us/recipes/361775-pinguys-spice-mix.
Then add 1 cup of self-raising Flour with 2 tablespoons of instant Mashed Potatoes and 2 tablespoons of Corn starch. If you made a batch of the "Pinguy's Spice" it's about 4 tablespoons to every 1 cup of flour..
For the Milk -n- Egg dip add 2 tablespoon of Lemon juice then two eggs to a cup of milk. Whisk and stand for 5mins for it to thicken. Once thicken add 1 teaspoon of MSG/Accent Seasoning and mix well. (If you want to use butter milk instead, this is perfectly fine.).
Now blend up the spices/herbs and flour together and place onto a plate. Take the Chicken out from the Brine and cover it in the seasoned breading flour. Once fully covered in the seasoned flour, dip the chicken into the Milk -n- Egg dip and cover it again in the flouring mix making sure there are no wet patches. Once fully coated place onto a drying tray ready for frying..
Once all the chicken is covered in the seasoned breading flour heat the oil to 360°F (182°C) and start frying the chicken. This can take anywhere from 8 to 13mins. So just try and judge when it's ready (use a meat thermometer if you are unsure). The size of the chicken pieces and how quickly the oil cools down by the amount of chicken you fry in one go all play a factor on how long it will take for the chicken to cook. Just make sure the chicken is fully emerged in the oil or you will get soggy skin..
If the cooked Chicken is to dark you can try frying the Chicken at a lower temperature (8-10 Mins at 320°F (160°C) then raising the heat to 375°F (190°C) to brown it off..
TIP# To improve the flavour and moisture of the chicken, after step 2 poach the chicken. To do this place the chicken in a pot and pour in the brine it was soaking in. Heat up the contents until it starts to boil. Once it starts to boil lower the heat to a soft simmer and poach the chicken for about 20 to 25 minutes with it covered. Once it's cooked turn off the heat and leave it to cool. When the chicken is cool enough to handle start flouring and frying. As the chicken is pre-cooked/poached this lowers the needed frying time and the risk of over cooking the coating. Fry the poached chicken for about 4 minutes or until golden brown and crispy at a temperature of 375°F (190°C). https://cookpad.com/us/recipes/339304-pinguys-gravy-kfc-style-gravy-recipe.