Are you hungry for something spicy and crispy? Always wandered how KFC or McDonald’s made their chickens that crispy but unable to manage the same crispness at home? Tried various way to do crispy chicken but failed to do so? Does your kids always tend to go to those fancy restaurants for crispy fried chicken and spent a lot of money on those?
Do not worry, try the following recipe at home and surprise your kids with it. After they have tried this recipe, I can swear they will start pestering you again and again to make this homemade crispy chicken to satisfy their appetite.
Here Are KFC Style Homemade Crispy Chicken Recipe:
Servings – 4
Preparation Time – 30 Mins
Marination Time – 4 Hours
Cooking Time – 30 Mins
To prepare crispy chicken you will need the following –
Chicken – Boneless 100 gm pieces, 16 – 20 pieces (Preferably with skin as it becomes more crispy with the skin)
Onion – 1 big chopped fine
Ginger – 3 – 4 Tablespoon
Garlic – 3 – 4 Tablespoon
Coriander Powder – 4 Teaspoon
Cumin Powder – 2 Teaspoon
Turmeric Powder – 2 Teaspoon
Red Chilly- 12 – 15(Very Spicy), 7-8(Medium Spicy)
Green Chilly – 4 – 5 (Very Spicy), 2 -3 (Medium Spicy)
Red Chilly Flakes – 3 – 4 Tablespoon
Salt – As per taste
Black Pepper – 2 – 3 Teaspoons
Egg – 2
Cornflour – 5 – 6 Tablespoon
All purpose flour – 2 – 3 Tablespoon
Cornflakes – 200 gms
Olive Oil – 4 – 6 Teaspoon
Refined Oil – for deep frying
For Mayonnaise Dip
Mayonnaise – 3 Tablespoon
Mustard Sauce – 1 Tablespoon
Method of Preparation
First wash the chicken thoroughly and drain the excess water. Now place the washed chicken on paper towels and wrap the chicken which will soak excess water.
Add ginger, garlic and green chilly and very little water in a mixer grinder to make a smooth paste and keep it aside.
Slice the red chilly and take out the seeds from within. Now take 2 small cups of water and boil the red chilly for 2 – 3 mins. Let the red chilly and water be come down to room temperature. Pour the water and red chilly into mixer grinder to grind it to make a smooth red chilly paste
Now add ginger garlic green chilly paste, red chilly paste, coriander powder, cumin powder, turmeric powder, red chilly flakes, salt, black pepper, egg, cornflour and maida and mix well to form a sticky but smooth mixture. Make sure it is not too much loose, it must be sticky. Now add the chicken and mix well with the batter. Make sure the chicken is well coated with the mixture. Add the olive oil and mix it thoroughly. Keep it in the fridge for atleast 3 – 4 hours so that the mixtures is well mixed with the chicken to get desired taste.
Now dry grind the cornflakes to a mixer grinder for 1 – 2 mins maximum in medium speed. It won’t be totally smooth as we would like the powder to be a in a beat uneven and bigger size than a smooth powder. This way, it will have the crunchy effect we would like in our crispy chicken. In absence of corn flakes, you can use ruskit biscuits which will also be able to provide the crunchy effect.
Add mayonnaise and mustard sauce to a single small bowl and add pinch of salt and 3 -4 lemon drops. mix well to make a nice and delicious mayonnaise deep..
Now take out the marinated chicken. Deep each marinated chicken piece to corn flakes powder, to coat it well and place it in a plate.
Heat a deep fry pan and pour refined oil into the pan sufficient enough so that the oil level should be higher than the chicken pieces height. Heat the oil in medium heat for 2 – 3 mins. You can add a very small drop of marination to check whether the oil is hot enough for deep frying. Once the oil is hot, drop chicken one piece at a time into the hot oil and deep fry the pieces for 10 – 12 mins or until golden brown (flip the chicken around the midway fry to cook it evenly).Make sure no chicken piece should overlap into each other. If your pan is not big enough fry the chickens in several batches. Drain fried chicken on paper towels which will soak the excess oil.
Place the chicken pieces side by side in a serving plate and serve it with mayonnaise deep or red chilly sauce.