Recipe
1 whole chicken, cut into 8 pieces
3 cups of water (room temp)
4 cups of vegetable oil
Spicy Marinade
1 cup of cold water
1 tablespoon freshly crushed habanero pepper
1 tablespoon green seasoning (optional) you do not need this. This is just for my Trini spin on it.
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon salt
Breading
3 cups all purpose flour
1 teaspoon brown sugar
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 tablespoon salt
Directions
Add all the ingredients under Spicy Marinade to a bowl and whisk together until the spices have dissolved.
Add the chicken pieces to a zip lock bag or a bowl and pour the marinade over the chicken. Seal the bag.
Mix the chicken with the marinade really well. Be sure all the pieces are fully covered with the marinade.
Place the bag with the chicken in the fridge and allow to marinate for 24 hours.
1 hour before frying, remove the chicken from the fridge so that it can come to room temperature.
Heat the oil to 300 degrees. You can use a fryer or on the stove with enough oil to submerge the chicken.
To a large bowl, add the flour and all the spices under the Ingredients for the breading. Mix really well.
Set up your breading station. Marinated chicken, seasoned flour, bowl with water.
First you are going to dip the chicken pieces in the flour. Shake off any excess.
Dip each floured piece of chicken into the water for 5 seconds. Remove it and place it back into the seasoned flour.
Once you have a few pieces done, using your hands you will need to mix the chicken with the flour a few times. Make sure every part of the chicken is fully coated. Massage the chicken in the flour. If there are any clumps in the flour remove them before doing the rest of the chicken.
Set it aside on a wire rack. Repeat the process for the remaining pieces of chicken.
Once all the chicken is covered in the flour, then you start frying. It is important that your oil is at 300 degrees the whole time. Use a thermometer.
Do not crowd the pan. Depending on the size of your pan only do 3-4 pieces at a time.
Dark meat like the thighs, wings and legs needs to fry for 18 minutes. The white meat like the breast needs to fry for 15 minutes.
Once you place the chicken in the oil, make sure it is fully submerged. Resist the urge to move it around. Just let it do its thing. Set a timer for your frying. I use Alexa… although its annoying with all of the Alexa’s go off at the same time.
Once the chicken is done frying, place the chicken on a wire rack over a cookie sheet. This is important. Do not place it on a paper towel. The oil will not drain properly and this will cause the skin to get soggy. NO one like soggy chicken!
This is the closest I have come to getting it to taste like real KFC!
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