Optional: You can add 1 tsp of MSG (Ajinomoto) if you want to match the commercial restaurant taste exactly.
Preparation Steps:
1 Marinating:
In a large bowl, whisk the egg into the buttermilk.
Submerge the chicken pieces completely into the mixture. Let them soak for 20 to 30 minutes (or leave them overnight in the refrigerator for a deeper flavor).
2 Coating:
In another large bowl, combine the flour with the 11-spice blend. Mix exceptionally well so the flavors are evenly distributed.
Remove the chicken pieces from the buttermilk and let the excess liquid drip off.
Dredge the chicken in the seasoned flour mixture, pressing gently to coat all sides, then shake off any excess flour.
Let the coated chicken rest on a baking sheet for 20 minutes; this crucial step helps the coating stick to the chicken and prevents it from flaking off during frying.
3 Frying:
Heat a generous amount of vegetable oil in a deep pot or fryer until it reaches 175°C (350°F).
Fry the chicken in small batches so you don't drop the oil temperature (do not overcrowd the pot).
Cooking time: Larger pieces (breasts and thighs) take about 15 to 18 minutes, while wings and drumsticks take 12 to 15 minutes to cook through to a beautiful golden brown.
Remove the chicken from the oil and place it on a wire cooling rack to drain excess oil (avoid placing them directly on paper towels so the steam doesn't make the crust soggy).
Serve the KFC chicken hot alongside coleslaw, potato wedges, and the famous Rizo sauce.
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