How To Make JAMAICAN KFC SPICY FRIED CHICKEN At Home | Detailed Recipe For PERFECTION | Hawt Chef

welcome back to the channel if you are new here welcome thank you very much for stopping by you saw the title as always and you saw that beautiful thumbnail what are we doing today jumiacan kfc

spicy

fried

chicken

you requested it so I'm here to deliver the sticker after the intro , get right into it, they know, as you all know, if you have been tuned to the kfc series so far, you will realize that red and black are the colors of kfc and so far we have the original kfc

chicken

like as well as a popcorn chicken and I'm telling you those two videos are doing exceptionally well oh thanks to you continue to support us continue to like this video if you enjoy them that's the best way to support this channel if you are a teacher but we will not delay any longer and let's start looking at the ingredients to prepare the Jamaican

spicy

chicken and don't stop yet, the barbecues continue, patience, look, first of all, we have here, no, that it's not.

First of all, for the chicken I have to eat, so first I have half a chicken here, the size doesn't matter, but if you want to know the size I'm using, it's a medium chicken that weighs about four and a half pounds. . about two and a quarter pounds of chicken here I went ahead and cut up the chicken and washed it with a little bit of vinegar and lime water, rinsed it and here we have it, so here I have a thigh, a rib, a breast, a wing and one. thigh, so it's better to buy a chicken pit and cut it yourself, it's cheaper, save yourself some money, watch and if you want to learn how to cut a whole chicken, watch that video and you'll get three cups of everything.

Use flour and a little water to dip the chicken and stuff, so use enough water so that the chicken is well submerged and for the marinade, which is one of the most important parts of this

recipe

, we have here two scotch peppers and others You can call it habanero, if you have ghost pepper you can use scotch pepper, however they are more flavorful and if you want to reduce the spice a bit you can remove the seeds from one or even both after a tablespoon of chili powder. a tablespoon of salt we have a tablespoon of cayenne pepper we have a teaspoon of onion powder half a teaspoon of black pepper half a teaspoon of white pepper and a teaspoon of garlic powder and that will be for the marinade that nice spicy marinade to see and then second to Finally we have here for the breading we have a teaspoon of brown sugar a teaspoon of black pepper we have a teaspoon here of onion powder half a teaspoon of ground mustard a teaspoon of white pepper we have a teaspoon of garlic powder a teaspoon of dried oregano and a tablespoon of salt, and lastly I have a tablespoon of green seasoning.

This is a Jamaican touch that I'm putting on it. You don't necessarily have to put the green seasoning on it, but this deepens the flavor and again if you want to learn. how to

make

it watch that video on how to

make

your

jamaican

green seasoning so now let's start cooking because when it's in the blender and all those spices that were mentioned before, the chili powder, the onion, the garlic and the good thing, it stings amazing . the spices are going to go with that ice water, the ice water helps make it nice and thick, you know what I'm going to say, so we're going to get that marinade nice and thick, we're just going to cover that, oh my gosh, listen only if give me a thumbs up and thanks to all the new subscribers.

I see them. I appreciate that you know how many people comment and say, "Hi,

home

." I'll find this channel with them right now, when the barbecue drops. Make sure you say "subscribe." turn on the bell that's the only way you'll know or if you follow me on Instagram here comes this ziploc bag for the chicken and I'm making this in a ziploc bag because you can put this in, I'm going to You'll be marinating this for a week. You can do it for a day or two, but I have a made-up parody that's been marinating for a week.

You know, I'm telling you right here, like I said, the first thing you want to do is nice and clean. with your chicken you want to break these thighs because the thighs take longer to cook so that bone that comes over here just hold it and break it and you see that bone here now just lift it up and that will help us fry this chicken properly. because between this joint bone this is where all that blood lies when the chicken needs to be

fried

so we'll just break that bone and we'll be ready to clean the ketai and then here goes the rib you know when I go to kfc.

I like spicy ribs, oh, come like a little bit of bone, also known as chicken tenderloin, so you have a little bit of meat from the chicken breast, you know, teacher, look, it's good to have a nice piece of skin of chicken breast so that it is crispy and on the bone. of course, a good, clean fall, then we have here a wing we have a nice chicken breast, fat and juicy, look, they clean and finally a drumstick like with poor, oh my God, oh my days, oh my days, now you see. Dear Jesus, I said ziploc bag because the cleanup is minimal and you can store it in your refrigerator, so I put it in the refrigerator for two days and put it in the freezer so it doesn't go away, but of course, I think so.

They take all the excess air in kfc, what they normally do, they have like a drum, they put the chicken in with the marinade and that rotates for at least 15 to 18 minutes so that everything is well covered when you have a machine. to use food burning machines, I'm just going to give the chicken a good massage, let's rub it a little bit like this for about a minute or two so that all that flavor gets under the skin of the chicken, under the bone, you know what that can? I say and as you sit there in the refrigerator you know that all of that will seep into the beautiful spices.

Look, this is the one we made today and this is the one that's been going on for over a week. Jesus, you see what happens for a week. of that juice or soak in the chicken so let me show you what's going on here now look how beautiful it is look under the skin everywhere infused with that spice you see how beautiful preheat your oil to 300 degrees Fahrenheit it's not too hot , no We don't want to burn the chicken before cooking the inside, we don't want the crust to brown too much and then the inside just right, so 300 degrees for the oil, now let's see that it doesn't get a little white throughout of the ear.

Let's see I don't know that flour so for the flour I already explained these spices let's go straight to that flour oh one thing I forgot to put it back on the chicken in the green season I'm going to put that later on that chicken to marinate that seasoning green so we're going to go in now and we're just going to mix all those spices together because I can't marinate chicken that well for a week and then the flour is just of course you have to season that flour too okay now I'm excited about the chicken, so the first thing you want to do is have your setup here, I have my chicken, my bread in my water and then a clean container right here. and that we are going to add the chicken when it is ready to be breaded, we will only use water for this

recipe

in case you only use room temperature water as a replacement, many people say that if they don't eat eggs, we don't.

Use egg to wash these here we just use room temperature water and that's it so I also have a video on how to fry chicken in a Dutch oven with all the temperatures under your nose and donuts so check that out there same. We'll leave this on the flower and I'll flow all of this at once. You understand why you're supposed to fold bread. We don't work at KFC, but again we will use some methods to get it like kfcc, so we are going to take out and fold seven times, press 10 times take out and for the same time again you don't necessarily have to count, just go ahead with the movement and from that way you'll ensure you get that flower all over the chicken and press it firmly so let's go now boom look at that oh god spicy chicken feel amelia kfc work I see the flower spam board press down hard come up , I'm going to remove the excess to This creates some little light flakes in that basket, so this is what we look like.

You see, it already looks crispy because remember that KFC's spicy chicken has layers of that flake. You know what I'm saying, but this is not what we're looking for. this is just the beginning of the peeling, so let's get into that water, now push it to the side, water here and we're just going to submerge, we've got too much water up here, making sure everything is submerged, I'm just going to give you a little bit. Turn it so that all the water touches every aspect of that chicken, just turn it, lift it up and we're just going to shake off the excess liquid to get rid of the excess liquid, no, no, water, because if you bring water on the floor, it's going to get lumpy. and not flaky. like I said, this can also be done by hand, but imagine all that mess, so if you have a colander at

home

, you can do it, just put the colander in, put the chicken in one at a time, pick them up, just shake that face at me all.

Okay, separate these now because we don't want any clumps to form, so there's no water in the middle. You can see it well. I want people who worked at KFC to work at KFC. If you comment about me, there is no water at home, that's me, so yeah, go below. you know, full scoop, full scoop, put that flower here and this isn't even flat, this is playing because it's tasty, you see me, we're going to do a sea salt motion back and forth slightly to allow the flower reaches our fingers and We create small light flakes in the chicken press on our own.

Put that seasoning on your ring right now. The oil should be on the way. Pick up that shovel. Pick that up and then now let's shake it. Look a top right in your hand. so to remove the excess floor, look at those layers of flakes and place them in a clean container so that this fryer here we talked about it in some videos, it filters very well like new and if you want to get your hands on one of these, check out the link in the description box or check out our Amazon store, Morris Time Cooking, you know what I'm saying and you'll find me mentioning that now, let's get into boom ladies, come down alright, give them some space. so they can fry properly, right?

And come on, come on, oh, so, 300 degrees Fahrenheit, I'm going to fry them for about 15 to 80 minutes for the first two minutes, don't move them because you don't want to destroy those flakes completely. Okay, so you pick it up and you realize that in two minutes now you can shake it slightly to make sure nothing is sticking properly and then now we're just going to cover that for the next 10 minutes so bring it back up so it soaks inside. Now we know how frustrating it is to go out and buy dry chicken breasts, so guess where the right thing is?

I'm going to remove that chicken breast at KFC, they wouldn't remove it because like I said it's a big batch of chicken so the weight of the chicken keeps the eye at a proper temperature so nothing doesn't get overcooked. We don't want to overcook or cook the chicken breast enough, so guess what we're going to remove the chicken breasts from. about 12 to 40 minutes at internal temperature of 165 and you know it's cooked because it's a home fryer so sometimes the temperature drops a little bit, give it about a minute and a half to reheat and then we'll put them back in. to get that nice color and to make them crispier for about four or five more minutes and we should be ready so for these five minutes I'm going to leave it uncovered just nice and pissed off however this fire here has a little bit of mesh and stuff here so it doesn't steam, your chicken, trust me, all the steam will just go through here and keep it nice and crispy, anyway, lift them up and we're golden, literally, literally golden, and there now. we'll split it into one, but first we'll let it sit for a while so all that juice can be redistributed into something else, I mean I'm juicy, I'll give them a quick b roll and of course I'll do a seahorse look on the inside . but if you didn't enjoy this video, don't forget to give it a thumbs up, the barbecue chicken will be out very soon.

Oh no, it's the popcorn chicken and the original recipe, so check them out in this bubble, we know the spice level. It's on a high level doesn't mean like I said, if you enjoyed this video, don't forget to like it and if you're new here, we're a weird pawn, subscribe to tignarman because we have over 180 videos and counting. and don't think I'm joking, so once again, thank you very much for watching until next time, cf. travel paragraph, what crunchy tests, ready now, when you're ready, oh God, let's see the seasoning to the bone, spicy, hey, look at that, be manageable.

For a week, the next barbecue will be a game changer, like I said, you will be presented with many more KFC ideas as well as everything else, won't you? Then you realize, man, I don't do this too often because my friends still see my friend eat once a week I want every other week to have fried things like this, isn't it just for your own good? And as they say, coffee is healthy too, right? But Mattel I'm telling you this chicken is nothing to play with give the video a thumbs up if you enjoyed watching this video in the meantime yeah sorry make sure when it's on minnow ts you see I'm acting making chicken mine , but I guarantee everything will be great, just give it to him and be patient. make it marinate bring us 200,000subscribers thank you very much