KFC Fried Chicken Secret Recipe - Original Recipe / Secret Ingredients / How to Make KFC

Hello and welcome to episode #178 of Whats4Chow.com. KFC

fried

chicken

is legendary and there must be hundreds of websites and videos claiming to have cracked the

secret

11 herbs and spices

recipe

. Others get into deep discussions about how

chicken

is pressure

fried

. Over time, I have tried many of these copycat

recipe

s and all I can say is that it was one disappointment after another. None of them were even close to reality. Today I will reveal to you the real

secret

behind the legendary flavor, aroma and texture of this iconic chicken. Before continuing, I would like to

make

an observation.

Whats4Chow.com is the FIRST TO POST THIS and I'm sure there will be many other channels copying my video very soon after it's posted. Unfortunately, there's nothing I can do to prevent this, but to those freeloaders who will inevitably copy my work, please have the decency to give our channel and website the credit it deserves for finally cracking the mystery of the best chicken brand in the world. . . Let's start by saying that it's not the secret blend of 11 herbs and spices, nor the use of pressure fryers, nor the type of oil or butter used to

make

this.

The secret to the incredible flavor, texture and aroma is in the preparation of the chicken before it is even covered. This is how you do it! Combine the paprika, onion salt, sage, garlic powder, oregano, chili powder, black pepper, basil, marjoram and coriander in a bowl and mix, then divide in half. Pour 2.5 liters of filtered water into a pot and add half of the spice mixture along with all the allspice and whole black peppercorns. Also add the salt, saltpeter, sugar and baking soda. Bring the pot to a boil, stirring frequently. Reduce heat and let pot simmer for 5 minutes.

Remove the pot from the heat and let the brine cool completely. Using a carving fork or similar tool, poke holes in the skin of the chicken pieces, then place them in a large sterilized bowl. Pour the cooled brine over the chicken pieces, cover, and let cure in the refrigerator for a full 24 hours. Before continuing, for this recipe to turn out well you cannot omit anything, especially the saltpeter and baking soda. The proper curing process is where the flavor, texture and juiciness come from. After 24 hours, remove the chicken from the brine. Combine 2 cups all-purpose flour with the other half of the spices and lightly beat 4 eggs.

Dredge the chicken in the flour mixture, then dip it in the egg making sure to soak all the flour. Dredge the chicken in the flour again making sure you get a nice solid coating. Sprinkle a layer of the flour mixture on a plate, transfer the coated chicken pieces to the plate, and let the layer rest for 20 minutes. Fill your wok or pot halfway with oil. Heat the oil to 160°C or 325°F. Fry the chicken pieces for 20 minutes, turning halfway through. Remove the chicken from the oil, drain on kitchen paper and serve. Just a few more notes before we go....

The chicken should be fried for at least 20 minutes. If you fry hotter and for less time, the layer will have a chalky texture. The chicken is cured and, as a result, can sit in a low oven for long periods of time without health risks, just as it can in the store. This makes it possible to prepare a mountain of chicken before guests arrive. Smaller cuts like KFC wings and chicken burgers will be covered in the coming days. Subscribe to receive notifications and updates. The full printable recipe for this amazing chicken can be found on our website Whats4Chow.com.

Thank you for joining us today, share this valuable secret with everyone you know and see you tomorrow!