What To Know
- Combine 1 gallon of cold water, 1 cup of kosher salt, and 1/2 cup of sugar in a large container.
- Place the coated chicken in a pressure cooker with a little bit of oil.
- Remove the chicken from the oil and place it on a wire rack to drain excess oil.
Are you tired of waiting in long lines for your KFC fix? Do you dream of enjoying those crispy, juicy chicken pieces any time you crave them? Well, you’re in luck! We’re about to unlock the secrets to how to cook KFC chicken at home. Get ready to impress your family and friends with homemade KFC that tastes just like the real deal!
The KFC Secret: The 11 Herbs & Spices
The heart of KFC’s success lies in their legendary blend of 11 herbs and spices. While the exact recipe is a closely guarded secret, we can recreate a delicious and authentic flavor profile using readily available ingredients.
Here’s a simple and effective spice blend:
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground white pepper
Pro Tip: You can adjust the amount of cayenne pepper to your desired level of heat.
The Perfect Chicken: Preparation and Brining
The key to juicy, flavorful chicken is proper preparation. Start by selecting chicken pieces that are uniform in size, ensuring even cooking. We recommend using a combination of drumsticks, thighs, and breasts for a balanced meal.
Brining:
Brining the chicken before cooking is a game-changer. It helps to lock in moisture and create a tender, flavorful result. Here’s how to brine:
1. Prepare a brine solution: Combine 1 gallon of cold water, 1 cup of kosher salt, and 1/2 cup of sugar in a large container.
2. Submerge the chicken: Place the chicken pieces in the brine solution and refrigerate for 2-4 hours.
3. Rinse and pat dry: After brining, rinse the chicken thoroughly with cold water and pat it dry with paper towels.
The Secret Weapon: Pressure Cooking for Tenderness
Pressure cooking is a game-changer for achieving that perfect KFC texture. It cooks the chicken quickly and evenly, resulting in juicy, tender meat.
Here’s how to pressure cook your chicken:
1. Coat the chicken: Generously coat the chicken pieces with the spice blend, ensuring even coverage.
2. Pressure cook: Place the coated chicken in a pressure cooker with a little bit of oil. Cook for 10-15 minutes, depending on the size of the pieces.
3. Natural release: Allow the pressure to release naturally for 10 minutes before releasing the remaining pressure manually.
The Crispy Coating: Achieving the Iconic KFC Crunch
Now for the final touch: creating that iconic KFC crunch. We’ll achieve this through a double-breading technique using flour and a combination of breadcrumbs and cornstarch.
Here’s how to create the perfect coating:
1. Prepare the breading: In a shallow dish, combine 1 cup of all-purpose flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Dredge the chicken: Dip each chicken piece into the flour mixture, ensuring it’s coated all over.
3. Prepare the breadcrumb mixture: In another shallow dish, combine 1 cup of breadcrumbs, 1/2 cup of cornstarch, and 1/4 teaspoon paprika.
4. Coat the chicken: Dip each flour-coated chicken piece into the breadcrumb mixture, pressing gently to ensure a good coating.
5. Set aside: Place the breaded chicken pieces on a wire rack to allow excess breading to fall off.
The Final Step: Deep Frying for Golden Perfection
Deep frying is the key to achieving that golden-brown, crispy exterior.
Here’s how to deep fry your chicken:
1. Heat the oil: Heat 3-4 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C).
2. Fry the chicken: Carefully lower the breaded chicken pieces into the hot oil, ensuring not to overcrowd the fryer.
3. Fry until golden: Fry the chicken for 5-7 minutes, turning halfway through, until it reaches an internal temperature of 165°F (74°C).
4. Drain and serve: Remove the chicken from the oil and place it on a wire rack to drain excess oil. Serve immediately with your favorite KFC sides.
The Final Touch: KFC-Inspired Sides
No KFC meal is complete without the iconic sides. Here are some ideas to complete your homemade KFC feast:
- Mashed Potatoes: Creamy and comforting, mashed potatoes are a classic KFC side.
- Coleslaw: A tangy and refreshing counterpoint to the fried chicken.
- Gravy: A rich and flavorful gravy adds an extra layer of flavor.
- Biscuits: Soft and fluffy biscuits are a must-have.
More Than Just a Meal: A Feast of Memories
Cooking KFC at home isn‘t just about replicating a favorite taste; it’s about creating memories. Imagine the joy of sharing a delicious meal with loved ones, knowing you created it from scratch. It’s a feeling of accomplishment, a taste of nostalgia, and a celebration of good food and good company.
Answers to Your Most Common Questions
Q: Can I bake the chicken instead of frying it?
A: Yes, you can bake the chicken for a healthier option. Preheat your oven to 400°F (200°C) and bake the breaded chicken for 20-25 minutes, or until cooked through.
Q: What if I don’t have a pressure cooker?
A: If you don’t have a pressure cooker, you can cook the chicken in a large pot on the stovetop over medium heat for about 20-25 minutes, or until cooked through.
Q: How long can I store the cooked chicken?
A: You can store the cooked chicken in an airtight container in the refrigerator for up to 3 days.
Q: Can I make the spice blend ahead of time?
A: Yes, you can make the spice blend ahead of time and store it in an airtight container at room temperature.
Q: Can I use different types of chicken?
A: You can use different types of chicken, such as chicken tenders or chicken wings, but adjust the cooking time accordingly.
Now you have all the tools and knowledge to create your own KFC feast at home. So put on your chef’s hat, gather your ingredients, and get ready to experience the joy of homemade KFC. Bon appétit!
