KFC-Style Indian Fried Chicken

 

KFC-Style Indian Fried Chicken 

Who doesn’t love KFC’s crispy fried chicken? The golden, crunchy exterior with juicy, flavorful meat inside is irresistible. While KFC’s secret recipe remains a mystery, we can recreate a KFC-style Indian fried chicken at home with a desi twist. This recipe brings together the signature crunch of KFC with Indian spices for a flavorful kick.

Let’s get started!

Ingredients for KFC-Style Indian Fried Chicken

For the Chicken Marinade:

• 1 kg chicken (with bones, cut into medium pieces)
• 1 cup buttermilk (or ½ cup yogurt + ½ cup water)
• 1 tsp salt
• 1 tsp black pepper powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice

For the Dry Coating:

• 2 cups all-purpose flour
• ½ cup corn flour
• ½ cup rice flour (for extra crispiness)
• 1 tsp salt
• 1 tsp black pepper powder
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp garlic powder
• 1 tsp onion powder

For the Wet Coating:

• 2 eggs
• ½ cup milk
• 1 tsp salt
• 1 tsp red chili powder

For Frying:

• 3 cups oil (for deep frying)

Step-by-Step Instructions

Step 1: Marinating the Chicken

The key to flavorful fried chicken is margination.

1.     Wash and pat dry the chicken pieces.

2.     In a large bowl, mix buttermilk (or yogurt-water mixture), salt, black pepper, red chili powder, garam masala, ginger-garlic paste, and lemon juice.

3.     Add the chicken pieces and coat them well in the marinade.

4.     Cover and refrigerate for at least 4 hours, preferably overnight. This helps tenderize the chicken and enhances the flavors.

Step 2: Preparing the Dry Coating

This flour mixture is what gives the fried chicken its signature crispy crust.

1.     In a large bowl, mix all-purpose flour, corn flour, rice flour, salt, black pepper, red chili powder, turmeric, garam masala, cumin, garlic powder, and onion powder.

2.     Mix well to evenly distribute the spices.

Step 3: Preparing the Wet Coating

This step ensures that the dry coating sticks to the chicken.

1.     In another bowl, beat eggs, milk, salt, and red chili powder together.

2.     This mixture will act as a binder for the crispy coating.

Step 4: Coating the Chicken for Maximum Crunch

To achieve KFC’s signature crispy texture, follow these coating steps carefully:

1.     First coat: Take a marinated chicken piece and dredge it in the dry flour mixture. Shake off excess.

2.     Dip in egg mixture: Now, dip the chicken in the wet egg mixture, ensuring it's fully covered.

3.     Second coat: Dredge it back into the dry flour mixture, pressing lightly so the coating sticks well.

4.     Extra crispy hack: For an even crispier coating, repeat the wet and dry coating step once more.

Tip: Shake off excess flour and let the coated chicken rest for 5-10 minutes before frying. This helps the coating adhere better.

Step 5: Deep Frying the Chicken

1.     Heat oil in a deep pan or wok on medium heat. The oil should be around 170-180°C (340-360°F).

2.     Gently drop the coated chicken pieces into the hot oil. Do not overcrowd the pan.

3.     Fry for 10-12 minutes, turning occasionally, until the chicken is golden brown and crispy.

4.     Remove and drain on a paper towel or wire rack to remove excess oil.

Tip: To ensure the chicken is fully cooked inside, you can finish cooking it in a preheated oven at 180°C (350°F) for 5-7 minutes after frying.

Serving Suggestions

Your KFC-style Indian fried chicken is ready! Serve it hot with:

• Mint chutney or garlic mayo dip for an Indian twist
• French fries or coleslaw on the side
• Spicy ketchup or peri-peri sauce for extra heat

Tips & Tricks for the Best KFC-Style Fried Chicken

1.     Marinate Overnight – The longer the chicken marinates, the juicier and more flavorful it will be.

2.     Use Buttermilk – It tenderizes the chicken and gives a slight tangy flavor.

3.     Double Coating is Key – Dipping in both egg and flour twice gives the signature crispy crust.

4.     Add Rice Flour & Corn flour – These flours make the crust extra crunchy.

5.     Right Oil Temperature – Keep it between 170-180°C for even cooking and crispiness.

6.     Don’t Overcrowd the Pan – Fry in batches to maintain the temperature.

7.     Drain on a Wire Rack – This keeps the coating from getting soggy.