KFC Chicken Recipe: Based on NeemTime research
Ingredients:
For the Marinade:
4 bone-in, skin-on chicken pieces (drumsticks or thighs, about 2 lbs) – 1,080 calories
2 cups buttermilk – 300 calories
1 tablespoon hot sauce (optional) – 0 calories
1 tablespoon salt – negligible calories
1 teaspoon ground black pepper – negligible calories
1 teaspoon garlic powder – 3 calories
1 teaspoon onion powder – 3 calories
1 teaspoon paprika – 6 calories
1/2 teaspoon cayenne pepper (optional) – 3 calories
1/2 teaspoon thyme – negligible calories
1/2 teaspoon oregano – negligible calories
1/2 teaspoon white pepper (optional) – negligible calories
For the Coating:
2 cups all-purpose flour – 910 calories
1 tablespoon salt – negligible calories
1 tablespoon black pepper – negligible calories
1 tablespoon paprika – 6 calories
1 teaspoon garlic powder – 3 calories
1 teaspoon onion powder – 3 calories
1 teaspoon thyme – negligible calories
1 teaspoon basil – negligible calories
1/2 teaspoon baking powder – negligible calories
1/2 teaspoon cayenne pepper (optional) – 3 calories
For Frying:
Vegetable oil for frying (about 2 cups) – 3,840 calories (for deep frying, assuming 1/4 of the oil is absorbed)
Total Calories for the Entire Recipe:
Total Calories for 4 servings = 5,274 calories
Calories per serving (1/4 of the total) = 1,318 calories
Instructions:
1. Prepare the Marinade
Mix the Marinade: In a large bowl, combine 2 cups buttermilk, 1 tablespoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon thyme, 1/2 teaspoon oregano, and 1/2 teaspoon white pepper. Whisk everything together to combine.
(300 calories from buttermilk, 3 calories from garlic powder, 3 calories from onion powder, 6 calories from paprika, 3 calories from cayenne pepper, negligible calories from spices)
Marinate the Chicken: Place the 4 chicken pieces in the marinade, ensuring they are fully submerged. If needed, cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the chicken.
(1,080 calories from chicken pieces)
Tip: Marinating the chicken for a long period helps tenderize the meat and infuse the flavors.
(No calories added here beyond what was already accounted for.)
2. Prepare the Coating
Mix the Coating Ingredients: In a large shallow dish or bowl, combine 2 cups all-purpose flour, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon thyme, 1 teaspoon basil, 1/2 teaspoon baking powder, and 1/2 teaspoon cayenne pepper.
(910 calories from flour, 6 calories from paprika, 3 calories from garlic powder, 3 calories from onion powder, 3 calories from cayenne pepper)
Prepare the Dipping Station: Set up a station where you will first dip the marinated chicken into the flour mixture. This allows for an even coating on each piece.
(No additional calories here.)
3. Coat the Chicken
Coat the Chicken: Remove each chicken piece from the marinade, allowing excess liquid to drip off, and dip it into the prepared flour mixture. Press the flour mixture onto the chicken to ensure it is evenly coated. Repeat for all the chicken pieces.
(No additional calories here, as the flour and marinade ingredients were already accounted for.)
4. Heat the Oil for Frying
Heat the Oil: In a large heavy-bottomed pot or deep fryer, heat 2 cups of vegetable oil over medium-high heat to about 350°F (175°C). A thermometer is essential here to ensure the oil reaches the correct temperature.
(3,840 calories for the oil, assuming 1/4 of the oil is absorbed, which equals about 960 calories used for frying)
Test the Oil: To check if the oil is ready, drop a small amount of flour into the oil. If it bubbles and sizzles, the oil is ready for frying.
(No calories added during this step.)
5. Fry the Chicken
Fry the Chicken: Carefully lower the coated chicken pieces into the hot oil. Fry in batches if necessary to avoid overcrowding the pan. Fry each piece for about 12-15 minutes or until golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
(No calories added here, as the frying process uses only a portion of the oil.)
Tip: Make sure the chicken is cooked through by checking the internal temperature with a meat thermometer. If the chicken browns too quickly, lower the heat slightly to allow the inside to cook without burning the outside.
6. Drain the Chicken
Drain Excess Oil: Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.
(No calories added here.)
7. Serve the Fried Chicken
Serve: Once all the chicken pieces have been fried and drained, serve them hot. The crispy and flavorful KFC-style chicken is now ready to enjoy!
(No additional calories here.)
Total Calories Per Serving:
Total Calories for 4 servings = 5,274 calories
Calories per serving (1/4 of the total) = 1,318 calories
This KFC-style Fried Chicken recipe provides crispy, flavorful chicken with a seasoned, crunchy coating that’s sure to rival the famous fast-food chain. The key steps are marinating the chicken for flavor, coating it well, and ensuring the oil is at the right temperature for frying. Enjoy this homemade version with your favorite sides like mashed potatoes, coleslaw, or cornbread!