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 The recipe that I followed is from Rechupete Recipes I'm not going to lie to you, it turns out delicious, but I even finished frying the bun, hahaha. The same thing had already happened to me the day I prepared the chocolate berlins. And with the chicken wings, although since I make them in the slow cooker there I have gotten rid of a lot of fuss.

Ingredients for 4 people):

  • Chopped chicken: one kilo.
  • Wheat flour: 250 grams.
  • Sweet paprika: 1 and 1/2 tablespoons.
  • Hot paprika: a teaspoon.
  • Garlic powder: 1/2 teaspoon.
  • Curry powder: one teaspoon.
  • Tarragon: a teaspoon.
  • Dried thyme: a teaspoon.
  • Dill - a teaspoon.
  • Marjoram: a teaspoon.
  • Salt: a teaspoon.
  • Ground black pepper: a pinch.
  • Water: 350 milliliters.
  • Extra virgin olive oil.

Preparation of KFC chicken:

Remove the skin from the chicken pieces, this way the flavor of the spices will penetrate more into the meat and it will be more flavorful.

In a bowl mix all the spices, salt and black pepper. Divide that spice mixture in two and reserve one of the halves. The other half, mix it in a large bowl with 150 grams of flour.

Mix everything well and add the water. Go adding it little by little until you get a thick cream. You'll need to coat the chicken in it later, so it shouldn't be too runny or it will drain before it reaches the pan.

Put the chicken in the bowl and mix everything. Cover the bowl with plastic wrap and put it in the fridge until the next day.

Mix in a bowl the remaining 100 grams of flour with the mixture of spices that you had reserved.

When you go to make the chicken, heat plenty of olive oil in a frying pan or in a tall saucepan. Take a piece of chicken and, without draining, pass it through the mixture of flour and spices. Fry the fowl pieces until golden brown.

Do not put the heat too high, because if the pieces are very large, you run the risk of them being undercooked. And there's nothing nastier than raw chicken!

You can turn the heat up when you add the chicken to the pan so the batter sticks, and then turn it down so it cooks through. Now you understand why I ended up sick of frying, right?

As you remove the chicken from the pan, let the excess oil drain by placing it in a large colander. If you don't have it, put it on kitchen paper.