Cooking instructions

40 minutes Print

1. Take a saucepan, break an egg into it, pour half a glass of milk, one teaspoon of salt, one teaspoon of cayenne pepper, one tablespoon of paprika. Beat everything with a mixer. Mixer tool It is convenient to beat egg whites, as well as knead other substances like minced meat or dough, not by hand (as this requires effort and time), but using a mixer like a KitchenAid. For example, the Artisan model has ten speed modes and three different attachments for working with any consistency, and it is also a universal food processor.

2. Add about half a cup of flour to the slurry. Beat everything again with a mixer. You need so much flour that the consistency resembles either thick kefir or liquid sour cream.

3. Cut the wings into pieces: divide into 3 parts. We set aside the outermost part (with the sharp end), we don’t need it.

4. Place the remaining parts into the pan with the liquid from step 2. Tool Pasta pan

5. Take a sealed plastic bag, pour the remaining one and a half cups of flour into it, and add the remaining tablespoon of paprika and a teaspoon of cayenne pepper into it. We clamp the neck of the bag and shake it so that the spices and flour are mixed.

6. Pour oil into a deep frying pan/pan and heat it up. Tool Pasta pan The main rule of a good pan for cooking pasta is that it should be large. To cook just half a kilo of spaghetti, you need at least five liters of water. Another problem is draining so much hot water. The problem can be solved by purchasing a pan with a special insert that can be removed along with the spaghetti, and all the water will remain in the pan.

7. While the oil is heating up, take 5-6 pieces from the pan with the chicken, throw them into a bag and shake. The flour sticks to the chicken and creates a breading.

8. Take it out of the bag and put it in a frying pan. While one portion is frying, throw the next portion of pieces into the bag with flour. And so on along the conveyor belt. There is no need to fry for a long time. A light golden crust is enough. The Belgians of Green Pan rebelled against Teflon. With the passion of a preacher, they tell us that polytetrafluoroethylene heated to more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new non-stick thermolon coating is offered, which does not contain harmful chemicals and allows you to fry in a small amount of oil.

Do you like to eat chicken at KFC? We will teach you how to cook the same delicious, crispy and golden chicken. Get ready, it will be pompously delicious!

What kind of breading is used

A well-known international fast food chain uses only a few breading options. But people love them so much that they have already become legendary!

Of all the options, one of the most popular is oatmeal breading. It is prepared with spices to taste. It is necessary to roll the chicken in it and fry the meat in a large amount of oil or in the oven.

The restaurant also presents its customers with a regular batter consisting of flour and eggs. Usually, but very tasty. Customers love the crispy crust, the taste of which is simply crazy. Frying in oil is more appropriate here.

Another popular option is corn flakes. Unsweetened corn products are used for this breading. They need to be crushed and mixed with spices. Next, prepare a batter from eggs, flour and again spices. First roll the meat in batter, then in breading and deep-fry.

Step by step recipe

Cooking chicken like KFC at home:

1. Prepare the wings: wash them, dry them and inspect them for feathers;
2. Cut each wing into two parts and place all the pieces in a bowl;
3. Choose your favorite spices, mix them and pour them into a bowl, knead the wings. Leave some spices for breading so that they are not tasteless;
4. Set aside for forty minutes to allow them to marinate;
5. At this time, start breading. To do this, pour the flakes into a bag and roll over it with a rolling pin. You can also use a blender to make the crumbs smooth or take a mortar and pestle;
6. Add crackers to them, mix;
7. Break the eggs into a bowl, beat them, add spices and mix;
8. Add flour and bring the mixture until smooth;
9. Heat the oil in a deep, but small-diameter pan to create deep-frying;
10. Remove the chicken, roll each slice in batter, then in breading and place in oil;
11. Fry for about ten minutes until golden brown;
12. Place napkins on a plate or other container and place the wings there to remove excess oil.

Sesame batter for chicken like KFC

• 2 slices of garlic;
• 120 ml vegetable oil;
• 800 g chicken drumsticks;
• 45 ml soy sauce;
• 160 g sesame seeds;
• 3 eggs;
• 220 g flour.

Cooking time: 5 hours and 20 minutes.

Calorie content – ​​287 kcal/100 g.

How to cook:

1. Wash the legs and dry them with dry cloths;
2. Place them in a bowl, add spices to taste and mix by hand;
3. Peel the garlic, pass it through the press to the shins;
4. Add soy sauce, stir again and marinate for four hours;
5. Break the eggs into a container, add salt and lightly beat them;
6. Pour flour and sesame into another container, mix the ingredients;
7. Fill the baking dish with oil and set aside;
8. Remove the drumsticks from the refrigerator, dip them one by one in the egg, then in the flour;
9. Place them in a mold and put them in the oven for one hour at 180 Celsius.

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How to cook chicken with corn flakes at KFC

• 350 ml vegetable oil;
• 2 eggs;
• 12 wings;
• 450 g corn flakes;
• 230 g flour;
• 550 ml oil;
• vinegar.

Cooking time: 3 hours and 40 minutes.

Calorie content – ​​485 kcal/100 g.

How to cook:

1. Wash the wings and dry them;
   
2. Cut each of them into two parts and put everything in a bowl;
3. Add spices to taste, mix well. You can add herbs, spices, dry mustard, paprika, garlic, adjika and so on;
   
4. Pour vinegar over the mixture, stir and refrigerate for three hours;
   
5. Grind the flakes in a convenient way. This could be a bag and a rolling pin, a blender or a mortar and pestle;
6. Pour the resulting future breading into a separate container;
7. Pour flour into another container and eggs into a third. They need to be beaten a little ;
8. Remove the chicken, roll each piece in flour, then in the egg and then in the corn crumbs;
9. Heat the oil in a suitable container and fry all the pieces one by one until done.

How to make chicken and oatmeal like KFC

• 50 g oatmeal;
• 240 ml kefir;
• 10 g Italian herbs;
• 2 chicken fillets.

Cooking time: 2 hours and 35 minutes.

Calorie content – ​​111 kcal/100 g.

How to cook:

1. Wash the fillet, trim off the fat and cut into long strips;
2. Season with spices to taste, knead with your hands and add kefir;
3. Stir and refrigerate for at least two hours;
4. During this time, grind the oatmeal in a blender, but not into flour, but leave it in pieces;
5. Mix with herbs and other spices to taste;
6. Remove the fillets from the refrigerator after two hours;
7. Roll all the pieces in the resulting breading and place on a baking sheet;
8. Heat the oven to 180 Celsius and bake the chicken for twenty minutes.

Try all the breading options to make sure they are all similar to the original. You will not be able to forget the crunch of the chicken for a very long time, and at the same time you will be convinced that we are right.

I already tried to somehow cook chicken wings like in KFC, it was tasty, but not quite the same... and now, after many trials and errors, I got this very recipe, which will allow you, if not to recreate the original recipe 100 percent, then at least get a result no worse than in the source, and maybe even better!

First, let's prepare the chicken. We will cut the wings at the joints, for the KFC recipe we will only need the first two phalanges, we will not use the outermost ones (the ends of the wings), but they can then be used for the broth.

We've sorted out the chicken, now we can do the marinade. Let's prepare all the products indicated in the ingredients for the marinade. Separately, I would like to talk about water. You need just enough water in the marinade to barely cover the chicken, so I recommend using 1.5 cup (300 ml) first, and then, if there is not enough water, add as much as needed. Having received feedback about the “oversaltness” of the final dish, I decided to add this note to the recipe - after receiving the salt brine, taste it, and if it seems too salty to you, add more cold water!

Step-by-step video recipe

Combine all the marinade ingredients in a bowl and mix it well.

Wash the chopped wings, place in a colander, and when all the excess water has drained,

Place the chicken in the prepared marinade and add cold water, if necessary, so that it is level with the wings. Now marinate the wings in the marinade for 4 hours (I tried marinating for 2 hours, it also turned out well). By the way, I also noticed that if you leave the chicken longer, it becomes oversalted, but does not become any more flavorful! Therefore, I recommend not to overexpose.

While the bird is in the brine, let's start breading our KFC wings. Hand on heart, I can say that I don’t know for sure what they put in there, but my set of breading products indicated in the ingredients is guaranteed to give a very similar result! Therefore, we prepare these very products,

Combine flour and spices in a deep bowl,

Mix the breading very thoroughly into a single homogeneous mass, and we can consider that the entire preparatory stage is completed. Now we need to wait for the time to marinate the chicken wings,

after which you can set the deep fryer to heat up and start breading the chicken. Now I’ll tell you step by step how the wings are breaded. Transfer a batch of wings (8-10 pieces) from the marinade into a colander, let the excess marinade drain,

then put the meat in breading flour, and roll the wings thoroughly in flour,

put the wings rolled in flour back into the colander (it is advisable to rinse and dry it every time), shake it to remove excess flour,

after which we release the wings into cold water for 5-10 seconds (at this time we do not pull or shake the colander!),

gently remove the wings from the water, let the water flow,

then put the wings back into the breading flour,

Carefully coat the wings on all sides in breading.

Place the breaded chicken in a single layer on the fryer rack. If you plan to cook without a deep fryer, then simply place the wings in the heated oil one at a time, shaking off excess flour from the surface.

So, the oil in the deep fryer has heated up to 170 degrees, let’s put the wings in the deep fryer for exactly 10 minutes.

After the specified time, our KFC hot wings are ready, they can be removed from the boiling oil,

Our city is too small for real food courts to be located in large shopping centers, only the city can boast of this, but we cannot find world-famous catering outlets here. Sometimes I happen to go shopping in a big city and, as a rule, everything is in order with cafes. And if I want to have a snack, then without hesitation I go to the end of the long line - wait for KFC wings, a whole basket. And even if they tell me now that it’s not healthy, fast food and KFC in general aren’t tasty, I won’t agree with you - it’s very tasty to me! Fragrant tender chicken meat in crispy flakes - these memories involuntarily make my stomach growl. Want Want want! But the closest point to Abakan with this delicacy is in Krasnoyarsk and I manage to go there once a quarter, if not less often. Ehhhh... At least do it yourself!
It is clear that, according to legend, this magical chicken has a highly secret recipe and they say that the chefs even sign some kind of non-disclosure papers, and the ingredients are prepared at different enterprises and supplied to the catering kitchen in the form of semi-finished products, so even with all the desire You won’t be able to figure out the real recipe, even if you make a blatant penetration.
Well, then they revealed some cooking secrets to me, I checked it and was blown away - delicious!
THE SAME! The breading is different, but overall it’s very, very good!
Therefore, I simply have no right to remain silent, and besides, absolutely anyone can fry a whole mountain of such chicken wings!

I always thought that wings just needed to be breaded in special “crumbs” and branded spices and deep-fried. I tried everything, but either the inside of the chicken near the bones remained raw and tough, or the breading tended to char, I lowered the temperature of the fryer - the inside seemed fine, but the crispy crust was just oozing oil.
And the first secret turned out to be surprisingly simple - before you fry the chicken, you must first boil it!

1. To begin, we cut the chicken wings at the joints into 3 parts - forearm, shoulder and “hand”. Firstly, it is more convenient to work with such pieces; secondly, it’s easier to eat, and thirdly, the very last part of the wing is absolutely not needed for this dish.

You can deal with this “unnecessary” spare part in a humane way - sprinkle with lemon juice, add salt and pepper, some aromatic herbs and leave to marinate for half an hour, and then fry very, very hot in very hot oil - so that it crunches on your teeth and is eaten all without a trace. It's delicious, and for certain lovers it's a real delicacy!

2. Place the cut wings in salted water, put on the fire and bring to a boil. There are some tricks here too.
As soon as the water boils, skim off the foam and remove the pan from the heat. Now cool the wings completely in the broth to room temperature.
Do you think it's not cooked? Fuck there! I have never tasted more tender boiled chicken meat in my life! The fact is that such small pieces do not require long cooking, and in hot broth they themselves will reach the desired readiness.
By the way, this step can be done the night before the party, leaving the pan with wings in a cool place. Just don’t be surprised when the next day you find real chicken jellied meat in the pan - the wings contain a lot of gelling substances))

3. Next, prepare the remaining ingredients - flour, lezon and corn flakes.
I won’t say anything about flour - ordinary wheat flour.
Liezon is a beaten egg with salt and a small amount of water (you can do without it). If you just want the taste of chicken, don’t add anything else to the lezon; if you want some heat and piquancy, feel free to throw in garlic, hot pepper or a few drops of Tabasco, aromatic herbs - whatever your heart desires. Beat with a blender until smooth and you will be happy.

It is advisable to search for corn flakes on the supermarket shelf. The fact is that almost all of them are sold glazed with sugar, but why do we need sweet chicken? With a little persistence in the departments with healthy eating and products for diabetics you can find unsweetened cereals.
We crush them directly in the bag until they form small pieces and a convenient fraction.

We put all the ingredients next to each other, place a plate for preparations closer, and heat the frying oil on the stove.
The red in the plate is my lezon with garlic and Tabasco))

4. This is what we do with the chicken - first we dip it in flour, then we dip it in lezon, then we roll it in flakes. At this stage, let the piece dry a little - this way the flakes will stick tightly to the chicken skin and will not fall off during frying. We “dry” for 15-20 minutes, turning the wings over a couple of times.

5.Now let’s fry! Heat a saucepan or cauldron with oil to 180 degrees Celsius. Don't have a special thermometer? Use ordinary Chinese chopsticks - dip them in oil, if bubbles appear from the stick, then the desired temperature has been reached.
Place the wings in deep fat and fry for about 3 minutes. Do not try to put the maximum number of wings into the pan - the temperature of the oil will drop sharply and you will have to fry longer and more oil will be absorbed. 5-6 pieces at a time is normal.

First, wash the wings thoroughly. Then take a cutting board, a sharp knife and cut each wing. We cut along the joint, making 3 parts from one wing. You don't have to use the tip; it's better to cook it separately.

We transfer our cut wings into a pan with cold water. We put it on the stove. Add salt to taste. Bring the wings to a boil, then skim off the foam. Turn it off as soon as it boils. They will cook in the hot broth on their own.

Break several eggs into a bowl. Add some water to them. Drizzle Tabasco sauce. It is very spicy, so calculate the proportion for yourself. Peel the garlic and chop finely. I'm going to add it to the eggs to grind it in a blender. You can grate it on a fine grater and beat the eggs with a mixer. Add red pepper to the mixture, just a little bit.

Let's start with the main cooking. Roll each piece of wing in flour, then dip in the beaten egg mixture. Finally, roll in lightly crushed corn flakes. Leave the wings on a plate to dry for 20 minutes.

Place a saucepan with vegetable oil on the fire and bring to a boil. If you have a deep fryer, use it. Carefully lower the chicken wings into the hot oil, one by one. Fry them for no more than 3 minutes, then take them out on napkins to absorb excess fat. Voila! The wings are ready! An exact copy of KFC!