KFC Style Fried Chicken

• 1½ kg chicken drumsticks or pieces, drumsticks or cut into 8-10 medium-large pieces, with a few cuts to the bone, skin removed, excess fat trimmed
• 1 tsp baking soda
• 3 tsp salt
• ½ cup vinegar
• vinegar
• 2 tbsp chili sauce
• 2 tbsp light soy sauce
• 1 tbsp hot sauce
• 2 tbsp vinegar
• ¼ cup pickle juice
• 1 tsp black pepper
• ½ tsp white pepper
• 1 tsp mustard powder
• ½ tsp red chili flakes
• 1½ tsp garlic powder
• 1 tsp onion powder
• 2 tsp chicken seasoning
• 1 tsp MSG
• 2 tsp salt
• 1 tsp red chili powder
• 3 cups plain flour
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp sweet paprika
• 2 tsp mustard powder
• 2 tsp white pepper
• 2 tsp celery salt
• 1 tbsp garlic powder
• 2 tsp ginger powder
• 2 tsp onion powder
• 1 tbsp MSG
• 2 tsp salt
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp sage
• ½ tsp marjoram
• 1 tsp cayenne pepper
• 1 tsp red chili powder
• 1 tbsp chicken seasoning
• 1½ l sunflower oil

Preparation

1. Step 1

   0:20
   Make a few cuts in the chicken pieces down to the bone. Trim any excess fat.
2. Step 2

   0:52
   Place the chicken in a bowl with baking soda, salt, vinegar, and enough water to cover. Mix well and let stand 30 minutes.
3. Step 3

   1:12
   Rinse the chicken well to remove excess salt and vinegar.
4. Step 4 · 3-5 hours

   1:24
   Combine chili sauce, light soy sauce, hot sauce, vinegar, pickle juice, black pepper, white pepper, mustard powder, red chili flakes, garlic powder, onion powder, chicken seasoning, MSG, salt, and red chili powder. Add the chicken and mix thoroughly by hand. Cover and marinate in the refrigerator for 3-5 hours.
5. Step 5

   2:45
   For the flour dredge, combine plain flour with black pepper, smoked paprika, sweet paprika, mustard powder, white pepper, celery salt, garlic powder, ginger powder, onion powder, MSG, salt, dried thyme, dried oregano, dried basil, sage, marjoram, cayenne pepper, red chili, and chicken seasoning. Mix thoroughly until the seasoning is evenly distributed and the flour tastes well seasoned.
6. Step 6 · 170°C / 338°F

   3:16
   Heat sunflower oil in a fryer pot or deep pan to 170°C (340°F). Remove marinated chicken from the fridge 20 minutes before frying.
7. Step 7 · 20-30 seconds

   3:40
   Set up a bowl of cold tap water. Using one hand to handle the chicken and the other to mix the flour, dredge each piece thoroughly in the seasoned flour, pressing to coat well. Shake off excess flour, dip in the cold water for 20-30 seconds, drain, then return to the flour. Press the flour firmly onto the chicken to create a thick coating. Shake off any excess flour and place on a plate.
8. Step 8 · 75°C / 167°F · 7-8 minutes

   5:35
   Carefully add the coated chicken to the hot oil away from you. Fry for 7-8 minutes, maintaining the oil temperature around 170°C, turning the heat up slightly if needed as the temperature will drop when chicken is added. Do not move the chicken too much. Fry until deep golden brown and the internal temperature reaches 75°C (165°F).
9. Step 9

   6:25
   Remove the fried chicken and drain on kitchen paper to remove excess oil. While still hot, sprinkle with a pinch of salt and chicken seasoning.
10. Step 10

    7:33
    After frying the first batch, skim any debris from the oil before frying the next batch to prevent burning.