Preparation Time: 15 minutes
Marination Time: 1 hour
Cooking Time: 20 minutes
Servings: 4 servings
Ingredients:
For Marination:
– 500 g chicken pieces with skin
– 1/4 tsp salt
– 1/2 tbsp soya sauce
– 1 tbsp tomato ketchup
– 1 tsp ginger paste
– 1 tsp garlic paste
– 1 tsp black pepper powder
– 1 pack of instant noodles masala (e.g., Maggi, optional)
For Coating:
– 150 g all-purpose flour
– 30 g corn flour
– 1/2 tsp salt
– 1/2 tsp garlic powder
– 1/2 tbsp chili powder
– 1/4 tsp turmeric powder (optional, for color)
For Frying:
– Oil, for deep frying
Instructions:
1. In a bowl, combine the chicken pieces, salt, soya sauce, tomato ketchup, ginger paste, garlic paste, black pepper powder, and instant noodles masala (if using). Mix well, ensuring the chicken is coated evenly. Marinate for at least 1 hour in the refrigerator.
2. In a separate bowl, prepare the coating mixture. Combine all-purpose flour, corn flour, salt, garlic powder, chili powder, and turmeric powder (if using). Mix well.
3. Heat oil in a deep frying pan or deep fryer to about 180°C (350°F).
4. Take each marinated chicken piece and roll it in the coating mixture until well coated. Shake off any excess coating.
5. Carefully place the coated chicken pieces in the hot oil, ensuring they are not overcrowded. Fry in batches if necessary. Fry for about 10 minutes or until the chicken is golden brown and cooked through, flipping occasionally for even cooking.
6. Once cooked, remove the fried chicken from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. Repeat the coating and frying process for the remaining chicken pieces.
8. Serve the KFC-style fried chicken hot with your favorite dipping sauce or as part of a meal.
Note:
– The quantities provided are approximate and can be adjusted according to personal preference.
– Cooking time may vary depending on the size and thickness of the chicken pieces.
– Ensure the oil is hot enough to achieve a crispy texture.
