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8 chicken thighs

500 ml of milk

300 g flour

1 tablespoon spices to taste: oregano, paprika, curry, onion powder, garlic powder

+1/2 teaspoon of the previous spices plus 100g of flour

Salt and pepper



1. The first thing to make KFC-style fried chicken is to prepare a tempura. To do this, we put 300g of flour and a tablespoon of each of the spices that we have chosen in a fairly wide container. We also add a good pinch of salt. It may seem like too many spices to you, but here is the secret of the recipe. In addition, when eating, they give that taste that we want, but they are not so noticeable in the mouth. We also add the milk, between 350 and 400 ml. The exact amount will depend a lot on the brand of flour used. The idea is to mix everything with a whisk and leave a rather liquefied mass, but with plenty of body. When all the ingredients are well mixed, we pass the rod over the tempura and, if it sticks to it but immediately falls off, this will be the exact texture we want.

2. Now we put the seasoned chicken inside the tempura. We cover it well with it and cover it. Let it macerate for at least an hour in the fridge. If it is longer, better.

3. After the time, we prepare the outer batter that the chicken will carry. Put the 100g of flour that we had reserved on a plate and add half a teaspoon of the same spices that we had previously added to the tempura. We remove everything well so that all the spices are mixed with the flour.

4. We take the chicken out of the refrigerator and, without removing too much excess of the tempura dough, we pass it through the flour. Let it permeate well with her. Then we put it in abundant olive oil, over high heat but not too much or they will be raw in the center (I do it at a power of 7, out of the maximum 9 that my ceramic hob has) and fry it. They will be ready in about 10 minutes.


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