Kentucky Fried Chicken
Crispy fried chicken with a spicy herb-flaked crust formed from a flour-spice mix, dredged in egg white and fried until golden and cooked through.
Pasos
- 1
Preheat fryer to 350°F 177 °C · 350 °F · Gas 4 · Fuego medio (175°C 175 °C · 347 °F · Gas 4 · Fuego medio).
- 2
Thoroughly mix together all the spice mix ingredients.
- 3
Combine spice mix with flour, brown sugar and salt.
- 4
Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.
- 5
Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
- 6
Fry chicken in batches. Breasts and wings should take 12–14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F 74 °C · 165 °F · Fuego bajo (74°C 74 °C · 165 °F · Fuego bajo).
- 7
Let chicken drain on paper towels and serve hot.
