Recreating popular dishes from fast food restaurants is nothing new. We try fries to make them taste like those from McDonald’s, we make burgers to resemble our favorites. There are many examples. Even though such dishes are healthier, they are sometimes disappointing. Among the most frequently searched dishes straight from fast food bars, wings with . How to make breading like KFC?
Secret ingredient and 11 spices. How to make breading like KFC?
From time to time for years, a “real recipe” for KFC-style chicken breading has appeared online. In 2016, the original recipe was published in the Chicago Tribune, but it was quickly denied. Many people have already recreated the taste, and above all the crunchiness, of the popular KFC wings at home. It is known that the breading owes its flavor to 11 spices and herbs. Recipes that try to recreate it most often include thyme, basil, oregano, ground mustard, sweet pepper, ground ginger, garlic and celery salt, as well as white and black pepper.
Some people add ground corn flakes to the flour, others mix it with corn flour. However, we have a better way to make the coating perfectly crispy and the meat to fall off the bones on its own. The key is not only the proper preparation of the meat, but also the secret ingredient that is worth adding to the flour.
How to make chicken like in KFC? Add the secret ingredient to the flour
It is worth frying wings or legs before frying or baking. This will make the meat fall off the bone. It will also be soft and delicate in taste. It is worth adding salt, sweet pepper and thyme to the water. The chicken should spend at least an hour in such a bath.
How to prepare breading à la KFC? In addition to the spices mentioned above, which you can easily replace with your favorite additions, it is worth adding a secret ingredient to the flour that will make the wings or legs perfectly crispy after baking or frying. It’s not about cornflakes, but about… baking powder. that, thanks to the soda content, it changes the pH of chicken skin by breaking peptide bonds. Effect? The chicken becomes perfectly crispy, and the skin and breading become golden faster. This, in turn, means that the meat will not be hard and dry to a crisp. Half a teaspoon is enough.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
