KFC/Popye's/Church's Perfect Crispy Breading

RECIPE FORUM Recipe Exchange
1

I’m sorry if this has been posted before, but if you ever wanted to perfect your breading to that of Popeye’s, KFC, Church’s or Lee’s chicken and get it right everytime.

There’s only two simple ingredients you need.

all-purpose flour and water.

First, you have two stations, one for wet and one dry.

The dry is simply plain all-purpose flour. You can season however you like

The wet is simply an all-purpose flour/water slurry. Just take all purpose flour and keep adding water to it until it has the consistency of somewhat thin pancake/crepe batter.

Dip in the batter followed by flour, if you want you can let the chicken rest for a bit (15 minutes-- not necessary though), then throw in a fryer for 375 degrees.

You will have perfect crispy fried chicken with that golden color and those delectable nooks and crannies that we see in popeye’s and kfc’s everytime.

For seasoning-- it is no big secret that all of these places use a brine. I believe it is for every gallon, add .513 to .588 pounds of salt. Season with sugar (if you want) to 3% of the salt, add other spices and herbs as much as you want.

In my case, I found herbs to STRONGLY come through despite them being in half the concentration as some of the spices I used (onion power, garlic powder, crushed red pepper, paprika-- but maybe my spices were just old).

that just about covers it all for excellent fried chicken… also chicken can dry out fast. afger I was through frying, i was way ahead of schedule so I had to constantly keep warming up the meat-- despit me already cooking past the point of well done. Some of the chicken got so cold, I ended up sending my brother out for more pieces at the local church’s and found the juiciness and tenderness of their’s blew mine out of the water (despite the better taste of mine) as they cooked it just slightly past the stage of being undercooked.

In other words-- use judgement wisely and always slightly undercook rather than overcook.

Anyways-- sorry for the long post. I want the recipe to either BurgerKing/A&W patty seasoning or the Penn station Pizza sub recipe.

2

Also… one other note, when dipping in batter, shake off the excess but not too much (if that even makes sense). you want a little bit of that excess because even if it does’nt stick onto the chicken and ends up coming off into your dry station of plain all-purpose flour, this is what makes the flour clump up into little irregular shaped pieces. so when you go to dip your next piece of chicken in there, this is what sticks on the outside, making those very eye-appealing little fried nooks and crannies (look almost like corn-flakes) and enhances the look of that “extra-crispy” aesthetic that you get at places like Popeye’s or Lee’s or KFC.

3

KFC original is not crispy, never was.

5

The crispy version doesn’t taste anything like the original.

7

With some KFC’s these days you can’t tell. The food is so inconsistent. I prefer spicy though

8

agree with lvdkeyes “KFC original is not crispy”