Kfc Extra Crispy Chicken (copycat)

Total Time: 5 hrs 20 mins Preparation Time: 4 hrs 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 premium quality fresh young roasting chicken, cut-up
• 2 quarts cold water
• 2 tablespoons morton lite salt
• 2 teaspoons accent seasoning
• 1/2 cup seasoning (bulk kfc original recipe seasoning (copycat))
• 4 teaspoons cornflour or 4 teaspoons masa harina
• 1 tablespoon ground tellicherry black pepper
• 2 1/2 teaspoons superfine sugar
• 2 teaspoons accent seasoning
• 2 teaspoons celery salt
• 1 1/4 teaspoons lawry's seasoned salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon citric acid
• 1/8 teaspoon ground turmeric
• 3 3/4 cups self-rising flour
• 1/4 cup packed cornstarch
• 4 quarts water
• vegetable oil or vegetable shortening

Recipe

• 1 notes: use only self-rising flour (make your own, if necessary, following a trusted recipe). you may use masa harina flour (tamale flour) in place of corn flour. you may use 1/4 teaspoon lemon pepper in place of 1/8 teaspoon citric acid. (step one): rinse and blot chicken pieces; mix 2 quarts (8 cups) cups cold water with 2 tablespoons morton lite salt and 2 teaspoons accent seasoning in a large wide saucepan (with an accompanying lid) until dissolved; add chicken pieces; cover and transfer to refrigerator; marinate chicken at least 4 hours in refrigerator, turning chicken as needed. note: for a quicker stovetop marination method, pierce chicken pieces well with a fork, then heat the marinade with chicken, covered, over low heat for 20-30 minutes (turn chicken once midway through).
• 2 into a large mixing bowl, add the seasoned flour ingredients except the self-rising flour and cornstarch; break up any clumps if present, by hand or using the back of a spoon; whisk well with a wire whisk until well blended; add 3 3/4 cups self-rising flour and 1/4 cup packed cornstarch; whisk mixture well until thoroughly combined.
• 3 add 4 quarts water to a large bowl or saucepan for the water wash.
• 4 remove chicken from marinade with tongs; place chicken into large bowl containing the seasoned flour and coat well; remove chicken from seasoned flour bowl using tongs; place chicken portions a platter; repeat procedures with remaining chicken pieces.
• 5 dip one piece breaded chicken using tongs, into the water wash to wet completely; drop wet chicken into the seasoned flour again and toss until slightly clumpy (you may flick water into breading to get more small clumps, which is what you want); place double-breaded breaded chicken a platter to rest for 15-20 minutes.
• 6 preheat manufacturer's recommended amount of pure shortening or vegetable oil (or a blend of both) in deep-fryer to 315°f (or) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°f - 325°f (use a heat-safe thermometer to gauge).
• 7 place breaded chicken to the elevated fry basket in deep-fryer without crowding; lower the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration).
• 8 fry chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
• 9 drain on a wire rack over a paper towel-lined baking sheet; repeat the same cooking procedures until all chicken is fried. drain chicken on a wire rack over a paper towel-lined baking sheet; transfer rack over a baking sheet and keep chicken warmed in a preheated 170°f oven until serving.
• 10 serve and enjoy!