Crispy Fried Chicken (KFC-Style)

In the Signature Style of Chef Muassab Pasha

1. Definition

Crispy Fried Chicken is a deep-fried chicken dish coated in a seasoned flour mixture that creates a crunchy, golden exterior while keeping the inside juicy and tender.

It is defined by:

Buttermilk-style yogurt marination

Multi-layered seasoned coating

Signature crunchy crust

Juicy interior

Controlled frying temperature for perfect texture

In Chef Muassab Pasha’s method, proper soaking, marination, and double coating are the keys to achieving restaurant-style crispiness at home.

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2. History

Fried chicken has roots in Southern American cuisine, influenced by Scottish frying techniques and African seasoning traditions.

Commercial fried chicken became globally famous after the rise of brands like KFC in the 20th century, introducing a secret blend of herbs and spices that defined the modern crispy chicken style.

Today, this method is widely adapted worldwide with regional spice variations while maintaining the classic crunchy coating technique.

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3. Recipe

Yield: Approximately 1 kg chicken (6–8 servings)

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Part 1 – Chicken Dip

Ingredient

Chicken (boneless/legs/wings)( 1000 g) 1 kg
Water (2000 g) 8 cups
Vinegar (200 g) ¾ cup + 1 tbsp

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Part 2 – Marinade

Ingredients

Yogurt (720 g) 3 cups
Cumin Powder (2 g) 1 tsp
Garlic Paste (10 g) 2 tsp
Ginger Paste (10 g) 2 tsp
Salt (5 g) 1 tsp

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Part 3 – Coating preparation

All-Purpose Flour (625 g) 5 cups
Cornflour (375 g) 3 cups
Salt (20 g) 4 tsp
Black Pepper (8 g) 2 tsp
Paprika Powder (12 g) 4 tsp
Garlic Powder( 12 g) 4 tsp
Ginger Powder( 12 g )4 tsp
Oregano (8 g )4 tsp
Thyme (4 g) 2 tsp
Mustard Powder( 4 g) 2 tsp
Broast Masala( 12 g )4 tsp

Oil for deep frying (as needed)

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4. Method

Step 1 – Chicken Dip

1. Wash and cut chicken into medium strips (about 2.5 inches long).

2. In a large bowl, mix water and vinegar.

3. Soak chicken in this solution for 1 hour.

4. Remove and rinse lightly. Pat dry.

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Step 2 – Marination

1. In a bowl, mix yogurt, cumin powder, garlic paste, ginger paste, and salt.

2. Add chicken and coat well.

3. Cover and refrigerate for 3 hours.

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Step 3 – Coating Preparation

1. Mix all coating spices together.

2. Combine with flour and cornflour. Mix thoroughly.
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Step 4 – Double Coating Technique

1. Remove chicken from fridge.

2. Coat each piece in flour mixture.

3. Dip briefly in cold water.

4. Coat again in flour mixture.

5. Dip again in water.

6. Final coat in flour mixture.

7. Shake off excess gently.

This creates the signature crispy layers.

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Step 5 – Frying

1. Heat oil to 170°C.

2. Place chicken gently into oil.

3. Do NOT move for first 10 minutes.

4. Fry until golden brown and internal temperature reaches 75°C.

5. Remove and rest on wire rack (not tissue) for maximum crispiness.

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Storage Guidelines

Refrigeration (Cooked):
Store in airtight container for up to 3 days.

Reheating:
Reheat in oven at 180°C for 8–10 minutes for crisp texture. Avoid microwaving.

Freezing:
Freeze fried chicken for up to 1 month. Reheat directly in oven without thawing for best results.

Unfried marinated chicken can be frozen for up to 2 weeks.