Preparation:
1. The first thing to make the KFC style fried chicken is to prepare a tempura. To do this, we put in a fairly wide container 300g of the flour and a tablespoon of each of the spices that we have chosen. We also add a good pinch of salt. Maybe it seems to you that there are too many spices but, here is the secret of the recipe. In addition, at lunchtime, they give that taste that we want but, they do not get to be noticed so much in the mouth. We also add the milk, between 350 and 400 ml. The exact amount will depend a lot on the brand of flour used. The idea is to mix everything with a stick and leave a rather liquefied mass but with enough body. When all the ingredients are well mixed, we pass the rod over the tempura and, if it sticks to it but immediately falls, it will be the exact texture we want.
2. Now we put the peppered chicken inside the tempura. We cover it well with the same and cover it. We let it macerate for at least an hour in the refrigerator. If it’s longer, all the better.
3. After the time has passed, we prepare the outer batter that the chicken will take. In a plate we put the 100g of flour that we had reserved and add half a teaspoon of the same spices that we had previously put in the tempura. Stir everything well so that all the spices are mixed with the flour.
4. We take the chicken out of the refrigerator and, without removing too much excess of the tempura dough, we pass it through the flour. Let it be well impregnated with her. Then we put it in plenty of olive oil, over a high heat but not too much or they will be raw in the center (I do it at a power of 7, of the maximum 9 that my ceramic hob has) and fry it.
