Kentucky Fried Chicken, known worldwide as KFC (Kentucky Fried Chicken), has its origins in the southern United States in the early 20th century. It was created by Harland Sanders, better known as Colonel Sanders. Thanks to his secret recipe, which includes a special blend of herbs and spices, this dish became a fast-food icon and a symbol of Southern American cuisine.
In Latin America, Kentucky Fried Chicken is known in various ways depending on the country. For example, in Mexico and some Central American countries, it is simply called "fried chicken," while in Argentina and Chile, it is common to refer to it as "KFC chicken" or "Kentucky-style chicken." In other countries, such as Colombia and Venezuela, the original name is used with a local addition to identify it, and in many places, it is appreciated for its crispy texture and unmistakable flavor.
This recipe has inspired numerous homemade variants that seek to recreate the famous flavor and crispiness of Kentucky Fried Chicken, using accessible ingredients and techniques that result in juicy chicken on the inside and golden brown on the outside.
How to Make Kentucky Fried Chicken
Ingredients: Egg, Milk, All-purpose flour, Salt, Black pepper, Monosodium glutamate, Crisco frying oil, Frying chicken.
In a small bowl, combine the egg and milk.
In a separate bowl, combine the four remaining dry ingredients: all-purpose flour, salt, black pepper, and monosodium glutamate.
Dip each piece of chicken in the milk mixture until it is completely moistened.
Roll the moistened chicken in the flour mixture until it is completely coated.
Pour the oil into the pressure fryer and heat over medium heat to approximately 400 degrees Fahrenheit.
In groups of 4 or 5, place the chicken pieces in the oil and close the lid.
When steam begins to escape from the pressure valve, set the timer for 10 minutes.
After 10 minutes, release the pressure according to the manufacturer's instructions and remove the chicken to paper towels or a metal rack to drain.
Repeat with the remaining chicken.
Note: If you prefer not to use monosodium glutamate, you can substitute it with an additional 1/2 tablespoon of salt.
Keep in mind, however, that using monosodium glutamate produces the best clone of KFC fried chicken.
