Krispy Fried chicken – Chicken Fry – Fried Chicken – Indian Spice KFC Fried Chicken Tenders

When I was in college I always utilized to wonder how they made this unique fried so Krispy and in reality I did not discover this fried until I operated in five Star hotels that is when I realised how easy it is to make such mouthwatering which everybody keeps for.

How to make much better than – Discover to make crispy KFC at home with video recipe
well fit for spicy indian taste
A homemade KFC initial design fried chicken

#firedchicken #crispychicken #kfc #vahchef

Krispy Fried chicken – Chicken – Fried Chicken – Indian Spice KFC Fried Chicken Tenders

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About the Author: Yvette Cook

26 Comments

  1. This video is going on the favs. I usually soak my fried chicken in milk but it never occurred to me to make a full marinade. This looks so so good!

  2. Yummy crispy chicken 😋😋 ur cooking is easy to understand & u always giving awesome recipes 👍

  3. My 16year old son made this today, turned out to be too yummy 😋, we like the way you explain and cook.

  4. Sir, your way of explanation itself is so mouth-watering. I feel like coming to your home to share some of your delicacies. 😊
    Thank you sir! 👌

  5. *Recipe for “Krispy Chicken”
    and “Bean & Tomato Rice”*

    *Krispy Chicken*
    _Chicken Marinade:_
    – Skin on Chicken Pieces (Drumstick / Thighs / etc.)
    – Buttermilk (enough to fully submerge chicken)
    – Chili Powder
    – Cumin / Garlic Paste (or Cumin and Garlic Powder)
    – Pepper
    – Garam Masala
    – Coriander Powder
    – Salt
    – Flavoring Herbs ((Oregano / Thyme / Rosemary / Sage)?)
    – Small handful of all-purpose flour (~ ¼ to ½ cup?)

    • Mix buttermilk, herbs, and spices together in bowl. Whisk in flour till fully combined.
    • Put chicken pieces in large bowl. Pour marinade over chicken. Cover bowl and refrigerate chicken for minimum 5 to 6 hours.
    (Buttermilk Substitute: For each cup of buttermilk, replace with 1 cup of milk mixed with 1 Tablespoon (T) of vinegar)

    _Chicken Breading:_
    – All Purpose Flour (Maida)
    – Corn flour (or corn starch) (~ 1 to 2 T for every cup of Flour)
    – Baking Powder (~1 tsp for every cup of flour)
    – Salt
    – Chili Powder
    – Pepper
    – Mixed Herb Seasoning ((Oregano / Thyme / Rosemary / Sage )?)
    – Ice Cold Water
    – Oil

    • Mix flour, corn flour, baking powder, salt, chili powder, pepper, and mixed herb seasoning in bowl.
    • Dip chicken from marinade into flour mixture, and press flour onto chicken.
    • Dip chicken into ice cold water and then coat in seasoned flour, do no press flour in! Shake chicken pieces. Put on tray (Optional: refrigerate for 30 min if desired to hydrate flour?)
    • Fry chicken pieces in med-high oil for 8-10 minutes, (or until breast piece register at 160 degrees and drumstick/thigh pieces register at 175 degrees on meat thermometer). Make sure not to overcrowd pan.
    (Note: To prevent soggy or burnt undercooked chicken-> Heat oil to 350°, add chicken and then maintain oil temp at around 310° and 315° while frying. (The temp of the oil will drop when the chicken is added))

    *Mexican Influenced Bean and Tomato Rice*
    – Oil
    – 1 Bay leaf
    – Chopped Onion
    – Chopped Garlic
    – Ginger Paste
    – Tomato Puree
    – Chili powder
    – Capsicum, diced (Bell Pepper)
    – 4 cups of water
    – Salt
    – Biryani Masala
    – Mint
    – Coriander Leaves
    – Kidney Beans (either pre-cooked or canned)
    – 2 cups of soaked Basmati Rice
    – Cumin Powder
    – Butter
    – Shredded Cheese (as topping on cooked rice)

    • Heat oil in pot, add bay leaf and onion and saute lightly. Add garlic and ginger paste and stir. Add tomato puree, chili powder, bell pepper, 4 cups of water, salt, biryani masala, mint, and coriander. Bring to boil and add beans and soaked rice. Add cumin and butter.
    • Cook rice till most of the moisture is absorbed. Cover with lid and cook on low heat for a little while (15 min?) till rice is cooked.
    • Fluff rice with fork. Top rice with shredded cheese and serve.

    1. @Quark Sense I’ve made the chicken this way and it turned out very crispy and delicious! I haven’t made the rice dish however.

      When I’m making a lot of chicken, I use the same preparation method but use a different cooking method. I start with frying the chicken till half cooked and then move them to the oven to bake. It’s much faster for me when I’m making multiple batches (which don’t all fit in my frying pan). I can send you a link for more details if you’re interested.

    2. @May B. That sounds like a great idea.
      Oil fried + baked 👌🏼
      Please share with me the link.
      Thank you

    3. @Quark Sense Hi, I couldn’t find a link since I found the method in the book “Cook it In Cast Iron” by Cooks Country under the recipe “Easier Fried Chicken”. I wrote down the instructions instead. just take the floured and prepared chicken and follow the instructions below for oil fried + baked chicken.

      1) Adjust oven rack to the middle position and heat oven to 400 degrees.
      2) Set a wire rack on lined rimmed baking sheet.
      3) Add oil to your frying pan until it is about 3/4“ deep. Heat pan over medium-high heat until oil is 375 degrees
      4) Carefully place the prepared chicken skin-side down in the hot oil. Fry until deep golden brown, about 6 minutes, flipping chicken halfway through frying. (Adjust burner, if necessary, to maintain oil temperature between 350 to 375 degrees)
      5) Transfer chicken to prepared rack and bake for 12 to 18 minutes, or until chicken breast register at 160 degrees and drumstick/thighs register at 175 degrees.
      6) Meanwhile, bring oil in pan back to 375 degrees and prepare next batch in same manner as above (fry for 6 min then bake).

      Good luck !

  6. It’s middle of the night and after watching this video I feel like making these crispy chicken and crunch crunch away. 🤤 been a fan for soo long and always easy and good techniques explained and shown so easily. Ur the best. Vah Reh Vah 👏🏻

  7. This is the first time I’ve ever commented on a You Tube channel!
    Apart from all the cooking you do, you are a thorough gentleman full of life!
    The flavors that come out of your heart adds more taste to your cooking!
    Well done, warm wishes and keep at it👍💥

  8. Damn Sir, your recipe is so appealing, even I can feel the taste in my mouth😋

  9. Literally nowadays no one post recipes clearly in the comment box like you sir and that was a delicious recipes, thanks you sir for posting and I love the way you enjoy your recipes when making and eating..

  10. you two enjoy food like crazy, like fifth graders !!!!! great recipe sir, loved it…. it’s like the inside info and intel of the big food companies… thank you from the bottom of my heart.. nowhere neither on you tube nor in any book or magazine , HAS ANYONE GOT IT AS CLOSE TO THE ORIGINAL RECIPE AS YOU DID, NOT CLOSE, I THINK THIS IS THE ORIGINAL RECIPE !!!!!

  11. Chef who cooks with so much passion and love for food. The chef always brings a smile on my face at his enthusiastic reactions while eating the food that he cooks.

  12. I made this crispy fried chicken recipe yesterday; it was delicious. I made the buttermilk using almond milk. An awesome recipe chef! Keep up the good work!

  13. Tried the Krispy fried tenders with the Mexican rice today and I am blown! The meat was so juicy and so krunchy and the rice was slightly spicy but delicious ❤

  14. Sir today i made this krispy chicken….my parents were extremely flattered and it is really very juicy,spicy with yummy taste..

  15. I made both the rice and chicken it came out great. Very happy, your recipes are excellent. Thank you😊

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