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Brine

  • Chicken-whole1.2 kg bird size 2400.0 g
  • White Sugar 25.0 g
  • Buttermilk 1000.0 ml

Batter

  • All Purpose Flour 120.0 g
  • Cornstarch 120.0 g
  • Baking Powder 5.0 g
  • Egg 50.0 g
  • Water 500.0 ml

Coating

  • All Purpose Flour 240.0 g
  • Cornstarch 240.0 kg
  • Baking Powder 12.0 g

Frying

  • The Battered and Coated Fried Chicken Parts
  1. Brine

    24 hours
    1. Combine the white sugar, buttermilk, and Knorr Chicken Powder in a pot and place the pot over medium flame.
    2. Stir until it comes to a boil. Lower the flame and simmer for one minute. 
    3. Transfer brine to a container and cool at once either through an ice bath or by stirring. 
    4. Once cooled, cover and place in the chiller until ready to use. 
    5. You can also add different seasonings and spices, aromatics, and vegetables to make the brine's flavor profile more interesting and exciting.       
    6. Once ready to use, submerge sliced chicken parts into brine for 24 hours minimum​.
  2. Batter

    3 minutes
    1. Combine all the ingredients in a mixing bowl and whisk very well until all the ingredients are well incorporated. 
    2. Transfer to a covered container then place in the chiller until ready to use. 
  3. Coating

    3 minutes
    1. Combine all the ingredients in a mixing bowl and whisk very well. 
    2. Cover until ready to use.
  4. Frying

    20 minutes
    1. Dip your brined fried chicken into the wet batter mix and onto the dry coating mix after​.
    2. Double coat for extra crispy skin.
    3. Preheat the oil to 150°C and fry the chicken until lightly brown. 
    4. Remove the chicken and let cool for 20 minutes. 
    5. Increase the oil's temperature to 200°C and add the chicken for the second fry until golden brown and cooked through. 
    6. Transfer the chicken to draining racks. Serve immediately.