DIY – Perfect “Kentucky” Fried Chicken
I love fried chicken. The crispy, oily texture of the skin, the juiciness of the meat, the right saltiness – it all goes a long way into making the perfect piece of fried chicken. But what are our choices? You have to admit. KFC and McDonalds have a way with their fried chickens. So we scoured the markets to find a good batter that was on par with KFC and McDonald’s (minus the over-used deep frying oil), it was hard. But, yes we found it, PUAS Kentucky All Purpose Seasoning Flour, serving crispy and incredibly tasty fried chicken in your very own kitchen.
The all purpose seasoning flour is manufactured by C.K.C. Food Industries, and can be found in their stores in Penang. Psst, it’s almost like a Penangite secret ingredient. Made from wheat flour, corn flour, rice flour, salt, spices and seasonings, the flour can also be used to make calamari rings, fritters and crispy crabs. Here’s a simple walk-through on how the flour can be used to make fried chicken. Of course, we are not promoting PUAS, but we are promoting KFC taste but made to your own healthy standards and style.
The best part about this flour is that no additional seasoning is needed, and the chicken remains juicy even after frying. Each 200g packet costs RM1.80, and consists of four servings. Per serving is roughly 7 to 8 pieces of chicken thigh. Fat content is about 0.6g per serving (50g of flour), and protein content is about 4.2g. Each serving provides 35.6g of carbohydrates and 146 calories.
Fried foods aren’t healthy, but hey, it’s worth a guilty splurge once in a while, especially when it tastes so crispy and delicious!
Feature photo – www.seasonedcitizenprepper.com