I have never been a fan of fast food — with one exception. My homemade KFC chicken coating — my MSG-free version of the finger lickin' original — exists because one day, living in rural Andalucía with no KFC within reasonable reach, I hankered after that spiced, crispy coating and decided to work out how to make it myself.
The internet has removed most of the mystery from KFC's recipe. There are dozens of copycat versions, and after extensive reading and tasting I arrived at my own. The one ingredient that kept appearing in those recipes was monosodium glutamate — MSG. It is not something I choose to eat, so this is my MSG-free version. Eleven herbs and spices, a proper brine, and a coating that does exactly what it should.
Homemade KFC Finger Lickin' Chicken Coating MSG Free — The Flexible Chef
A KFC has since opened in Jaén, the provincial capital. I tried it out of curiosity. It wasn't good. I'll stick to making my own homemade KFC chicken coating.
The brining step is not optional in my view. Two hours in salted water with a splash of MSG-free fish sauce adds flavour all the way through the meat and keeps it tender and moist inside the crispy coating. Don't skip it.
As for frying — I have tried both pan-frying and oven baking. Oven baking works, but deep-fat frying is the real thing. If you want the genuine result, fry it.
How to Make Homemade KFC Chicken Coating
Makes enough to coat four pieces of chicken.
Ingredients — the coating
- 125g plain flour
- 125g wholemeal breadcrumbs
- 1 tsp salt
- 1 tsp caster sugar
- 1 tsp finely ground black pepper
- ½ tsp white pepper
- ¼ tsp paprika
- ¼ tsp dried oregano
- ¼ tsp dried sage
- ¼ tsp ground ginger
- ¼ tsp dried marjoram
- ⅛ tsp onion powder
- ⅛ tsp garlic powder
- ⅛ tsp cayenne pepper
Ingredients — to coat and cook
- 4 pieces of chicken (thighs or drumsticks work best)
- 2 eggs, whisked with a splash of milk
- Oil for deep frying
For the brine
- Water to cover
- 1 tbsp sea salt
- 1 tbsp MSG-free fish sauce
Method
- Brine the chicken — Place the chicken pieces in a bowl, cover with cold water, add the sea salt and fish sauce, and leave for at least 2 hours. Remove, rinse thoroughly, and pat completely dry.
- Make the coating — Combine all coating ingredients in a bowl and mix thoroughly.
- Coat the chicken — Dip each piece in the egg and milk mixture, then dredge thoroughly in the coating, pressing it in firmly.
- Fry — Heat oil to 170°C in a deep pan or fryer. Fry the chicken pieces for 12–15 minutes, turning occasionally, until deep golden and cooked through. The juices should run clear.
- Rest — Remove and drain on kitchen paper. Rest for 5 minutes before serving.
The Flexible Chef Tip: The coating needs to go on thick — press it in rather than dusting it on. Keep the oil temperature steady at 170°C. Too hot and the coating burns before the chicken is cooked through. Too cool and you get greasy rather than crispy.
If you prefer to oven bake, 200°C for 35–40 minutes on a rack over a tray will give you a decent result — but deep-fat frying is the genuine article.
For something to serve alongside, my homemade cheeseburger makes a proper fast food alternative meal of it.
This recipe is part of my Spice Blends & Condiments collection.
Wonky photos, proper food, genuine adventures – The Flexible Chef
