Prepare the Tempura

To make KFC-style fried chicken, start by preparing the tempura.

In a wide container, mix 300g of flour with a tablespoon of each chosen spice. Add a pinch of salt.

While the spices might seem abundant, they give the desired taste without being overwhelming.

Add 350–400 ml of milk (depending on the flour brand) and mix until smooth. The consistency should be liquid but with plenty of body.

Test the texture: if the tempura sticks to the whisk and falls off immediately, it’s ready.

Macerate the Chicken

Coat the chicken with the tempura mixture and let it sit in the fridge for at least an hour (the longer, the better).

Prepare the Outer Batter

On a plate, combine 100g of flour with 1/2 teaspoon of the same spices used in the tempura. Mix well.

Fry the Chicken

After the chicken has marinated, remove it from the fridge. Without shaking off too much excess tempura, dip it into the seasoned flour mixture.

Heat abundant olive oil in a pan on medium-high heat (about level 7 out of 9 on a ceramic hob).

Fry the chicken until golden brown and cooked through.

Enjoy your KFC-style crispy fried chicken!