J’ai Cloné LE Poulet Kfc À LA Maison… et c’est Mieux

Ingredients

• 2 tablespoons Ketchup (regular tomato ketchup)
• 1 teaspoon Fresh Ginger (finely grated)
• 2 teaspoons Garlic Paste (or minced garlic)
• 2 teaspoons Black Pepper (ground)
• 1 teaspoon Salt (fine sea salt)
• 1 teaspoon Chicken Bouillon Powder (instant chicken stock granules)
• 2 teaspoons Smoked Paprika (adds smoky depth)
• 1 teaspoon Chicken Seasoning (store‑bought poultry seasoning blend)
• 1 teaspoon Onion Powder
• 1 tablespoon Soy Sauce (light or regular)
• 8 pieces Chicken Drumsticks (about 1 kg, washed and patted dry)
• 2 cups All‑Purpose Flour (≈240 g, sifted)
• 2 tablespoons Cornstarch (helps extra crispness)
• 1 teaspoon Garlic Powder
• 1 teaspoon Chili Powder
• 0.5 teaspoon Turmeric Powder
• 2 cups Vegetable Oil (for deep‑frying, sunflower or canola work well)
• 1 cup Water (for the secret dip)

Instructions

1. Make the Marinade

   In a mixing bowl combine 2 Tbsp ketchup, 1 tsp grated fresh ginger, 2 tsp garlic paste, 2 tsp ground black pepper, 1 tsp salt, 1 tsp chicken bouillon powder, 2 tsp smoked paprika, 1 tsp chicken seasoning, 1 tsp onion powder and 1 Tbsp soy sauce. Stir until a smooth, homogeneous mixture forms.

   Time: PT5M

2. Marinate the Chicken

   Add the washed and patted‑dry drumsticks to the bowl, toss to coat every piece thoroughly. Transfer the coated drumsticks into a zip‑lock bag, seal, and refrigerate for at least 2 hours (or overnight) so the flavors penetrate.

   Time: PT2H

3. Prepare the Flour Coating

   In a second bowl combine 2 cups (240 g) all‑purpose flour, 2 Tbsp cornstarch, 1 tsp salt, 1 tsp garlic powder, 1 tsp chili powder and ½ tsp turmeric powder. Mix well to distribute the spices evenly.

   Time: PT5M

4. Secret Water Dip

   Fill a shallow dish with about 1 cup water. Remove each drumstick from the fridge, dip it in the water for a few seconds, then immediately return it to the flour mixture.

   Time: PT5M

5. Dredge the Chicken

   Roll each water‑dipped drumstick in the seasoned flour, pressing lightly so the coating sticks. Shake off excess flour and place the coated pieces on a tray.

   Time: PT5M

6. Heat the Oil

   Pour vegetable oil into a deep pot to a depth of about 2‑3 inches. Heat over medium‑high heat until the oil reaches 175 °C (350 °F). Use a thermometer or test with a small breadcrumb – it should sizzle and turn golden in ~15 seconds.

   Time: PT10M

   Temperature: 175°C

7. Fry the Chicken

   Carefully lower the drumsticks into the hot oil using tongs. Fry for 8‑10 minutes, turning once halfway, until the exterior is deep golden‑brown and the internal temperature reaches 75 °C (165 °F).

   Time: PT10M

   Temperature: 175°C

8. Drain and Rest

   Remove the fried drumsticks with tongs, place on paper towels to absorb excess oil, and let rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

32 g

Fat

22 g

Fiber

1 g

Ingredient Substitutions

• Instead of Ketchup: Tomato paste mixed with a pinch of sugar
• Instead of Fresh Ginger: Ground ginger (½ tsp)
• Instead of Garlic Paste: 2 cloves fresh garlic, minced
• Instead of Black Pepper: White pepper
• Instead of Salt: Kosher salt (use slightly more)
• Instead of Chicken Bouillon Powder: Chicken broth (1 tbsp)
• Instead of Smoked Paprika: Regular paprika
• Instead of Chicken Seasoning: Herbes de Provence (½ tsp)
• Instead of Onion Powder: Granulated onion
• Instead of Soy Sauce: Tamari
• Instead of Chicken Drumsticks: Chicken thighs, bone‑in
• Instead of All‑Purpose Flour: Bread flour
• Instead of Cornstarch: Potato starch
• Instead of Garlic Powder: Granulated garlic
• Instead of Chili Powder: Paprika + cayenne mix
• Instead of Turmeric Powder: Ground cumin (less color)
• Instead of Vegetable Oil: Peanut oil, Canola oil

Equipment Needed

• Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Plastic Wrap or Zip‑Lock Bag
• Refrigerator
• Large Pot or Deep Fryer
• Thermometer (optional)
• Tongs
• Paper Towels

Critical Steps — Do Not Skip

• Marinating the chicken for at least 2 hours.
• The quick water dip before flour coating.
• Maintaining oil temperature around 175 °C (350 °F).
• Ensuring the internal chicken temperature reaches 75 °C (165 °F).

Chef Tips from the Video

• For extra crunch, add a pinch of baking powder to the flour mixture.
• Use a mix of half flour, half cornstarch for a lighter crust.
• Season the oil with a tiny pinch of salt; it raises the boiling point slightly and helps crispness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven (180 °C) to retain crispness.

Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a freezer bag. Up to 2 months. Reheat from frozen in a pre‑heated oven.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Marinate the chicken up to 24 hours in advance for deeper flavor.
• Coated drumsticks can be frozen on a tray, then transferred to a bag; fry directly from frozen (add 2‑3 minutes to cooking time).
• Prepare the flour mixture ahead and store in an airtight container.

Frequently Asked Questions