Description
This KFC Style Fried Chicken recipe delivers crispy, flavorful fried chicken with a tender, juicy interior. Marinated in buttermilk and coated with a blend of classic spices, this homemade fried chicken mimics the iconic taste of KFC using simple ingredients and deep frying techniques.
Ingredients
Scale
Chicken and Marinade
- 8 bone-in chicken pieces (drumsticks, thighs, breasts)
- 2 cups buttermilk
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
For Frying
- Vegetable oil for deep frying (about 2 inches deep)
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour over the buttermilk. Add 1 teaspoon salt and 1/2 teaspoon black pepper. Toss the chicken to coat evenly and cover the bowl. Refrigerate and marinate for at least 4 hours or preferably overnight to ensure maximum flavor and tenderness.
- Prepare the Flour Mixture: In a separate large bowl, combine the all-purpose flour with paprika, garlic powder, onion powder, dried thyme, dried basil, oregano, celery salt, ground ginger, white pepper, cayenne pepper, remaining 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to evenly distribute the spices.
- Coat the Chicken: Remove the chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently so the coating adheres well. For an ultra-crispy coating, dip the floured chicken back into the buttermilk briefly and then dredge again in the flour mixture.
- Heat the Oil: In a deep skillet or Dutch oven, pour enough vegetable oil to reach about 2 inches depth. Heat the oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature and maintain it throughout frying to avoid greasy or soggy chicken.
- Fry the Chicken: Fry the chicken in batches to avoid overcrowding the pan. Place the pieces skin side down first and cook for 15 to 18 minutes total, turning occasionally for even cooking and browning. Ensure the internal temperature reaches 165°F (74°C) to guarantee doneness and food safety.
- Drain and Rest: Remove fried chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let the chicken rest for a few minutes before serving to lock in moisture and crispiness.
Notes
- Marinate the chicken overnight for the best flavor and juiciness.
- Use a kitchen thermometer to maintain oil temperature around 350°F to prevent soggy or burnt crust.
- Do not overcrowd the pan while frying to ensure even cooking and crispiness.
- Leftover fried chicken can be reheated in the oven to keep the coating crispy rather than microwaving.
