Ingredients
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For the Chicken
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1 kg chicken (drumsticks or thighs work best)
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buttermilk buttermilk
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1 tsp salt
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1 tsp black pepper
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For the Flour Coating
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2 cups all-purpose flour
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2 tbsp cornstarch
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1 tsp baking powder
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp dried thyme
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1 tsp dried oregano
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1 tsp white pepper
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1 tsp cayenne pepper (adjust to taste)
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1 tsp salt
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For the Egg Dip
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2 large eggs
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2 tbsp water or milk
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For Frying
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Oil for deep frying (canola or vegetable oil works best)
Directions
Craving the irresistible crunch and mouthwatering flavor of KFC’s famous fried chicken? This homemade KFC-style fried chicken recipe lets you recreate that magic right in your own kitchen!
Start with tender chicken pieces marinated in buttermilk to ensure juiciness and deep flavor. The secret to the crispy coating lies in a perfectly seasoned flour mixture with a blend of herbs and spices, including paprika, garlic powder, and cayenne pepper. Double-dipping the chicken in an egg wash and the seasoned flour creates a thick, crunchy crust that stays crispy even after frying.
Deep-fried to golden perfection, this chicken is tender on the inside and deliciously crunchy on the outside. Whether served with coleslaw, mashed potatoes, or a side of fries, this recipe will be a hit at every meal. It’s easy to make, packed with flavor, and perfect for satisfying your fried chicken cravings!
Tips for Perfect Fried Chicken
- Double Coating: Ensures maximum crunch and a classic KFC-style crust.
- Oil Temperature: Monitor closely; too low and the chicken becomes greasy, too high and it burns.
- Buttermilk Marinade: Keeps the chicken juicy and tender.
Here’s an approximate nutritional breakdown for one serving (1 piece of fried chicken) of KFC-style fried chicken:
| Calories | 350-400 kcal |
| Protein | 28-30 g |
| Total Fat | 22-25 g |
| Saturated Fat | 4-6 g |
| Carbohydrates | 15-18 g |
| Fiber | 1-2 g |
| Sugars | 1 g |
| Cholesterol | 60-70 mg |
| Sodium | 600-800 mg |
| Potassium | 200-250 mg |
Note: The nutritional values can vary based on the size of the chicken pieces, the amount of oil absorbed during frying, and any changes in ingredients. For a more accurate count, it’s best to calculate based on the exact ingredients and serving sizes used.
Steps
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1
Done
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Marinate the Chicken• In a large bowl, mix buttermilk, salt, and black pepper. • Add the chicken pieces, ensuring they’re fully submerged. • Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness. |
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2
Done
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Prepare the Flour Coating• In a large bowl, combine all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, thyme, oregano, white pepper, cayenne pepper, and salt. Mix well. |
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3
Done
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Prepare the Egg Dip• In a separate bowl, whisk together the eggs and water (or milk) until smooth. |
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4
Done
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Coat the Chicken• Remove chicken from the buttermilk marinade, letting excess drip off. • Dip each piece into the egg mixture, ensuring it’s fully coated. • Dredge the chicken in the seasoned flour mixture, pressing the flour onto the chicken for a thick coating. • For an extra crispy layer, repeat the egg dip and flour dredge process once more. |
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5
Done
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Heat the Oil• In a deep frying pan or pot, heat oil to 175°C (350°F). Use a thermometer to maintain the correct temperature. |
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6
Done
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Fry the Chicken• Gently place the coated chicken into the hot oil. Avoid overcrowding the pan to ensure even cooking. • Fry for 12-15 minutes, turning occasionally, until golden brown and fully cooked. • Check the internal temperature of the chicken; it should reach 75°C (165°F). |
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7
Done
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Drain and Rest• Transfer the fried chicken to a wire rack placed over a tray to drain excess oil. • Let it rest for 5 minutes before serving. Enjoy your homemade crispy KFC-style fried chicken with your favorite sides and dips! 🍗✨ |
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