Description
This KFC-Style Fried Chicken recipe delivers a crispy, flavorful, and juicy fried chicken experience reminiscent of the popular southern fast-food staple. Marinated in buttermilk and a blend of classic spices, the chicken is double-dredged in a seasoned flour mixture and fried to golden perfection, offering a crunchy crust and tender interior perfect for a satisfying main course.
Ingredients
Scale
Chicken Marinade
- 3 pounds bone-in chicken pieces (drumsticks, thighs, wings)
- 2 cups buttermilk
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
Seasoned 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
- ½ teaspoon oregano
- ½ teaspoon celery salt
- ½ teaspoon ground ginger
- ½ teaspoon white pepper
- ¼ teaspoon mustard powder
Frying
- Vegetable oil for deep frying
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Add 1 teaspoon of salt and ½ teaspoon of black pepper. Stir to coat all the pieces evenly, then cover the bowl and refrigerate for at least 4 hours or overnight to ensure the chicken becomes tender and flavorful.
- Prepare the Seasoned Flour Mix: In a separate large bowl, whisk together the flour, paprika, garlic powder, onion powder, dried thyme, dried basil, oregano, celery salt, ground ginger, white pepper, mustard powder, and the remaining 1 teaspoon salt and ½ teaspoon black pepper. This blend will create the signature spicy and aromatic crust.
- Dredge the Chicken: Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly so the coating sticks well. For an extra crispy crust, dip the coated chicken back into the buttermilk briefly, then coat it again in the flour mixture for a double layer of breading.
- Heat the Oil: Pour vegetable oil into a deep fryer or a large heavy-bottomed pot to a depth sufficient for deep frying and heat it to 350°F (175°C), ensuring the oil is hot enough to cook the chicken evenly and create a crisp crust.
- Fry the Chicken: Carefully add the chicken pieces in batches to avoid overcrowding the pot. Fry each batch for 12 to 15 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat.
- Drain and Serve: Remove the fried chicken from the oil and drain it on a wire rack or paper towels to remove excess oil. Allow the chicken to rest for a few minutes before serving so the crust remains crispy and the juices settle inside the meat.
Notes
- Double-dipping the chicken in the seasoned flour mixture after the buttermilk bath creates an extra crunchy and flavorful crust.
- For an additional kick, add a pinch of cayenne pepper to the flour mixture.
- Let the fried chicken rest for a few minutes after frying to help the crust stay crisp and juicy inside.
- Use a thermometer to maintain the oil temperature and avoid greasy or undercooked chicken.
