If you’re craving some crispy, flavorful homemade KFC-style fried chicken, here’s a recipe that mimics the famous seasoning and crunch that makes KFC so beloved. It’s all about the right blend of spices and a perfectly crispy coating!
Ingredients:
For the chicken:
- 10 pieces of chicken (drumsticks, thighs, or breasts, depending on your preference)
- 1 cup buttermilk (for marinating)
- 1 tbsp hot sauce (optional, for extra flavor)
- Salt and pepper (for seasoning)
For the flour coating:
- 2 cups all-purpose flour
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp ground black pepper
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp ground ginger
- 1 tsp ground white pepper
- 1 tsp mustard powder (optional but adds a good kick)
- 1 tsp baking powder (for extra crunch)
For frying:
- Vegetable oil (for deep frying)
Instructions:
1. Marinate the Chicken:
- Step 1: In a large bowl, mix the buttermilk, hot sauce, salt, and pepper.
- Step 2: Add the chicken pieces to the bowl and coat them well in the marinade.
- Step 3: Cover the bowl and refrigerate for at least 1 hour (overnight is best for more flavor). The buttermilk helps tenderize the chicken and keeps it juicy during frying.
2. Prepare the Coating:
- Step 1: In a separate bowl, combine the flour, salt, garlic powder, onion powder, paprika, oregano, thyme, black pepper, cayenne, ginger, mustard powder, and baking powder.
- Step 2: Mix the dry ingredients well to ensure an even distribution of all the spices.
3. Coat the Chicken:
- Step 1: Take the marinated chicken out of the buttermilk, letting any excess liquid drip off.
- Step 2: Dredge each piece of chicken in the seasoned flour mixture, making sure each piece is coated evenly. Press the flour mixture onto the chicken to create a thick crust.
- Step 3: Let the coated chicken rest on a plate or wire rack for 10-15 minutes to allow the coating to set.
4. Fry the Chicken:
- Step 1: Heat about 2-3 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C).
- Step 2: Once the oil is hot, carefully add the chicken pieces to the oil (work in batches if necessary to avoid overcrowding).
- Step 3: Fry the chicken for 10-15 minutes, turning occasionally, until golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
- Step 4: Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
5. Serve:
- Let the fried chicken rest for a few minutes to crisp up fully. Serve hot and enjoy your homemade KFC-style chicken!
Tips:
- Double-dip method: For an even thicker and crunchier crust, you can dip the chicken back into the buttermilk and then into the flour mixture again before frying.
- Oil temperature: Keep an eye on the oil temperature to avoid burning the chicken. If the oil gets too hot, the coating might burn before the chicken is cooked through.
- Resting the chicken: Letting the chicken rest for a few minutes after frying helps it stay crispy and juicy.
Enjoy your homemade crispy, flavorful fried chicken—just like KFC but made with love at home! 🍗
