Description
This KFC Style Fried Chicken recipe delivers crispy, golden-brown chicken with a flavorful blend of spices that mimic the iconic Southern-fried classic. Marinated in buttermilk for tenderness and coated with a seasoned flour mixture, the chicken is deep-fried until perfectly juicy on the inside and crunchy on the outside. Ideal for family dinners and gatherings, this easy copycat recipe brings the beloved taste of Kentucky Fried Chicken to your home kitchen.
Ingredients
Chicken and Marinade
- 1 whole chicken (cut into 8 pieces) or 3 pounds bone-in chicken parts
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
Seasoned Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon white pepper
- 1/2 teaspoon mustard powder
For Frying
- Vegetable oil for deep frying (3–4 inches in depth)
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl or a zip-top bag and pour in the buttermilk along with salt and black pepper. Mix thoroughly to coat all pieces well. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to penetrate and the chicken to tenderize.
- Prepare the Seasoned Flour: In a large bowl, combine the all-purpose flour with paprika, dried thyme, dried basil, dried oregano, celery salt, garlic powder, onion powder, ground ginger, white pepper, and mustard powder. Mix well to ensure even distribution of spices.
- Dredge the Chicken: Remove the marinated chicken from the buttermilk, letting the excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the coating onto the surface to help it adhere better. Arrange the coated chicken pieces on a wire rack and let rest for 15 minutes, allowing the coating to set.
- Heat the Oil: Pour vegetable oil into a deep fryer or a large, heavy-bottomed pot to a depth of 3 to 4 inches. Heat the oil to 350°F (175°C). Use a thermometer to maintain proper frying temperature throughout.
- Fry the Chicken: Fry the coated chicken pieces in batches, ensuring not to overcrowd the pot. Turn the chicken occasionally and fry for about 12 to 15 minutes until the coating is golden brown and the internal temperature of the chicken reaches 165°F, ensuring it is cooked through.
- Drain and Serve: Remove the fried chicken and let it drain on a wire rack or paper towels to remove excess oil. Serve hot alongside your favorite side dishes and enjoy the crispy, flavorful fried chicken.
Notes
- Letting the chicken rest after coating helps the crust stick better during frying.
- For extra crispiness, double dip the chicken by repeating the buttermilk and flour coating steps.
- Adding a pinch of MSG to the seasoned flour mixture can enhance the authentic KFC flavor.
