KFC style crispy fried chicken recipe

 

🍗 KFC-Style Crispy Fried Chicken Recipe

🕒 Prep Time: 30 mins

🕒 Marinate: 4–24 hours
🔥 Cook Time: 15–20 mins
🍽️ Servings: 4–6

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🧂 Ingredients

For the Marinade:

• 1 whole chicken (cut into 10 pieces) or 1.5 kg chicken pieces (drumsticks/thighs)

• 2 cups buttermilk (or 1½ cups milk + 1½ tbsp vinegar/lemon juice)

• 1 tsp salt

• ½ tsp black pepper

• Optional: 1 tsp hot sauce (for a spicy kick)

For the Seasoned Flour Coating:

• 2 cups all-purpose flour

• 2 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme

• 1 tsp dried basil

• ½ tsp oregano

• 1 tsp celery salt

• 1 tsp black pepper

• ½ tsp white pepper

• 1 tsp mustard powder

• 1 tsp ground ginger

• 1 tsp salt

• ½ tsp MSG (like Accent seasoning) – optional, but closer to KFC flavor

For Frying:

• Vegetable oil (canola or peanut oil preferred)

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🍳 Instructions

1. Marinate the Chicken

• In a large bowl, mix buttermilk, salt, pepper, and hot sauce.

• Add chicken pieces, coat well, cover, and refrigerate for at least 4 hours or overnight for best flavor and tenderness.

2. Prepare Seasoned Flour

• In another bowl, mix all dry flour coating ingredients thoroughly.

3. Dredge the Chicken

• Remove chicken from marinade (let excess drip off).

• Coat each piece in the seasoned flour.

• For extra crispy, dip it back into buttermilk, then dredge in flour again.

• Place coated chicken on a wire rack to rest for 10–15 minutes.

4. Heat the Oil

• Heat 2–3 inches of oil in a deep fryer or large pot to 325–350°F (165–175°C).

• Don't overcrowd the pot; fry in batches.

5. Fry the Chicken

• Fry each piece for 12–16 minutes, turning occasionally, until golden brown and internal temperature hits 165°F (75°C).

• Drain on a wire rack over paper towels.

6. Serve

• Let rest 5 minutes before serving for juices to redistribute.

• Serve with coleslaw, biscuits, or mashed potatoes for a true KFC feel.

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🔥 Tips for Extra Crunch

• Double dredging (flour → buttermilk → flour) creates a thick, crispy crust.

• Letting the coated chicken rest before frying helps the breading stick.

• Use a thermometer to maintain oil temperature and avoid soggy coating.