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Name: KFC-Style Crispy Fried Chicken

Summary: A homemade version of the iconic Kentucky Fried Chicken featuring juicy, tender chicken coated in a perfectly seasoned, golden, extra crispy crust.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • For the chicken marinade:
  • 8 pieces of chicken legs, thighs, wings, breasts
  • 2 cups buttermilk
  • 1 tsp salt
  • 1 tsp black pepper
  • For the seasoned flour coating KFC-style seasoning:
  • 2 cups all-purpose flour
  • 2 tsp salt
  • 1 tsp thyme
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tbsp celery salt
  • 1 tbsp black pepper
  • 1 tbsp dried mustard
  • 4 tbsp paprika
  • 2 tsp garlic salt
  • 1 tsp ground ginger
  • 3 tsp white pepper
  • 1 tsp chili powder optional for extra kick
  • For frying:
  • Vegetable oil enough to deep-fry

Equipment

  • Equipment:
  • Large mixing bowls
  • Deep fryer or large, heavy-bottomed pot
  • Tongs
  • Wire rack
  • Thermometer (for oil)
  • Paper towels

Method
 

  1. Instructions:
  2. Marinate the Chicken: Place chicken pieces in a bowl with buttermilk, salt, and pepper. Mix well. Cover and refrigerate for 4–24 hours for best flavor and tenderness.
  3. Prepare the Seasoned Flour: In a separate large bowl, mix all the dry ingredients listed for the flour coating.
  4. Dredge the Chicken: Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing it in to form a good crust. Place on a tray and let rest for 15–20 minutes to allow the coating to set.
  5. Heat the Oil: Heat vegetable oil in a deep fryer or pot to 350°F (175°C). Use a thermometer to keep it consistent.
  6. Fry the Chicken: Carefully place 2–3 pieces of chicken at a time in the oil. Fry for about 12–15 minutes, turning once or twice, until golden brown and internal temperature reaches 165°F (74°C).
  7. Drain & Rest: Remove chicken and place on a wire rack lined with paper towels to drain. Let rest for a few minutes before serving.

Notes

Notes:
Soaking in buttermilk tenderizes the chicken and enhances flavor.
Letting the coating set before frying is key to a crispy crust.
Don’t overcrowd the pot—fry in batches for best results.
For extra crispy crust, double dredge (flour > buttermilk > flour again).