Description
Crispy KFC-Style Fried Chicken brings Southern comfort right to your kitchen with a golden, crunchy coating that rivals the famous fast-food classic. Grab some buttermilk, spices, and chicken, and get ready to make a meal that’ll have everyone asking for seconds.
Ingredients
Scale
Main Proteins:
- 8 pieces chicken (drumsticks, thighs, or breasts)
Wet/Marinating Ingredients:
- 2 cups buttermilk
Dry Coating Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
Additional Ingredients:
- 3–4 cups vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Combine 2 cups buttermilk with 1 teaspoon each of salt, black pepper, paprika, and ½ teaspoon garlic and onion powders in a large mixing bowl. Submerge 8 chicken pieces completely in the marinade. Cover and refrigerate for 4-6 hours to allow deep flavor penetration.
- Mix 2 cups all-purpose flour with 1 tablespoon cornstarch, 1 teaspoon each of salt, black pepper, paprika, garlic powder, onion powder, and ½ teaspoon each of dried oregano, basil, thyme, and cayenne pepper in a wide, shallow dish. Whisk thoroughly to distribute seasonings evenly.
- Remove chicken pieces from buttermilk marinade, allowing excess liquid to drip off. Coat each piece generously in seasoned flour mixture, pressing firmly to help coating adhere completely. For maximum crispiness, dip chicken back into buttermilk, then re-coat with flour.
- Heat 3-4 cups vegetable oil in a deep pan to precisely 350°F (175°C). Use a cooking thermometer to ensure accurate temperature. Test oil readiness by dropping a pinch of flour – it should sizzle immediately upon contact.
- Gently lower chicken pieces into hot oil, working in batches to prevent overcrowding. Fry each batch for 12-15 minutes, rotating occasionally to ensure uniform golden-brown coloration and consistent cooking.
- Check internal chicken temperature reaches 165°F (75°C) using a meat thermometer. Once cooked, transfer pieces to a wire rack positioned over a baking sheet to drain excess oil and maintain crispy exterior.
- Allow chicken to rest 3-5 minutes before serving. This brief resting period helps the crust set and retain its remarkable crunchiness.
Notes
- Let the chicken sit in the buttermilk marinade overnight to ensure deep, tangy flavor that penetrates every piece.
- Shake off excess buttermilk before dredging to help the seasoned flour coating stick perfectly and create maximum crispiness.
- Rest the breaded chicken for 10-15 minutes before frying, which helps the coating set and prevents it from falling off during cooking.
- Use a thermometer to keep oil at exactly 350°F, as consistent temperature guarantees a golden, crisp exterior and fully cooked interior without greasy results.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Fried
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg