Crispy KFC-Style Fried Chicken
This KFC-style fried chicken recipe is a tribute to the iconic flavors that have made Kentucky Fried Chicken a global favorite. Marinated in seasoned buttermilk and coated in a bold blend of 11 herbs and spices, this dish delivers an exceptionally crispy crust with juicy, flavorful meat inside. Whether you're feeding a family or hosting a weekend comfort food feast, this Southern classic never fails to impress.
Equipment
- Deep fryer or heavy-bottomed Dutch oven
- Mixing bowls
- Wire rack
- Tongs
- Food thermometer
Ingredients
For the Buttermilk Marinade:
- 2 cups buttermilk full-fat preferred
- 2 tbsp hot sauce such as Tabasco or Louisiana
- 6 pieces chicken drumsticks or thighs skin-on, bone-in
For the Seasoned Flour Coating:
- 2 cups all-purpose flour
- 1 tbsp salt
- 1 tbsp paprika smoked or sweet
- 1 tbsp dried mustard
- 1 tsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp thyme dried
- ½ tsp celery salt
- ½ tsp white pepper
- 1 qt vegetable oil for deep frying
Instructions
- Prepare the Marinade: In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces and ensure they are well coated. Cover and refrigerate for at least 8 hours, preferably overnight. This infuses the meat with flavor and tenderizes the protein.
- Prepare the Seasoned Flour: In a separate bowl, combine the flour with all spices listed under 'Seasoned Flour Coating'. Stir thoroughly to ensure even distribution of spices.
- Dredge the Chicken: Remove chicken from the marinade and let excess drip off. Dredge each piece in the seasoned flour, pressing firmly so the coating adheres well. Let coated chicken rest on a wire rack for 10–15 minutes to allow the crust to set.
- Heat the Oil: In a deep fryer or Dutch oven, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- Fry the Chicken: Carefully place the chicken pieces into the hot oil, working in batches to avoid crowding. Fry for about 12–15 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Drain and Rest: Remove chicken from oil and place on a wire rack to drain. Let rest for at least 5 minutes before serving to redistribute juices.
Notes
- Flavor Boost: Add a pinch of MSG for an even more authentic flavor.
- Crispier Skin: Double dredge in flour for an extra thick textured crust.
- Gluten-Free Option: Substitute flour with a gluten-free all-purpose mix and use rice flour for extra crispiness.
Nutrition
Calories: 1613kcalCarbohydrates: 38gProtein: 8gFat: 162gSaturated Fat: 26gPolyunsaturated Fat: 91gMonounsaturated Fat: 37gTrans Fat: 1gCholesterol: 10mgSodium: 1558mgPotassium: 219mgFiber: 2gSugar: 4gVitamin A: 727IUVitamin C: 4mgCalcium: 120mgIron: 3mg
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