Craving fried chicken but you don’t want to go to KFC, I got you. Let’s make KFC fried chicken at home and even better.
If you’ve ever found yourself daydreaming about that crispy, golden perfection or secretly practicing your finger-lickin’ technique, then you’ve just found your happy place! Making this fried chicken is as simple as it can be, of course I have put my own twist into it.
KFC FRIED CHICKEN
Imagine biting into a piece of homemade fried chicken that’s perfectly crispy on the outside and juicy on the inside, with your own blend of herbs and spices that make your taste buds dance with joy. Sounds amazing, right? Whether you’re a seasoned chef or a kitchen newbie, making this at home is as simple as it can be.
So, roll up your sleeves, grab your apron, and get ready to embark on a culinary adventure. Because there’s nothing quite like the satisfaction of serving up a batch of homemade fried chicken that’s crispy, juicy, and downright finger-lickin’ good.
MARINATION
You can use any chicken pieces you like, I have used a combination is drumsticks and thighs.
In a large bowl, cover the chicken pieces with buttermilk, hot sauce and salt. I did not have hot sauce at home so I replaced it with some red chilli powder. It does the same job as hot sauce. Let it marinate in the refrigerator for at least 2 hours, preferably overnight. This step ensures juicy, tender chicken.
COATING
In a large bowl add 1 cup all purpose flour and 1/2 cup corn starch. Add all or any spices you have in the kitchen. I used red chilli powder, garlic powder, ginger powder, cumin powder, thyme, parsley and paprika. Give everything a good mix and your coating is ready. Don’t complicate it too much and just use any spices you have in your kitchen.
Remove the chicken from the buttermilk mixture, allowing any excess to drip off. Dredge it thoroughly in the flour mixture, ensuring it’s completely coated. For extra crispiness, repeat this step for a double coating, by dipping it back again in the buttermilk mixture and finally in the flour mixture.
FRYING THE CHICKEN
Pour vegetable oil into a deep fryer or large skillet, filling it about halfway. Heat the oil to 350°F (175°C).
Fry the chicken in batches, being careful not to overcrowd the pan. Each piece should take about 10 to 12 minutes, turning occasionally, until golden brown and crispy. If you have, use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
Remove the chicken and let it drain on paper towels to remove any excess oil.Serve hot with some sauce and enjoy the crispy, juicy goodness that is homemade KFC fried chicken!
Tips for the Perfect KFC Fried Chicken:
- Patience is Key: Allow the chicken to marinate fully and fry in small batches to maintain the oil temperature.
- Double Dipping: For an extra crunchy coating, double dip the chicken in the buttermilk and flour mixture.
- Rest Before Frying: Let the coated chicken rest for about 10 minutes before frying. This helps the coating adhere better.
There you have it! Your very own KFC-style fried chicken that’s sure to impress friends, family, and your taste buds. Enjoy your finger-lickin’ creation!
MORE RECIPES:
If you have tried this recipe do not forget to write down feedback in the comment section, this will be truly appreciated. Let me know if you have any questions at all, I will get back to you as soon as possible. Also make sure you follow me on Instagram and TikTok as I share video recipes and lot more stuff there.
KFC FRIED CHICKEN
Ingredients
MARINATION
- 6 pieces Chicken thighs or drumsticks
- 250 ml Buttermilk
- 1 tbsp Red chilli powder
- 1/2 tbsp Salt
COATING
- 1 cup All purpose flour
- 1/2 cup Corn starch
- 1 tbsp Red chilli powder
- Salt to taste
- 1 tbsp Garlic powder
- 1 tbsp Ginger powder
- 1/2 tbsp Cumin powder
- 1 tsp Thyme
- 1 tsp Parsley
OTHER INGREDIENTS
- Oil for deep frying
Instructions
MARINATION
- In a large bowl, cover the chicken pieces with buttermilk, red chilli powder and salt.
- Let it marinate in the refrigerator for at least 1 hour, preferably overnight. This step ensures juicy, tender chicken.
COATING
- In another large bowl, mix the flour, cornstarch, and all the spices mentioned in the coating section. OR you can use any spices you may have in your kitchen.
- Remove the chicken from the buttermilk, allowing any excess to drip off.
- Dredge it thoroughly in the flour mixture, ensuring it’s completely coated.
- For extra crispiness, repeat this step for a double coating. Dunk it back into the buttermilk mixture and then coat again with the flour mixture.
- Shake off any excess flour to get that wrinkled effect.
FRYING
- Pour vegetable oil into a deep fryer or large skillet, filling it about halfway. Heat the oil to 350°F (175°C).
- Fry the chicken in batches, being careful not to overcrowd the pan. Each piece should take about 10 to 12 minutes, turning occasionally, until golden brown and crispy.
- If you have one, use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- Remove the chicken and let it drain on paper towels to remove any excess oil.
- Serve hot with some sauce and enjoy the crispy, juicy goodness that is homemade KFC fried chicken!
