Kfc Chicken
Recreate the irresistible crunch and flavor of classic KFC Chicken at home with this easy recipe! Juicy chicken pieces are marinated in tangy buttermilk to enhance tenderness, then coated in a perfectly seasoned flour mixture featuring paprika, garlic powder, onion powder, and a hint of cayenne for a flavorful kick. The double-dip technique ensures an extra-crispy texture, while frying to golden perfection locks in all the juiciness. Perfect for serving hot with your favorite sides, this KFC-style fried chicken strikes the ultimate balance of spice, crunch, and tenderness—ideal for family dinners or game-day feasts.
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Recipe Information
Ingredients
- 8 pieces Chicken (drumsticks, thighs, or wings)
- 500 ml Buttermilk
- 2 large Eggs
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 1.5 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Dried basil
- 0.5 teaspoon Dried oregano
- 1 teaspoon White pepper
- 2 teaspoons Black pepper
- 2 teaspoons Salt
- 1.5 liters Vegetable oil (for frying)
Instructions
In a large bowl, place the chicken pieces and pour the buttermilk over them. Cover the bowl and refrigerate for at least 3 hours, or ideally overnight. This helps tenderize the chicken and infuse flavor.
In another bowl, beat the eggs and set aside.
In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, dried basil, dried oregano, white pepper, black pepper, and salt. Mix well to create the seasoning blend.
Remove the chicken from the buttermilk and let any excess liquid drip off.
Coat each chicken piece by first dipping it in the flour mixture, then into the beaten eggs, and back into the flour mixture. Press the flour mixture firmly onto the chicken to ensure a thick, even coating. Place the coated pieces on a wire rack and let them rest for 15 minutes to allow the coating to adhere.
In a large, deep skillet or Dutch oven, heat the vegetable oil to 175°C (350°F). Use a thermometer for accuracy.
Carefully add a few chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry the chicken in batches for 12-15 minutes, turning occasionally, until golden brown and fully cooked. The internal temperature of the chicken should reach 75°C (165°F).
Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
Repeat the frying process with the remaining chicken pieces.
Serve your crispy, golden KFC-style fried chicken hot with your favorite sides!
Nutrition Facts
Calories |
15052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1514.9 g | 1942% | |
| Saturated Fat | 240.5 g | 1202% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1069 mg | 356% | |
| Sodium | 5982 mg | 260% | |
| Total Carbohydrate | 278.6 g | 101% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 26.6 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 830 mg | 64% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2851 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
