Kfc Extra Tasty Crispy Chicken
Recreate the irresistible crunch and flavor of restaurant-style fried chicken with this ultimate recipe for KFC Extra Tasty Crispy Chicken. Perfectly marinated in tangy buttermilk with a symphony of aromatic spices, this dish ensures tender, juicy chicken encased in a golden, ultra-crispy coating. The double-breading technique, featuring a blend of all-purpose flour, cornstarch, and bold seasonings like paprika, cayenne, and white pepper, guarantees a flaky, flavorful crust. Deep-fried to perfection, each bite delivers the signature crunch you crave. Whether you’re hosting a family dinner or looking for comfort food, this homemade fried chicken pairs wonderfully with coleslaw, mashed potatoes, or buttery biscuits for an authentic Southern-inspired feast.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks, thighs, or wings
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 teaspoons Paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon White pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Dried thyme
- 2 cups Buttermilk
- 2 Eggs
- 4 cups Vegetable oil (for frying)
Instructions
Place the chicken pieces in a large bowl and pour in the buttermilk. Cover and refrigerate for at least 2 hours or overnight to tenderize and marinate the chicken.
In a large mixing bowl, create the breading by combining the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, white pepper, oregano, basil, and thyme. Mix thoroughly.
In another bowl, whisk together the eggs to create an egg wash.
Remove the marinated chicken from the refrigerator. Working with one piece at a time, dredge the chicken in the flour mixture, ensuring it's fully coated. Dip the floured chicken into the egg wash, then return it to the flour mixture for a second coating. Press the flour onto the chicken to ensure a thick, even crust.
Place the double-breaded chicken pieces on a wire rack and let them sit for 10 minutes to allow the breading to adhere.
In a deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Ensure the oil is deep enough for frying the chicken pieces fully submerged.
Fry the chicken in batches to avoid overcrowding the pan. Cook each piece for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
Let the chicken rest for a few minutes, then serve hot with your favorite dipping sauces and sides.
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.8 g | 337% | |
| Saturated Fat | 42.7 g | 213% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.9 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 213 mg | 16% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 708 mg | 15% | |
*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.
