Kfc Fried Chicken
Experience the ultimate crispy, golden perfection with this homemade KFC-style fried chicken recipe, the ultimate comfort food that's packed with bold flavor. Each bone-in chicken piece is tenderized in a tangy buttermilk marinade, infused with aromatic herbs and spices like smoked paprika, garlic powder, and cayenne for a deliciously seasoned punch. Coated in a uniquely crisp breading made from flour, cornstarch, and baking powder, and then deep-fried to crunchy bliss, this recipe recreates the iconic fast-food classic in your own kitchen. Perfect for family dinners, game night feasts, or anytime cravings, this crave-worthy fried chicken pairs beautifully with mashed potatoes, coleslaw, or warm, buttery biscuits for an unforgettable meal.
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Recipe Information
Ingredients
- 8 pieces Chicken (bone-in pieces, skin on)
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Cayenne pepper
- 0.5 teaspoon White pepper
- 1 teaspoon Baking powder
- 6 cups Vegetable oil (for frying)
Instructions
In a bowl, combine the buttermilk with 1 teaspoon of salt. Submerge the chicken pieces in the buttermilk mixture, cover with plastic wrap, and refrigerate for at least 4 hours or overnight for tender and flavorful chicken.
In a large mixing bowl, whisk together the flour, cornstarch, 1 teaspoon of salt, black pepper, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, white pepper, and baking powder. This will be your seasoned flour mixture.
Remove the chicken from the buttermilk, letting any excess drip off. Do not pat it dry, as the buttermilk helps the flour coating adhere.
Dredge each chicken piece in the seasoned flour mixture, pressing firmly so the coating sticks well. Shake off any excess flour and place the coated chicken pieces on a wire rack to rest for 10–15 minutes. This rest period helps the coating set.
Heat vegetable oil in a deep fryer or a large, deep skillet to 350°F (175°C). Make sure the oil is deep enough to fully submerge the chicken pieces for even cooking.
Carefully lower the chicken into the hot oil, working in batches to avoid overcrowding the pan. Fry each piece for 12–15 minutes, turning occasionally, until golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
Transfer the fried chicken to a wire rack lined with paper towels to drain off excess oil. Sprinkle with a pinch of salt while the chicken is still hot, if desired.
Serve immediately for best texture and flavor. Pair with your favorite sides, such as mashed potatoes, coleslaw, or biscuits.
Nutrition Facts
Calories |
15351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1559.2 g | 1999% | |
| Saturated Fat | 246.9 g | 1234% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 6259 mg | 272% | |
| Total Carbohydrate | 277.3 g | 101% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 24.9 g | ||
| Protein | 191.2 g | 382% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 736 mg | 57% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2641 mg | 56% | |
*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.
