KFC-Style Crispy Fried Chicken

why make this recipe

Making KFC-Style Crispy Fried Chicken at home is a fun and delicious way to enjoy a classic favorite. This recipe captures the same irresistible crunch and savory flavor that you love but allows you to customize it to your taste. Whether you’re feeding a crowd or treating yourself, this homemade version is sure to satisfy.

how to make KFC-Style Crispy Fried Chicken

Ingredients

• 1 kg chicken pieces (with bone, skin preferred)
• 2 cups buttermilk
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp MSG (optional)
• 2 cups all-purpose flour
• 1/2 cup cornflour
• 1 tbsp paprika
• 1 tsp white pepper
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp MSG (optional)
• Vegetable oil (for deep frying)

Directions

1. In a large bowl, mix buttermilk, salt, white pepper, garlic powder, and paprika.
2. Add chicken pieces and coat them well. Cover and refrigerate for at least 4 hours (overnight is best).
3. In another bowl, mix all the seasoned flour ingredients well.
4. Remove chicken from the marinade (do not wipe off the marinade).
5. Coat each piece in the flour mixture.
6. Dip the chicken quickly back into the buttermilk.
7. Coat again in the flour and press firmly to create a flaky texture.
8. Let the coated chicken rest for 10–15 minutes.
9. Heat oil to 170–175°C.
10. Fry 2–3 pieces at a time for 12–15 minutes, depending on size.
11. Make sure the internal temperature reaches 75°C.
12. Remove the chicken and drain on a wire rack. Rest for 5 minutes before serving.

how to serve KFC-Style Crispy Fried Chicken

Serve the crispy fried chicken hot, straight from the fryer. You can pair it with classic sides like coleslaw, mashed potatoes, or corn on the cob. For added flavor, serve with your favorite dipping sauces such as ranch, honey mustard, or barbecue sauce.

how to store KFC-Style Crispy Fried Chicken

If you have leftovers, allow the chicken to cool completely before storing. Place it in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the cooked chicken. Just wrap each piece tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months.

tips to make KFC-Style Crispy Fried Chicken

• Marinate the chicken overnight for better flavor and tenderness.
• Ensure the oil is hot enough before frying to get that crispy coating.
• Don’t overcrowd the pan when frying; this helps maintain the oil temperature.
• Let the chicken rest after frying to help retain its crispiness.

variation

You can spice up the flour mixture by adding your choice of herbs and spices, like cayenne pepper for heat or smoked paprika for a smoky flavor. You could also try using different types of chicken pieces, such as wings or thighs.

FAQs

1. Can I use skinless chicken for this recipe?
It’s best to use chicken pieces with skin for a crispy texture. Skinless chicken may not turn out as crispy.

2. Is it necessary to use buttermilk?
Buttermilk helps in tenderizing the chicken and adds flavor. You can substitute it with milk mixed with a bit of vinegar or lemon juice if needed.

3. Can I bake this chicken instead of frying it?
While frying gives the best texture, you can bake the chicken. Preheat your oven to 200°C and bake the coated chicken on a wire rack for about 45-50 minutes, turning halfway to ensure even crisping.

KFC-Style Crispy Fried Chicken

This homemade version of KFC-style crispy fried chicken captures the same irresistible crunch and savory flavor, allowing you to customize it to your taste.

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 15 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Chicken Preparation

• 1 kg chicken pieces (with bone, skin preferred)
• 2 cups buttermilk For marinating
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp MSG (optional)

Coating

• 2 cups all-purpose flour
• 1/2 cup cornflour
• 1 tbsp paprika For additional flavor
• 1 tsp white pepper
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp MSG (optional)

Frying

• Vegetable oil (for deep frying)

Method

 

Marinating

1. In a large bowl, mix buttermilk, salt, white pepper, garlic powder, and paprika.
2. Add chicken pieces and coat them well. Cover and refrigerate for at least 4 hours (overnight is best).

Preparing the Coating

1. In another bowl, mix all the seasoned flour ingredients well.
2. Remove chicken from the marinade (do not wipe off the marinade).
3. Coat each piece in the flour mixture.
4. Dip the chicken quickly back into the buttermilk.
5. Coat again in the flour and press firmly to create a flaky texture.
6. Let the coated chicken rest for 10–15 minutes.

Frying

1. Heat oil to 170–175°C.
2. Fry 2–3 pieces at a time for 12–15 minutes, depending on size.
3. Make sure the internal temperature reaches 75°C.
4. Remove the chicken and drain on a wire rack. Rest for 5 minutes before serving.

Notes

Marinate the chicken overnight for better flavor and tenderness. Ensure the oil is hot enough before frying to achieve a crispy coating. Avoid overcrowding the pan while frying.