So Crispy Delicious Chicken – KFC Style Recipe
This recipe offers a deliciously crispy and flavorful fried chicken reminiscent of KFC style, featuring a buttermilk marinade and a spiced flour coating. Perfectly golden and tender, this chicken is ideal for a satisfying meal or a special gathering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 pieces 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 10 pieces of chicken
- 1 cup buttermilk
Coating Mixture
- 1 1/2 cups all-purpose flour
- 1/4 cup corn starch
- 1 tablespoon paprika
- 2 teaspoons onion salt
- 1 teaspoon celery salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Salt and pepper to taste
For Frying
- Oil for frying (enough for deep frying, approximately 4 cups or as needed)
Instructions
- Marinate the Chicken: Place the 10 pieces of chicken into a large bowl and pour in 1 cup of buttermilk. Toss to coat evenly, cover with plastic wrap or a lid, and refrigerate for at least 1 hour. This step tenderizes the chicken and infuses flavor.
- Prepare the Coating: In a separate large bowl, combine 1 1/2 cups of all-purpose flour, 1/4 cup corn starch, 1 tablespoon paprika, 2 teaspoons onion salt, 1 teaspoon celery salt, 1/2 teaspoon cayenne pepper, 1 teaspoon garlic powder, and salt and pepper to taste. Mix well to evenly distribute all spices and seasoning.
- Dredge the Chicken: Remove the marinated chicken pieces from the buttermilk one at a time, allowing excess to drip off. Thoroughly coat each piece in the prepared flour mixture, pressing the coating onto the surface to ensure a thick, even crust. Set aside on a tray or plate.
- Heat the Oil: Pour oil into a deep fryer or large heavy-bottomed pot to a depth sufficient for deep frying (about 3-4 inches). Heat the oil to 350°F (175°C), using a thermometer for accuracy.
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil in batches, ensuring not to overcrowd the pan. Fry, turning once carefully, for about 15-20 minutes per batch, until each piece is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Drain Excess Oil: Using tongs or a slotted spoon, transfer the fried chicken onto a wire rack set over a baking sheet. This allows excess oil to drip off and prevents sogginess, helping maintain crispiness.
- Serve and Enjoy: Let the chicken rest for a couple of minutes before serving to retain juiciness and crisp texture. Enjoy your homemade, crispy KFC-style fried chicken!
Notes
- For best results, use a thermometer to maintain consistent oil temperature during frying.
- Marinating longer than 1 hour, up to overnight, increases tenderness and flavor absorption.
- Make sure not to overcrowd the fryer to avoid lowering oil temperature, which leads to greasy chicken.
- If preferred, the cooked chicken can be kept warm in an oven at 200°F (93°C) on a rack while frying other batches.
- The flour coating mixture can be adjusted to taste by modifying the amount of cayenne pepper for more or less heat.
Keywords: fried chicken, KFC style chicken, crispy chicken recipe, buttermilk fried chicken, homemade fried chicken
