Absolutely! Here’s a detailed, step-by-step “KFC-style Fried Chicken” recipe with FAQs at the end to cover common doubts and tips. This recipe replicates the crispy, flavorful, and juicy fried chicken KFC is famous for—right in your own kitchen!
🍗 KFC-Style Fried Chicken Recipe (Crispy & Juicy)
🔸 Ingredients
🐔 For the Chicken:
- 1 kg chicken (bone-in pieces like drumsticks, thighs, wings)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
- 1 tsp salt
- ½ tsp black pepper
🌿 For the Seasoned Flour (Coating Mix):
Inspired by the “11 herbs and spices” blend!
- 2 cups all-purpose flour
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp oregano
- 1 tsp white pepper
- ½ tsp cayenne pepper (optional for heat)
- 1 tsp salt
- ½ tsp mustard powder (optional)
🛢️ For Frying:
- Vegetable oil (for deep frying — enough to submerge chicken)
🔸 Step-by-Step Instructions
✅ Step 1: Marinate the Chicken
- Combine the chicken pieces, buttermilk, salt, and pepper in a bowl.
- Mix well to coat all pieces.
- Cover and refrigerate for at least 4 hours (overnight is best) — this makes the chicken extra juicy and flavorful.
✅ Step 2: Prepare the Coating
- In a large bowl or tray, combine all the seasoned flour ingredients.
- Mix thoroughly with a whisk or your hands so the spices are evenly distributed.
✅ Step 3: Coat the Chicken
- Take chicken out of the marinade and let excess buttermilk drip off.
- Dredge each piece in the flour mixture. Press firmly to ensure a thick, even coating.
- For extra crispiness, dip the chicken back into buttermilk, then again into the flour mix (this is the double-dip technique).
✅ Step 4: Heat the Oil
- Pour oil into a deep pan or fryer (at least 3 inches deep).
- Heat to 170–180°C (340–360°F).
- Use a kitchen thermometer for accuracy.
✅ Step 5: Fry the Chicken
- Gently place 2–4 pieces in the oil (do not overcrowd).
- Fry for 12–15 minutes, turning once or twice for even browning.
- Chicken is done when golden brown and internal temp is 74°C (165°F).
- Drain on a wire rack or paper towels.
✅ Step 6: Rest and Serve
- Let the chicken rest for 5–10 minutes before serving.
- Serve hot with mashed potatoes, gravy, coleslaw, or biscuits!
🧠 FAQs: KFC-Style Chicken
❓ Q1: Can I use boneless chicken?
Yes! Boneless thighs or breasts work well, but reduce the frying time to 8–10 minutes, depending on thickness.
❓ Q2: What makes KFC chicken so crispy?
- Double-dipping (marinade → flour → marinade → flour).
- A well-seasoned flour mix.
- Frying at the right temperature (170–180°C).
❓ Q3: Can I bake or air-fry this instead of deep frying?
Yes, but it won’t be as crispy as deep-fried:
- For baking: Preheat oven to 220°C (425°F), place chicken on a wire rack, spray with oil, bake for 25–35 mins.
- For air fryer: Preheat to 190°C (375°F), cook for 20–25 minutes, flipping halfway.
❓ Q4: How do I know when the chicken is fully cooked?
- Use a meat thermometer: internal temp should be 74°C (165°F).
- Or pierce near the bone—juices should run clear, not pink.
❓ Q5: Can I store and reheat leftovers?
- Store in the fridge up to 3 days.
- Reheat in oven/air fryer at 180°C (350°F) for 10–15 minutes to retain crispiness.
❓ Q6: Is there MSG in KFC chicken?
Yes, KFC uses MSG as a flavor enhancer in their original recipe. You can optionally add 1/2 tsp MSG (like Accent seasoning) to the flour mix for a more authentic taste.
❓ Q7: Why does my coating fall off after frying?
- Make sure the chicken is well-dried before coating.
- Press the flour coating on firmly.
- Let coated chicken rest for 10–15 minutes before frying so the crust adheres better.
Would you like me to include a spicy version (Zinger) or KFC-style chicken sandwich recipe next?