KFC-style crispy fried chicken at home! I’ll give you a method that gives you a crunchy coating and juicy inside.
Ingredients (for 4 servings)
Chicken:
8 chicken pieces (drumsticks, thighs, or a mix)
2 cups buttermilk
1 tsp salt
1 tsp black pepper
Flour Coating:
2 cups all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1 tsp black pepper
½ tsp cayenne pepper (optional, for heat)
For Frying:
Vegetable oil (enough for deep frying)
Instructions
Marinate the chicken:
Mix the chicken with buttermilk, salt, and pepper.
Cover and refrigerate for at least 2 hours (or overnight for best flavor).
Prepare the coating:
In a large bowl, combine flour with paprika, garlic powder, onion powder, thyme, oregano, basil, salt, black pepper, and cayenne.
Coat the chicken:
Remove chicken from buttermilk and let excess drip off.
Dredge each piece in the seasoned flour, pressing lightly to adhere.
For extra crispiness, dip back into buttermilk briefly, then coat in flour again (double dredge).
Heat the oil:
Pour enough oil into a deep fryer or heavy pot to submerge the chicken.
Heat to 350°F (175°C).
Fry the chicken:
Fry chicken in batches for 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (75°C).
Drain on paper towels.
Serve:
Let rest for 5 minutes. Serve hot with your favorite dipping sauces or sides like mashed potatoes and coleslaw.
💡 Tips for Extra Crunch:
Don’t overcrowd the pan; this keeps the oil temperature steady.
Use a thermometer to check chicken doneness without cutting it.
For a KFC flavor, add a pinch of MSG to the flour mix if desired.
