Description
Make crispy, juicy, homemade fried chicken just like KFC with this easy recipe! Marinated in buttermilk and coated with a flavorful seasoning blend, this fried chicken is golden brown, crunchy, and full of flavor. Perfect for a family dinner or gathering!
Ingredients
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For the Chicken:
- 8 pieces chicken (drumsticks, thighs, breasts, or wings)
- 1 cup buttermilk (for marinating)
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for spice)
- 1 tablespoon hot sauce (optional for extra flavor)
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For the Coating:
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 teaspoon mustard powder
- 1 teaspoon cayenne pepper (optional for spice)
- 1 teaspoon baking powder (for extra crunch)
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For Frying:
- 2–3 cups vegetable oil or canola oil (for frying)
Instructions
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Marinate the Chicken:
In a large bowl, mix the buttermilk, paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, and hot sauce (if using).
Add the chicken pieces to the marinade and mix until the chicken is well coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor. -
Prepare the Coating:
In a shallow dish or large bowl, combine the flour, paprika, salt, garlic powder, onion powder, dried thyme, dried basil, black pepper, mustard powder, cayenne pepper, and baking powder.
Mix well to ensure the seasonings are evenly distributed. -
Coat the Chicken:
Remove the marinated chicken from the fridge.
Dredge each piece of chicken in the seasoned flour mixture, pressing gently to ensure an even coating. Shake off any excess flour.
Place the coated chicken on a clean plate and let it rest for 5-10 minutes to set the coating. -
Fry the Chicken:
Heat the vegetable oil or canola oil in a large deep skillet or Dutch oven over medium-high heat. The oil should be about 350°F (175°C).
Carefully add the chicken pieces to the hot oil. Fry in batches if necessary, making sure not to overcrowd the pan.
Fry the chicken for 10-15 minutes per side (depending on the size of the chicken pieces), until the outside is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
Use a thermometer to check the internal temperature, and adjust the heat to avoid burning the coating.
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Drain and Serve:
Once the chicken is cooked, remove it from the oil and drain it on a paper towel-lined plate or a wire rack to let any excess oil drain off.
Serve your homemade KFC-style fried chicken hot, with your favorite sides like mashed potatoes, coleslaw, or biscuits.
Notes
- Tip for extra crunch: Add 1 teaspoon of cornstarch to the flour mixture to make the coating even crispier.
- Vegetable oil or canola oil works best for frying, but you can use peanut oil for a richer flavor.
- Resting the chicken after coating helps the coating stick better and creates a crispier texture.
Nutrition
- Serving Size: 1 piece of fried chicken (depending on size)
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg