Description
This KFC Style Fried Chicken recipe delivers crispy, flavorful Southern-style fried chicken with a perfect blend of herbs and spices. Marinated in buttermilk for tenderness and coated in a seasoned flour mixture, the chicken is deep-fried to golden perfection, creating a crunchy crust and juicy interior. Ideal for a comforting main course that satisfies cravings for classic American fried chicken.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (cut into 8 pieces)
- 2 cups buttermilk
- 2 teaspoons salt (divided)
- 1 teaspoon black pepper
Seasoned Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon celery salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mustard powder
For Frying
- Vegetable oil for deep frying
Instructions
- Marinate the chicken: Place the chicken pieces in a large bowl or zip-top bag and pour the buttermilk over them. Add 1 teaspoon of salt and the black pepper. Cover and refrigerate for at least 4 hours or preferably overnight to tenderize and infuse flavor.
- Prepare the seasoned flour: In a separate bowl, combine the all-purpose flour with paprika, garlic powder, onion powder, dried thyme, dried basil, dried oregano, celery salt, white pepper, ground ginger, and mustard powder. Mix well to evenly distribute the spices.
- Coat the chicken: Remove the marinated chicken from the buttermilk, letting excess drip off. Thoroughly coat each piece in the seasoned flour mixture, pressing the flour onto the surface to create a thick and even crust. Place the coated pieces on a wire rack and let them rest for 10 to 15 minutes to help the coating adhere better.
- Heat the oil: Heat vegetable oil in a deep fryer or heavy pot to 325°F (165°C), ensuring there’s enough oil to submerge the chicken pieces for even frying.
- Fry the chicken: Carefully add the chicken pieces in batches without overcrowding the pot. Fry for 12–15 minutes, turning occasionally to brown all sides evenly. The chicken is done when golden brown and the internal temperature reaches 165°F (74°C).
- Drain and rest: Transfer the fried chicken to a wire rack or plate lined with paper towels to drain excess oil. Let the chicken rest for a few minutes before serving to enhance its texture and juiciness.
Notes
- For extra crispiness, double-dip the chicken by briefly returning it to the buttermilk and coating it again in seasoned flour before frying.
- Serve hot alongside traditional sides like mashed potatoes, coleslaw, or warm biscuits for an authentic KFC-style meal.
- Maintain oil temperature carefully during frying to ensure even cooking and avoid greasy chicken.
