KFC-style fried chicken
🧾 Ingredients (serves 4)
For the chicken:
• 8 bone-in chicken pieces (drumsticks, thighs, or wings)
• 2 cups buttermilk (or 1½ cups milk + 1 tbsp vinegar)
• 1 tsp salt
• ½ tsp black pepper
For the coating:
• 2 cups all-purpose flour
• 2 tbsp cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp cayenne pepper (optional)
• 1 tsp salt
• ½ tsp black pepper
For frying:
• Vegetable oil (enough for deep frying)
Method
1. Marinate the chicken
◦ In a bowl, mix buttermilk, salt, and pepper.
◦ Add chicken pieces, coat well, and refrigerate for at least 2 hours (overnight for best flavor).
2. Prepare the coating
◦ In a large bowl, combine flour, cornstarch, and all spices.
◦ Mix thoroughly to distribute seasoning evenly.
3. Dredge the chicken
◦ Remove chicken from marinade, letting excess drip off.
◦ Coat each piece in the flour mixture, pressing firmly to create a thick crust.
◦ Rest coated pieces on a rack for 10–15 minutes to help the crust set.
4. Fry until golden
◦ Heat oil to 175°C (350°F) in a deep pan.
◦ Fry chicken in batches, 10–12 minutes per side, until golden brown and cooked through.
◦ Drain on a wire rack or paper towels.
💡 Tips
• Double dredge: For extra crunch, dip coated chicken back into buttermilk, then flour again.
• Cornstarch magic: It lightens the crust and adds crispiness.
• Rest before frying: Helps prevent the coating from falling off.
• Use a thermometer: Internal temp should reach 75°C (165°F).
• Flavor twist: Add a pinch of MSG or chicken bouillon powder to the flour mix for that signature umami.
thanks for visit suvaii