Fried chicken is a beloved dish around the world, and KFC-style fried chicken holds a special place in the hearts of many. Its crispy exterior, juicy interior, and signature blend of spices make it irresistible. But what if you could recreate this fast-food favorite in the comfort of your own kitchen? Today, I’m excited to share a recipe that brings the iconic flavors of KFC right to your dining table. Whether you’re hosting a family dinner or just indulging in a comfort food feast, this homemade recipe promises to delight.
Ingredients You’ll Need:
- 1 whole chicken, cut into pieces (or about 8 pieces of your choice, such as thighs, drumsticks, and breasts)
- 2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- 1 tablespoon ground ginger
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 eggs
- 1 cup buttermilk
- Oil for frying (preferably canola or vegetable)
Kitchen Equipment Needed:
- Large mixing bowls
- Whisk
- Measuring spoons and cups
- Deep fryer or a large, deep skillet
- Thermometer (if not using a deep fryer with a built-in thermometer)
- Tongs
- Cooling rack
- Paper towels
Recipe Directions:
- Marinate the Chicken: In a large bowl, combine the buttermilk, eggs, and half of the spices (salt, pepper, paprika, garlic powder, and dried mustard). Whisk until well blended. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Prepare the Flour Mixture: In another large bowl, mix the flour with the remaining spices (ground ginger, basil, oregano, thyme, and additional salt and pepper if desired). This will be your dredging mixture.
- Dredge the Chicken: Remove the chicken pieces from the marinade, letting the excess drip off. Dredge each piece thoroughly in the flour mixture, shaking off any excess. For extra crunch, you can double-dredge by dipping the floured chicken back into the buttermilk mixture and then the flour again.
- Fry the Chicken: Heat your oil in a deep fryer or a large skillet to 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the pan. Each piece should cook for about 15-18 minutes, or until golden brown and an internal temperature of 165°F (74°C) is reached. Use tongs to remove the chicken from the oil and set on a cooling rack over a baking sheet or paper towels to drain.
- Serving: Allow the chicken to rest for a few minutes before serving to let the juices settle. This ensures your fried chicken stays juicy and delicious.
Tips and Variations:
- Double Dredging: For that extra-crispy exterior, double dredge the chicken by going through the flour and buttermilk mixtures twice.
- Spice Levels: Adjust the spice levels according to your preference. Add cayenne pepper or hot sauce to the buttermilk marinade for a spicier kick.
- Cooking in Batches: To maintain the oil temperature, fry the chicken in batches. Crowding the pan can lead to oil temperature drops, resulting in less crispy and oilier chicken.
How to Store Leftovers:
Fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 375°F (190°C) for best results, until the skin is crispy again and the chicken is heated through.
Suggested Pairings:
Pair your KFC-style fried chicken with classic sides like mashed potatoes, coleslaw, or buttery corn on the cob. For drinks, a cold beer or a sweet iced tea complements the flavors perfectly.
Conclusion:
With this KFC-style fried chicken recipe, you can bring the delight of crispy, flavorful chicken into your home. It’s a perfect way to indulge in a fast-food favorite with a homemade touch. Gather your ingredients and get ready to fry up some deliciousness!
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