KFC STYLE FRIED CHICKEN RECIPE
People all around the world enjoy eating fried chicken, but no fried chicken restaurant has gained a greater reputation for Fried Chicken like KFC. KFC is famous for its secret blend of 11 herbs and spices. KFC fried chicken became a fast-food flagship fried chicken restaurant. This KFC-style fried chicken recipe will explain how to make the absolute best KFC chicken at home, from its history to your last crunchy bite of fried chicken.
INGRIDIENTS FOR KFC FRIED CHICKEN
- Chicken – 8 pieces (drumsticks and thighs)
- Buttermilk – 2 cups
- All-purpose flour – 2 cups
- Salt – 2 teaspoons
- Black pepper – 1 teaspoon
- Paprika – 1 teaspoon
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Dried oregano – 1 teaspoon
- Dried thyme – 1 teaspoon
- White pepper – ½ teaspoon
- Ground mustard – ½ teaspoon
- Vegetable oil – for frying
HOW TO MAKE KFC STYLE FRIED CHICKEN AT HOME
1. Marinate the Chicken:
The night before cooking, soak the chicken pieces in buttermilk. Make sure to cover the chicken and store it in the refrigerator for at least four hours or overnight. This enables the enzymes to break down the protein, helping to tenderize the meat and allow flavors to infuse into the chicken. This is one secret to the best KFC chicken.
2. Coat the Chicken:
Once you have removed the chicken from the buttermilk, allow the excess to drip off. Dredge each piece of chicken in the flour mixture, being sure to thoroughly coat every square inch of the chicken. If you would like even crispier chicken, after dredging in the flour mixture, dip the chicken back in the buttermilk and dredge again in the flour mixture.
3. Fry the Chicken:
Heat the oil in a deep skillet or fryer to 350°F (175°C). Once the oil reaches temperature, gently place the coated piece of chicken into the hot oil, being careful not to overwhelm the pan and keep your fry basket to a reasonable amount. Fry the chicken pieces for about 12-15 minutes, turning the chicken occasionally, until the chicken is cooked through and golden brown (internal chicken temperature is 165°F).
2. Coat the Chicken:
Once you have removed the chicken from the buttermilk, allow the excess to drip off. Dredge each piece of chicken in the flour mixture, being sure to thoroughly coat every square inch of the chicken. If you would like even crispier chicken, after dredging in the flour mixture, dip the chicken back in the buttermilk and dredge again in the flour mixture.
3. Fry the Chicken:
Heat the oil in a deep skillet or fryer to 350°F (175°C). Once the oil reaches temperature, gently place the coated piece of chicken into the hot oil, being careful not to overwhelm the pan and keep your fry basket to a reasonable amount. Fry the chicken pieces for about 12-15 minutes, turning the chicken occasionally, until the chicken is cooked through and golden brown (internal chicken temperature is 165°F).
4. Drain and Rest:
Once brought out of the oil, place the chicken on a wire rack (or paper towels slightly covered) to catch the excess oil. It is best to let your fried chicken rest for 5 minutes before actually serving or eating to settle the flavors in the chicken.
FAQ
What is the secret to the KFC flavor?
The real secret the KFC flavor has to do in part with the unique blend of 11 spices and herbs. While the formula is a secret, the spice mix in this recipe is the closest assortment offering the KFC fried chicken flavor on the outside.
Can I bake instead of fry to make it healthier?
You can, and while frying provides the crispiest result if you bake, your chicken will still taste authentic. Bake at 400°F (200°C) for about 40-45 minutes and still achieve delicious crispy skin with fewer calories.
What is the best oil for frying chicken?
Vegetable or peanut oil is the best oil for frying chicken because they have a high smoke point and will not influence the chicken's flavor.
How do I store and reheat leftovers?
Leftover chicken should be stored in the fridge in an airtight container for up to 3 days. Reheat leftover chicken in the oven at 375°F for about 10 minutes until heated through, to maintain its crispy texture.
NUTRITONAL CHART (PER SERVING)
Calories 320
Protein 25g
Fats 20g
Carbohydrates 15g
Sodium 450mg
Cholesterol 75mg
