Description
This recipe recreates the iconic KFC style fried chicken with a crispy, flavorful coating and juicy, tender meat inside. The chicken is marinated in buttermilk and hot sauce to enhance moisture and flavor, then coated with a seasoned flour mixture containing herbs and spices before being deep-fried to golden perfection. Perfectly crispy on the outside and succulent inside, this fried chicken is a classic American main course loved by many.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (about 3–4 pounds), cut into 8 pieces
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional, for marinade)
Seasoned Flour Coating
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon white pepper
For Frying
- Vegetable oil, for frying (about 2–3 inches deep)
Instructions
- Marinate the chicken: In a large bowl, combine the chicken pieces with buttermilk and hot sauce if using. Cover the bowl and refrigerate for at least 4 hours, preferably overnight to tenderize the meat and infuse flavor.
- Prepare the seasoned flour: In a separate large bowl, whisk together the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried basil, dried oregano, cayenne pepper, and white pepper to create a flavorful coating mixture.
- Coat the chicken: Remove the marinated chicken pieces, letting any excess buttermilk drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure a good coating. Place coated pieces on a wire rack and let rest for 15–20 minutes to help the flour adhere better.
- Heat the oil: In a heavy-bottomed pot or deep fryer, pour enough vegetable oil to reach 2–3 inches deep and heat it to 325°F (163°C). Use a thermometer to maintain consistent oil temperature for even cooking.
- Fry the chicken: Fry the chicken in batches to avoid overcrowding. Cook each batch for 12–15 minutes, turning occasionally, until the coating is golden brown and the internal temperature reaches 165°F (74°C).
- Drain and rest: Transfer fried chicken pieces to a wire rack set over paper towels to drain excess oil. Let the chicken rest for a few minutes before serving to allow juices to redistribute.
Notes
- For an extra crispy crust, perform a double-dip by dredging the chicken in flour, dipping back into the buttermilk, then coating again with the flour mixture.
- Use a deep-fry thermometer to monitor oil temperature precisely, ensuring the chicken cooks thoroughly without burning or becoming greasy.
- Do not overcrowd the frying vessel as it will lower the oil temperature and result in soggy chicken.
- Letting the coated chicken rest before frying helps the crust adhere better during frying.
