KFC-Style Crispy Fried Chicken
A homemade version of the famous KFC fried chicken with a crunchy, flavorful coating and juicy tender meat, perfect for comfort food cravings.
Ingredients
Chicken and Marinade
- 8 pieces chicken drumsticks or thighs, bone-in Bone-in pieces give the best juicy bite.
- 2 cups buttermilk For tenderness and tang.
- 1 large egg Optional, for extra cling.
- 2 teaspoons salt For seasoning the marinade.
- 1 teaspoon black pepper To taste.
- 1 teaspoon paprika For flavor and color.
- 1 teaspoon garlic powder For flavor.
- 1 pinch cayenne pepper Adjust based on spice preference.
Seasoned Breading
- 2 cups all-purpose flour Base of the breading.
- 1 cup cornstarch For extra crispiness.
- 1 teaspoon baking powder For airy crunch.
- 2 teaspoons salt For seasoning.
- 1 teaspoon paprika For flavor.
- 1 teaspoon garlic powder For flavor.
- 1 teaspoon onion powder For flavor.
- 1 teaspoon black pepper For seasoning.
- 1 teaspoon white pepper If available, for flavor.
- 1 teaspoon dried oregano For flavor.
- 1 teaspoon dried thyme For flavor.
- 1 pinch cayenne pepper Adjust based on spice preference.
For Frying
- 4 cups oil Peanut, canola, or vegetable oil for frying.
Instructions
Marinating
- In a large bowl, whisk together buttermilk, salt, black pepper, paprika, garlic powder, and cayenne. If using, beat in one egg.
- Add chicken pieces to the marinade, making sure they are well coated. Cover and chill in the refrigerator for at least 2 hours, ideally 6 to 12 hours.
Preparing the Breading
- In a wide bowl, combine flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, black pepper, white pepper, oregano, thyme, and cayenne if desired.
- Remove chicken from the marinade, letting excess drip off. Press the chicken into the flour mix to coat evenly.
- Dip the chicken back into the buttermilk, then into the flour mix again for a double coat.
- Drizzle a couple spoonfuls of the marinade into the flour mix and rub to create clumps for extra crunch.
Frying
- In a large skillet, heat oil over medium-high heat to 325°F-350°F.
- Fry the chicken pieces in batches, avoiding overcrowding, until golden brown and cooked through (internal temperature should reach 165°F). Cooking time may vary: drumsticks take 22-28 minutes, thighs take 24-32 minutes.
- Once cooked, remove the chicken and let it rest on a wire rack for 10 minutes before serving.
Notes
Make sure the chicken is not soaking wet before breading. Let the breaded pieces sit for 10 minutes before frying. Use a meat thermometer to check for doneness. If frying ahead, cool on a rack and reheat in the oven at 400°F for best results.