Crispy KFC-Style Fried Chicken

This homemade KFC-style fried chicken recipe delivers that iconic crispy, perfectly seasoned crust with juicy, tender meat inside. After years of experimenting, I've finally cracked the code to achieve that signature flavor profile that makes the Colonel's recipe so irresistible.

I discovered this recipe during a snowstorm when we couldn't make it to our local KFC. My family actually preferred my version, claiming it was more flavorful and less greasy than the restaurant version.

Ingredients

• All-purpose flour: Forms the base of your crispy coating
• Salt: Balances all the flavors and enhances the chicken
• Ground thyme: Adds earthy herbal notes that are signature to KFC
• Basil: Contributes subtle sweetness and complexity
• Oregano: Provides that classic Mediterranean herb flavor
• Celery salt: Contains concentrated celery seed flavor for depth
• Black pepper: Delivers essential heat without overwhelming
• Dry mustard powder: Adds tanginess and depth to the spice blend
• Paprika: Gives the characteristic reddish color and mild pepper flavor
• Garlic salt: Infuses savory notes throughout the coating
• Ground ginger: Offers subtle warmth and slight sweetness
• White pepper: Provides heat without dark specks in the coating
• MSG: Optional but enhances all the other flavors authentically
• Whole chicken: Fresh is best, use a 3 to 4 pound bird for best results
• Egg: Helps the coating adhere perfectly to the chicken
• Buttermilk: Tenderizes the meat while adding tangy flavor
• Vegetable shortening: Creates that authentic KFC texture and flavor

Step-by-Step Instructions

Prepare the chicken:

Cut your whole chicken into 8 pieces wings, breasts, thighs, and drumsticks. Pat each piece completely dry with paper towels. This ensures the coating sticks properly and prevents splattering during frying.

Create the spice blend:

Measure and combine all dry ingredients in a large bowl. The precise measurement of 11 herbs and spices is crucial here. Whisk thoroughly to ensure even distribution throughout the flour.

Prepare the egg wash:

In a separate bowl, whisk together the egg and buttermilk until fully combined. The acidity in buttermilk begins tenderizing the chicken while adding moisture that helps the coating adhere.

Marinate the chicken:

Submerge chicken pieces in the buttermilk mixture for exactly 30 minutes. This tenderizes the meat while allowing the flavor to penetrate without making the texture mushy. Flip pieces halfway through for even soaking.

First coating:

Remove chicken pieces one at a time from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure coating adheres to every crevice.

Resting period:

Place coated chicken on a wire rack for 15 minutes. This crucial step allows the coating to bond with the chicken, creating that signature thick crust that won't fall off during frying.

Heat the oil:

In a large heavy-bottomed pot or deep cast iron skillet, heat vegetable shortening to exactly 350°F using a thermometer for accuracy. The proper temperature ensures a crispy exterior and fully cooked interior.

Fry in batches:

Carefully lower 3 to 4 pieces of chicken into the hot oil, maintaining temperature between 325°F and 350°F. Overcrowding causes temperature drops, resulting in greasy chicken. Fry darker meat approximately 15 minutes and white meat about 12 minutes.

Drain and rest:

Transfer fried chicken to a clean wire rack placed over a baking sheet. Allow to drain and rest for 10 minutes before serving. This resting period lets the juices redistribute throughout the meat.

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The secret to this recipe is the unique blend of herbs and spices, particularly the combination of both white and black pepper. My grandmother always said the double pepper approach creates that distinctive KFC heat that lingers pleasantly without overwhelming the palate.

The Secret Behind The Crunch

The double-dredging technique is what gives KFC chicken its signature thick, craggy crust. For an even more authentic result, try dipping the chicken back in the buttermilk after the first coating, then dredging again in the flour mixture. This creates those extra crispy, crunchy bits that make KFC so special. Just be sure to shake off excess flour to prevent it from burning in the oil.

Mastering The Oil Temperature

Oil temperature is absolutely critical for perfect fried chicken. Too hot, and your coating burns before the chicken cooks through. Too cold, and you'll end up with greasy, soggy chicken. Invest in a good deep-fry thermometer and maintain a temperature between 325-350°F. Remember that adding chicken to the oil will cause the temperature to drop, so you may need to adjust your heat accordingly throughout the cooking process.

Making It Healthier

While traditional KFC uses pressure fryers and shortening, you can adapt this recipe for a slightly healthier version. Try using a combination of vegetable oil and a small amount of butter for flavor. You can also oven-bake this chicken after a quick spray of cooking oil at 400°F for about 45 minutes, turning halfway through. While not identical to the original, it still delivers amazing flavor with significantly less oil.

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I hope this recipe brings as much joy to your family as it has to mine. There's something magical about creating an iconic fast-food favorite at home, knowing exactly what goes into it and being able to adjust it to your preferences. The smell of this chicken frying always brings everyone to the kitchen with eager anticipation.

Frequently Asked Questions

→ How do I achieve extra crispy chicken?

Let the chicken rest in the seasoned flour coating for 15 minutes before frying to enhance crispiness.

→ Can I use oil instead of shortening?

Yes, vegetable oil can be used, but shortening offers a more authentic texture and flavor.

→ What is the best way to marinate the chicken?

Soak the chicken in a mixture of full-fat buttermilk and beaten egg for at least 30 minutes for tender, juicy results.

→ What sides pair well with fried chicken?

Sides like mashed potatoes, coleslaw, corn on the cob, and biscuits complement fried chicken perfectly.

→ Can I bake the chicken instead of frying?

While frying gives the most authentic texture, you can bake the chicken at 400°F (200°C) on a wire rack for a healthier option.