Crispy KFC-Style Fried Chicken 🍗
Here’s the secret to getting that extra crispy coating! 😱
Ingredients
For the Chicken
- 3.3 lbs (1.5 kg) chicken pieces (drumsticks, thighs, breasts, or wings)
- Salt and black pepper, to taste
For the Marinade
- 2 cups buttermilk
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Buttermilk Substitute:
Mix 2 cups of milk with 1 tablespoon of fresh lemon juice or white vinegar. Let it sit for 10 minutes before using.
For the Coating
- 3 cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dry mustard powder
- ½ teaspoon ground ginger
- ½ teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil, enough for deep frying
Instructions
1. Marinate the Chicken
Pat the chicken pieces dry with paper towels and lightly season them with salt and black pepper.
In a large bowl, whisk together the buttermilk, egg, salt, paprika, garlic powder, onion powder, and black pepper. Add the chicken pieces, making sure they are fully coated. Cover and refrigerate for 8 to 12 hours.
2. Prepare the Coating
In a separate bowl, combine the flour, cornstarch, salt, and all the seasonings.
Add 3 tablespoons of the marinade to the flour mixture and rub it in with your fingertips until small clumps form. These little clumps create the signature crunchy, craggy coating.
3. Coat the Chicken
Remove one piece of chicken from the marinade and let the excess drip off.
Coat it thoroughly in the seasoned flour mixture, pressing the coating firmly onto the chicken.
For an even thicker crust, dip the chicken back into the marinade, then coat it in the flour mixture a second time.
Arrange the coated chicken pieces on a tray and let them rest for 10–15 minutes before frying.
4. Heat the Oil
Fill a deep skillet or heavy pot with enough vegetable oil for frying.
Heat the oil to 340–350°F (170–175°C) over medium-low heat, keeping the temperature as steady as possible.
5. Fry the Chicken
Fry only a few pieces at a time to avoid lowering the oil temperature.
Cook for 15–18 minutes, turning occasionally, until the chicken is golden brown, crispy, and fully cooked.
The internal temperature should reach 165°F (75°C).
6. Drain and Serve
Transfer the fried chicken to a wire rack to drain. Avoid placing it directly on paper towels, as trapped steam can soften the crispy coating.
Serve hot with French fries, coleslaw, mashed potatoes, or your favorite dipping sauces.
The Secret to Extra Crispy Fried Chicken
Let the coated chicken rest before frying, keep the oil temperature steady, and never overcrowd the pan. Those small flour clumps are the key to creating that irresistible crunchy, rustic crust—just like your favorite fried chicken!
