Crispy KFC Fried Chicken

This homemade KFC-style fried chicken recreates the iconic flavor profile that has made the Colonel's recipe famous worldwide. The perfect blend of herbs and spices creates that unmistakable taste that's crispy on the outside and juicy on the inside.

I've been perfecting this recipe for years, testing different spice combinations until I finally cracked the code. My family now refuses to get takeout because they claim this homemade version tastes even better than the original.

Ingredients

• All-purpose flour: Creates the perfect crispy coating that seals in moisture
• Salt: Enhances all the flavors and is essential for proper seasoning
• Ground thyme: Adds earthy herbaceous notes that are distinctive in the blend
• Basil: Brings a subtle sweetness and aromatic quality
• Oregano: Provides that classic savory note found in many fried chicken recipes
• Celery salt: Contains both salt and ground celery seeds for unique flavor
• Black pepper: Provides mild heat and is crucial for authentic taste
• Dry mustard powder: Adds tanginess without liquid mustard
• Paprika: Gives the beautiful golden-red color and mild pepper flavor
• Garlic salt: Infuses garlicky flavor throughout the coating
• Ground ginger: Provides subtle warmth and complexity
• Ground white pepper: Has a different heat profile than black pepper
• Accent flavor enhancer (MSG): Optional but gives that authentic umami taste
• Whole chicken: Cut into pieces allows for even cooking and maximum flavor
• Egg: Beaten with buttermilk creates the perfect adhesive for the flour mixture
• Vegetable shortening: Ideal for frying as it creates superior crispiness

Step-by-Step Instructions

Prepare the Chicken:

Cut your whole chicken into 8-10 pieces including breasts, thighs, drumsticks and wings. Ensure pieces are similar in size for even cooking. Pat dry with paper towels to remove excess moisture which helps the coating adhere better.

Create the Secret Spice Mixture:

In a large bowl, combine all dry ingredients flour, salt, thyme, basil, oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, ginger, white pepper, and MSG if using. Whisk thoroughly for at least 2 minutes to ensure even distribution of all spices throughout the flour.

Prepare the Wet Mixture:

In a separate large bowl, thoroughly whisk together the egg and buttermilk until completely combined. The acidity in the buttermilk helps tenderize the chicken while adding tangy flavor that balances the seasoned coating.

Marinate the Chicken:

Submerge chicken pieces in the buttermilk mixture, ensuring each piece is fully coated. Cover and refrigerate for 30 minutes. This step is crucial for flavor development and moisture retention. For extra tender results, you can extend this marinating time up to 4 hours.

Dredge in Seasoned Flour:

Remove chicken pieces one at a time from buttermilk mixture, allowing excess to drip off. Place in seasoned flour and press coating firmly onto all surfaces. Shake off excess flour and place on a wire rack. Let coated chicken rest for 15 minutes to allow coating to adhere properly.

Heat the Frying Oil:

In a large, heavy-bottomed pot or deep fryer, heat vegetable shortening to exactly 350°F. Using a cooking thermometer is essential here as temperature control is critical for perfect fried chicken. The oil should be about 2 inches deep.

Fry to Perfection:

Carefully lower chicken pieces into hot oil, working in batches to avoid overcrowding which would lower the oil temperature. Fry larger pieces like breasts and thighs for 15-18 minutes, turning occasionally. Smaller pieces like wings will cook in 10-12 minutes. The internal temperature should reach 165°F.

Rest and Serve:

Transfer fried chicken to a wire rack set over a baking sheet, not paper towels which can make the coating soggy. Let rest for 5-10 minutes before serving to allow juices to redistribute throughout the meat. This ensures maximum juiciness.

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My favorite ingredient in this blend has to be the white pepper. Most people overlook it, but it provides a different kind of heat than black pepper that's essential for the authentic KFC flavor. I discovered this secret after multiple test batches where something was always missing until I added white pepper.

Storage and Reheating

Leftover fried chicken will keep in the refrigerator for up to 3 days when stored in an airtight container. To maintain maximum crispiness, reheat in a 375°F oven for 10-15 minutes rather than using a microwave which will make the coating soggy. Place chicken on a wire rack over a baking sheet to allow air circulation around the entire piece.

Flavor Variations

While this recipe aims to recreate the classic KFC flavor, you can customize it to your preferences. For a spicier version, double the amount of black and white peppers. For a more herbaceous profile, increase the thyme, basil, and oregano. Some home cooks add a tablespoon of brown sugar to the flour mixture for subtle sweetness that helps the coating brown more beautifully.

Serving Suggestions

For the full KFC experience, serve this fried chicken with classic sides like creamy mashed potatoes and gravy, coleslaw, and buttermilk biscuits. The contrast between the crispy, savory chicken and cool, tangy coleslaw is particularly delightful. This chicken also pairs wonderfully with corn on the cob, macaroni and cheese, or a simple green salad for a more balanced meal.

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This recipe is loved by family and friends alike, making it the perfect addition to your special occasions or Sunday dinners.

Frequently Asked Questions

→ How do I ensure the fried chicken is crispy?

To ensure maximum crispiness, let the chicken rest after coating it in the flour mixture for 15 minutes before frying. This helps the coating adhere better during frying.

→ What oil should I use for frying?

Vegetable shortening is recommended for authentic results, but vegetable oil works well as an alternative. Maintain the oil temperature at 350°F (175°C) for best results.

→ How long should I marinate the chicken?

Marinating the chicken in the egg and buttermilk mixture for at least 30 minutes tenderizes the chicken and enhances flavor. For even more flavor, marinate it overnight in the fridge.

→ Can I use boneless chicken pieces?

Yes, boneless chicken works great for this method, though cooking time may be slightly shorter. Ensure the internal temperature reaches 165°F (74°C).

→ What are the key spices in the seasoning mix?

The seasoning includes a blend of spices like paprika, garlic salt, black pepper, white pepper, thyme, basil, and oregano. This mix recreates the iconic flavor profile.

→ How do I avoid greasy fried chicken?

After frying, place the chicken on a wire rack instead of paper towels. This allows excess oil to drain off while keeping the coating crispy.