KFC Style Fried Chicken Recipe

KFC Style Fried Chicken Recipe

KFC style fried chicken recipe, how to make crispy fried chicken in KFC style at home. With time and experience we get better in cooking, day after day and this is what happened with me. After numerous trials, I felt this is one of the best and easy recipe to make KFC fried chicken at home!

Nutrition facts:

ØCalories-898kcal

ØCarbohydrates-81g

ØProtein-44g

ØFat-43g

ØSodium-1920mg

ØPotassium-660mg

ØFiber-3g

ØSugar-6g

💨Ingredients: 

l2 cups all-purpose flour

l2 teaspoons salt

l1-1/2 teaspoons dried thyme leaves

l1-1/2 teaspoons dried basil leaves

l1 teaspoon dried oregano leaves

l1 tablespoon celery salt

l1 tablespoon ground black pepper

l1 tablespoon ground yellow mustard

l1/4 cup paprika

l2 tablespoons garlic salt

l1 tablespoon ground ginger

l3 tablespoons ground white pepper

l1 cup buttermilk

l1 egg, beaten

l1 chicken, cut up into eight pieces 

lNeutral oil for frying, like canola or peanut oil 

lMSG seasoning, like Ajinomoto or Accent (optional)

💨Method: 

1. In a large bowl, combine the flour with the herbs and spices and set aside.

2. Meanwhile, in another large bowl, whisk together the buttermilk and egg, mixing until they're well combined. 

3. Add the chicken to the buttermilk bowl and toss to coat. Cover the bowl lightly with plastic wrap or a lid and let it sit for 30 minutes, or as long as overnight. If marinade times exceed 30 minutes, place the bowl in the refrigerator.

4. Meanwhile, preheat the oven to 175 degrees Fahrenheit. Line a baking sheet with aluminum foil. Set an oven-safe wire cooling rack inside the sheet and set aside.

5. In a large Dutch oven, heat about 3 inches of oil. If you're using an electric tabletop fryer, fill the unit to its MAX line. 

6. Preheat the oil to 350 degrees over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350 degrees, reduce the heat to medium-low. 

7. Remove a chicken piece from the buttermilk, allowing any excess liquid to drip off. Place the piece in the flour mixture and press down firmly, allowing the flour to adhere on all sides. Shake off any excess flour and carefully drop the chicken into the hot oil. Continue dredging chicken until the fryer is full but not overcrowded; you should be able to fry three to four pieces at a time.

8. Cook the chicken for about 12 minutes, turning halfway through, until the crust turns an appealing golden brown color.

9. Transfer the chicken pieces to the prepared baking sheet and place it in the oven.

10. Allow the oil to return to temperature before adding more chicken. Repeat the dredging and frying process with the remaining pieces of chicken.

11. When all the chicken is fried, let the pieces sit in the oven until each reaches an internal temperature of 165 degrees.

Serve fried chicken hot with ketchup!😋😋

Notes:

ü If you’ve got a large cast-iron skillet, this is the time to use it! A well-seasoned skillet can be used for this KFC™ chicken recipe and many of our other fried chicken recipes

üIf you prefer your chicken skinless, use a paper towel to grip and pull off the skin from each piece after frying. The chicken will still be tender, especially if it’s cooked on the bone.

üBreasts and wings cook faster than legs and thighs. The white meat (breast/wings) will take 12-14 minutes, depending on their thickness, and thighs and legs will take a few minutes longer. The internal temperature for cooked chicken should be 165°F, which is easiest to check with a meat thermometer. If you don’t have a meat thermometer, make sure the juices run clear when the meat is pierced close to the bone.

üThis Kentucky Fried Chicken™ recipe pairs perfectly with dipping sauces. A spoonful of pesto mixed with high-quality mayo, plain Greek yogurt with fresh chopped dill and lemon zest, or ranch dressing with crumbled bacon are a few tasty dip ideas.

üDouble the spice mix for later and store extra in an airtight container for up to 3 months.

üAfter each piece of chicken is coated in egg whites and the flour mixture, let them rest for a few minutes so the crusts can dry out before they hit the hot oil. This is the difference between having fried chicken with a great crust and ending up with all the crust falling off in the fryer.