Are you ready to transform your kitchen into a crispy, golden chicken paradise? Imagine biting into a piece of fried chicken so perfectly seasoned and crunchy that it rivals the legendary KFC original recipe. This isn't just another chicken dish – this is a culinary adventure that will have your family and friends begging for your secret method. Get ready to become the fried chicken master with this mouth-watering, restaurant-quality recipe that brings the iconic KFC flavor right to your dinner table!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Begin by preparing the chicken. Cut the whole chicken into 8 pieces: 2 drumsticks, 2 thighs, 2 wings, and 2 breasts. Pat the chicken pieces dry with paper towels to remove excess moisture.
- In a large bowl, pour in the 2 cups of buttermilk. Add the chicken pieces to the buttermilk, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This will help tenderize the chicken and infuse it with flavor.
- Once the chicken has marinated, prepare the breading mixture. In a separate large bowl, combine the 2 cups of all-purpose flour, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk the ingredients together until they are well mixed.
- Remove the chicken pieces from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, ensuring they are thoroughly coated. For extra crunch, you can double dip by returning the coated chicken to the buttermilk and then back to the flour mixture.
- Once all the chicken pieces are coated, let them sit on a wire rack for about 10-15 minutes. This resting period helps the breading adhere better during frying.
- While the chicken is resting, heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer over medium-high heat. Use a thermometer to monitor the oil temperature, aiming for around 350°F (175°C).
- When the oil is hot, carefully add the chicken pieces to the pot, making sure not to overcrowd them. Fry in batches if necessary. Cook the chicken for about 12-15 minutes on one side, then flip and cook for an additional 12-15 minutes on the other side, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown and crispy.
- Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Let the chicken rest for a few minutes before serving.
- Serve the KFC-style original fried chicken hot with your favorite sides such as coleslaw, mashed potatoes, or biscuits. Enjoy your homemade fried chicken!
Tips
- Buttermilk Magic: The longer you marinate the chicken in buttermilk, the more tender and flavorful it becomes. Overnight marination is ideal for maximum juiciness.
- Temperature is Key: Use a meat thermometer to ensure the chicken reaches 165°F (75°C) internally. This guarantees both safety and perfectly cooked meat.
- Oil Temperature Matters: Maintain a consistent oil temperature of 350°F (175°C). Too low, and the chicken will be greasy; too high, and the outside will burn before the inside cooks.
- Double Dipping Technique: For an extra crispy coating, try the double-dredging method – coat in flour, dip in buttermilk, then coat in flour again.
- Let It Rest: Allowing the breaded chicken to sit for 10-15 minutes before frying helps the coating stick better and creates a crunchier exterior.
- Batch Cooking: Don't overcrowd the pot. Fry in batches to ensure each piece cooks evenly and maintains its crispy texture.
- Drain Excess Oil: Use a wire rack or paper towels to drain excess oil, keeping your chicken crisp instead of soggy.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 15g
Protein: 35g
Fat: 30g
Saturated Fat: 8g
Cholesterol: 130mg
