Homemade KFC Chicken
This recipe brings the taste of KFC to your kitchen. Crispy, flavorful, and juicy fried chicken that's sure to satisfy your cravings. Perfect for a family dinner or any gathering.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 frying pan or deep fryer
- 1 heavy-duty tongs
- 1 paper towels
- 1 meat thermometer
- 1 large plate
Ingredients
- 6 pieces chicken (legs or thighs)
- 2 cups buttermilk For marinating the chicken.
- 2 cups all-purpose flour For breading the chicken.
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper Optional, for heat.
- Oil as needed for frying Enough to fill the pan about 2 inches deep.
Instructions
- In a large mixing bowl, pour in the buttermilk and add the pieces of chicken. Ensure each piece is well-coated. Cover with plastic wrap and refrigerate for at least 2 hours (or overnight for best results).
- In another bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper until well combined.
- In a frying pan or deep fryer, heat enough oil to cover the chicken pieces by about 2 inches. Heat the oil to 350°F (175°C).
- Remove the chicken from the buttermilk and allow excess liquid to drip off. Dredge each piece in the flour mixture, ensuring they are fully coated. Shake off any excess flour.
- Carefully place the breaded chicken pieces in the hot oil, working in batches if necessary. Fry for about 12-15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Once cooked, remove the chicken pieces and place them on a plate lined with paper towels to drain excess oil. Let the chicken rest for a few minutes before serving.
Notes
For extra flavor, consider adding a few dashes of hot sauce to the buttermilk marinade.
Experiment with spices to find your perfect blend.
Serve with sides like coleslaw, mashed potatoes, or biscuits for a complete meal.