KFC Fried Chicken
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
8
-
Calories
168 kcal
-
Course
Main Course
-
Cuisine
American
KFC Fried Chicken
Description
This recipe replicates KFC-style fried chicken by first cutting the whole chicken into pieces and soaking them in a buttermilk and beaten egg mixture, which helps tenderize the meat and promote coating adhesion. The dry coating consists of all-purpose flour combined with a mix of herbs and spices—thyme, basil, oregano, celery salt, black pepper, paprika, garlic salt, ground ginger, white pepper, and optionally monosodium glutamate for enhanced flavor.
After soaking, chicken pieces are dredged in the seasoned flour mixture and allowed to rest on a wire rack so the coating sets firmly. The chicken is then fried in vegetable shortening or oil heated to around 350°F, maintaining this heat to ensure even cooking and crisp crust formation without absorbing excess oil. The crust is golden and flavorful, locking in moist, cooked chicken measured for safety at an internal temperature of 165°F.
The recipe emphasizes key techniques such as patting chicken dry before marinating, avoiding overcrowding the frying vessel to maintain oil temperature, and letting the coating rest to improve adhesion. Using a meat thermometer helps confirm doneness, while controlling oil temperature prevents greasy or undercooked results.
Ingredients
- 2 cups all-purpose flour
- ⅔ tablespoon salt
- ½ tablespoon thyme ground
- ½ tablespoon basil
- ⅓ tablespoon oregano
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 1 tablespoon dry mustard powder
- 4 tablespoon paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
- ½ teaspoon monosodium glutamate optional, Accent brand flavor enhancer (MSG
- 1 whole chicken
- 1 egg beaten
- 1 cup buttermilk full-fat
- vegetable shortening for frying (you can use vegetable oil, we prefer shortening.)
Instructions
- Cut the chicken into breast, thigh, leg, and wing pieces.
- In a shallow bowl, mix together the flour and all of the seasonings.
- In a large bowl, add buttermilk and beaten egg. Stir or whisk to combine.
- Add the chicken pieces to the buttermilk mixture.
- Soak the chicken for about 30 minutes.
- Place a wire rack on top of a baking sheet.
- To bread the chicken, remove the chicken from the buttermilk and shake off excess.
- Place each piece into the flour mixture.
- Coat the chicken fully and then shake off all of the excess flour.
- Place the chicken onto the wire rack.
- Bread all of the chicken. The breaded chicken should rest for about 15 minutes before frying.
- Heat oil to 350 degrees in a deep fryer. If you do not have a deep fryer you should use a Dutch oven and fill it half full of vegetable shortening. If you are using a Dutch oven, use a thermometer to make sure the temperature is maintained at 350 degrees. If the temperature drops too low, the breading will become greasy.
- Cook the chicken in 2 or 3 batches. The breasts and thighs will take about 15 to 18 minutes to cook. The wings and legs will take about 12 to 13 minutes to cook.
- Drain the fried chicken on a clean wire rack on top of a baking sheet.
Notes
- Pat chicken dry before marinating to promote better coating adhesion.
- Do not overcrowd the frying oil to maintain temperature and even cooking.
- Keep frying oil between 325-350°F for optimal crust and doneness.
- Let coated chicken rest about 15 minutes before frying for a firmer crust.
- Use a meat thermometer to verify chicken reaches an internal temperature of 165°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 3241mg | 135% |
| Potassium | 194mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1827IU | 37% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
