KFC Original Fried Chicken Recipe

Rating: 3.5 out of 5.


KFC Original Fried Chicken Recipe

Servings: 4 servings

Prep time: 1 hour 

Cooking time: 45 minutes

Calories: 710 kcal


INGREDIENTS

  • 1 chicken, portioned
  • 2/3 tablespoon salt
  • ½ tablespoon thyme leaves, dried
  • ½ tablespoon basil leaves, dried
  • 1/3 tablespoon oregano leaves, dried
  • 1 tablespoon celery salt
  • 1 tablespoon black pepper, ground
  • 1 tablespoon dried mustard powder
  • 4 tablespoons paprika
  • 2 tablespoons garlic salt
  • 1 tablespoon ginger, ground
  • 3 tablespoons white pepper, ground
  • 2 tablespoons Accent Seasoning, optional
  • 2 cups all-purpose flour
  • 1 cup buttermilk
  • 1 egg, large
  • Vegetable oil, for frying

DIRECTIONS

  • The first step is to portion your chicken. The goal is to get 2 wings, 2 thighs, 2 legs and 2 breasts. Each breast should be sliced in two to create 4 breast pieces in total. If you do not know how to portion a chicken, you can either watch tutorials online or buy pre-portioned chicken packs.
  • Combine all the spices in a food processor and blend until they are evenly incorporated and a fine powder. Add the blended spices in a large bowl.
  • Add your flour to the spice mix and whisk until fully incorporated – this is now called “seasoned flour”.
  • In a second large bowl, whisk together the buttermilk and the egg until the egg has been fully broken up.
  • Place the chicken pieces in the buttermilk mixture, wrap with plastic wrap and place in the refrigerator for 20-30 minutes.
  • Place a cooling rack over a large baking sheet. Place the soaked chicken pieces on the cooling rack and allow the excess buttermilk to drip off.
  • Place each piece in the seasoned flour and shake it off to make sure the piece is fully and evenly covered. Place the pieces on a clean baking sheet and allow them to rest for another 20-30 minutes at room temperature.
  • Meanwhile, heat your oil to 350 degrees Fahrenheit in a large pot. Do not fill the pot with oil to the rim; leave about 5-6 inches to allow the oil to splatter without overflowing.
  • Once your chicken has rested and the oil has heated, fry the chicken pieces in batches or 3-4 for 15-18 minutes.
  • Remove the crispy chicken from the oil to drain on a drying rack over a baking sheet, just like before.
  • Serve warm with a side of fries, coleslaw or your favorite KFC side dish.

NOTES

  • Before placing the chicken pieces in the buttermilk, make sure you pat each piece dry with paper or kitchen towel. This will remove any excess moisture from diluting the flavor.
  • When you are finished frying your chicken and you drain it on a paper towel, it will steam where the chicken sits on the paper towel and become soggy.

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