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Kentucky Fried Chicken Recipe
Kentucky Fried Chicken Recipe
When it comes to iconic fried chicken, Kentucky Fried Chicken (KFC) stands out as a favorite around the world. Known for its crispy, golden coating and flavorful, juicy meat, KFC’s chicken has been a comfort food staple for generations. Recreating this beloved dish at home is easier than you might think, thanks to a few key ingredients and a simple process. Here’s how to make KFC-style chicken that captures the classic taste and crunch.
Ingredients
To make KFC-style fried chicken, you’ll need the following ingredients:
- Chicken:
- 1 whole chicken, cut into pieces (or 4 drumsticks, 4 thighs, and 4 wings)
- Buttermilk Marinade:
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- Seasoned Flour Coating:
- 2 cups all-purpose flour
- 2/3 tablespoon salt
- 1/2 tablespoon thyme
- 1/2 tablespoon basil
- 1/3 tablespoon oregano
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 1 tablespoon dried mustard
- 4 tablespoons paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons white pepper
- Frying:
- 1 quart vegetable oil (for frying)
Instructions
Step 1: Marinate the Chicken
- Prepare the Marinade: In a large bowl, combine the buttermilk, salt, and black pepper.
- Marinate the Chicken: Place the chicken pieces in the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 4 hours, preferably overnight. This helps tenderize the chicken and enhances its flavor.
Step 2: Prepare the Seasoned Flour Coating
- Mix the Flour and Spices: In another large bowl, combine the flour, salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper. Mix thoroughly to ensure an even distribution of spices.
Step 3: Coat the Chicken
- Dredge the Chicken: Remove the chicken pieces from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring an even coating. Place the coated chicken on a wire rack and let it rest for 10-15 minutes. This helps the coating adhere better during frying.
Step 4: Fry the Chicken
- Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature.
- Fry the Chicken: Working in batches, carefully lower the chicken pieces into the hot oil. Fry for 15-18 minutes, turning occasionally, until the chicken is golden brown and crispy. Ensure the internal temperature reaches 165°F (75°C) for safe consumption.
- Drain the Chicken: Using tongs, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Tips for Perfect Fried Chicken
- Consistent Oil Temperature: Maintaining the oil at a steady 350°F is crucial for evenly cooked, crispy chicken. If the temperature drops too low, the chicken will absorb more oil and become greasy; if it’s too high, the coating may burn before the chicken is cooked through.
- Resting After Coating: Allowing the coated chicken to rest before frying helps the flour mixture adhere better, resulting in a more uniform and crispy coating.
- Batch Frying: Avoid overcrowding the pot. Fry the chicken in small batches to ensure even cooking and to prevent the oil temperature from dropping too much.