Description
This homemade KFC-style fried chicken recipe recreates the classic crispy, flavorful fried chicken with a blend of herbs and spices. Marinated in a spiced buttermilk mixture and coated in a seasoned flour blend, the chicken is fried to golden perfection, producing a juicy and crunchy treat perfect for any occasion.
Ingredients
Scale
Marinade
- 2 1/2 cups Buttermilk
- 2 teaspoons Paprika
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Dried Ginger
- 1 teaspoon Garlic Salt
- 1/2 teaspoon Dried Basil
- 1/3 teaspoon Dried Oregano
- 1/2 teaspoon Celery Salt
- 1/2 teaspoon Dry Mustard
- 1/2 teaspoon Ground Black Pepper
- 1/2 teaspoon Ground White Pepper
- 1/2 teaspoon Salt
Flour Coating
- 4 cups All-Purpose Flour
- 2 teaspoons Paprika
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Dried Ginger
- 1 teaspoon Garlic Salt
- 1/2 teaspoon Dried Basil
- 1/3 teaspoon Dried Oregano
- 1/2 teaspoon Celery Salt
- 1/2 teaspoon Dry Mustard
- 1/2 teaspoon Ground Black Pepper
- 1/2 teaspoon Ground White Pepper
- 1/2 teaspoon Salt
Other Ingredients
- 8 Chicken Drumsticks
- Frying Oil (as needed for deep frying)
Instructions
- Prepare the Marinade: In a large bowl, combine 2 teaspoons paprika, 1/2 teaspoon each of dried thyme and dried ginger, 1 teaspoon garlic salt, 1/2 teaspoon dried basil, 1/3 teaspoon dried oregano, 1/2 teaspoon celery salt, 1/2 teaspoon dry mustard, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground white pepper, 1/2 teaspoon salt, and 2 1/2 cups buttermilk. Mix well to ensure the spices are evenly distributed in the buttermilk.
- Marinate the Chicken: Submerge the 8 chicken drumsticks into the prepared buttermilk spice mixture, coating them thoroughly. Cover and refrigerate to marinate for 24 hours, allowing the flavors to penetrate the chicken and tenderize the meat.
- Prepare the Flour Coating: In a separate bowl, combine 4 cups all-purpose flour, 2 teaspoons paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon dried ginger, 1 teaspoon garlic salt, 1/2 teaspoon dried basil, 1/3 teaspoon dried oregano, 1/2 teaspoon celery salt, 1/2 teaspoon dry mustard, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground white pepper, and 1/2 teaspoon salt. Mix thoroughly to evenly distribute the seasoning throughout the flour.
- Coat the Chicken: Remove the marinated chicken drumsticks from the buttermilk mixture one by one, letting excess drip off. Dredge and thoroughly coat each piece in the seasoned flour mixture, ensuring an even and thick layer surrounds the chicken for maximum crispiness when fried.
- Heat the Oil: In a deep pot or heavy-bottomed pan, heat frying oil to approximately 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces for even cooking.
- Fry the Chicken: Carefully place the coated chicken drumsticks into the hot oil, avoiding overcrowding the pot. Fry each batch for about 8 minutes, turning as needed to achieve a golden brown crust on all sides. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C) for safe consumption.
- Drain and Serve: Transfer the fried chicken onto a plate lined with paper towels to absorb excess oil. Let rest briefly before serving to maintain juiciness and crispiness. Enjoy your homemade KFC-style fried chicken hot.
Notes
- Marinating the chicken overnight enhances flavor depth and tenderness.
- Use a thermometer to maintain oil temperature for crispy, non-greasy chicken.
- Do not overcrowd the frying pot to ensure even cooking and prevent temperature drops.
- Adjust spices according to personal preference to suit taste.
- Leftover chicken can be reheated in an oven to maintain crispiness.
- Prep Time: 25 minutes
- Cook Time: 8 minutes per batch (approximately 20 minutes total)
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: KFC style fried chicken, homemade fried chicken, crispy fried chicken recipe, southern fried chicken, buttermilk fried chicken, deep-fried chicken
