KFC Chicken Recipe

  Recreating KFC's famous fried chicken at home is a fun challenge! While the exact recipe is a closely guarded secret, here's a homemade version that captures the crispy, flavorful essence of KFC chicken:

Ingredients:

For the Chicken:

• 8 pieces of chicken (mix of drumsticks, thighs, wings, breasts)
• 2 cups buttermilk
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 teaspoon black pepper
• Vegetable oil, for frying

For the Coating:

• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 teaspoon black pepper

Instructions:

1. Marinate the Chicken:

   • In a large bowl, combine buttermilk, salt, paprika, garlic powder, onion powder, dried thyme, dried oregano, and black pepper.
   • Add the chicken pieces to the bowl, making sure they are fully submerged in the buttermilk mixture.
   • Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This step helps tenderize the chicken and infuse it with flavor.

2. Prepare the Coating:

   • In another large bowl, mix together flour, salt, paprika, garlic powder, onion powder, dried thyme, dried oregano, and black pepper.

3. Fry the Chicken:

   • Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
   • Remove the chicken from the buttermilk marinade, allowing any excess to drip off.
   • Dredge each piece of chicken in the seasoned flour mixture, making sure to coat evenly and shaking off any excess flour.

4. Fry in Batches:

   • Carefully place a few pieces of chicken in the hot oil, being cautious not to overcrowd the pot.
   • Fry the chicken for about 15-18 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C) for dark meat and 170°F (77°C) for white meat.
   • Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil.

5. Serve:

   • Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
   • Serve the homemade KFC-style chicken hot, alongside your favorite sides like coleslaw, mashed potatoes, or biscuits.

Tips:

• For extra crispy chicken, you can double-dip the chicken in the flour mixture after the initial coating.
• Use a thermometer to monitor the oil temperature to ensure the chicken cooks evenly and stays crispy.
• Adjust the seasoning in the flour coating to your taste preferences.
• Leftovers can be refrigerated and reheated in the oven to maintain crispiness.