The Crispy Guide to Homemade KFC Chicken

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© Gourmandize

Homemade KFC chicken

The original KFC chicken is cooked with a special type of pressure fryer, which speeds up the cooking time significantly and leaves the chicken with a perfectly crispy exterior and moist, juicy interior. To get similar results at home, try brining the chicken in a buttermilk and egg marinade first, and use an electric deep fryer or large Dutch oven for frying. Then finish the cooking in the oven so the chicken doesn't get cold or soggy.

Ingredients for 4 servings

• 2 cups all-purpose flour
• 2 tsp salt
• 1/2 tbsp thyme
• 1/2 tbsp basil
• 1 tsp dried oregano
• 1 tbsp celery salt
• 1 tbsp ground black pepper
• 1 tbsp ground yellow mustard
• 1/4 cup paprika
• 2 tbsp garlic salt
• 1 tbsp ground ginger
• 3 tbsp white pepper
• 1 cup buttermilk
• 1 egg, beaten
• 8 chicken pieces (drumsticks and wings)
• Neutral oil, for frying

Instructions

1. In a large mixing bowl, combine the flour and seasonings.
2. In another large mixing bowl, whisk together the buttermilk and beaten egg until combined.
3. Add the chicken to the buttermilk marinade, tossing well to coat each piece. Cover the bowl with plastic wrap and let marinate for 30 min. on the kitchen counter. If you want to let the chicken marinate overnight, place it in the fridge.
4. Preheat the oven to 175°F. Place an ovenproof wire cooling rack on top of a baking sheet lined with aluminum foil and set aside.
5. Electric deep fryer instructions: Fill the electric deep fryer with neutral oil (stop at the maximum capacity) and heat to 350°F. Then turn the heat down to medium-low.
6. Dutch oven instructions: Heat 3 inches of neutral oil in a large Dutch oven to 350°F. Then turn the heat down to medium-low.
7. Use a deep fryer thermometer to check the temperature before cooking.
8. Take a piece of chicken and let the excess marinade run off before adding it to the flour and seasoning mixture. Coat the chicken well all over, applying pressure to get the batter to stick. Give the chicken a quick shake, then carefully lower it into the hot oil with tongs or a slotted spoon. 
9. Dredge two or three more chicken pieces, and add them to the fryer or Dutch oven. Make sure you leave enough space for the chicken pieces to cook evenly.
10. Let the chicken cook for about 6 min., then flip over and cook for 6 min. more.
11. When the crust is golden brown, remove the chicken from the oil and transfer to the wire cooling rack atop the lined baking sheet. Place in the preheated oven.
12. Bring the oil back to 350°F, then turn the heat down to medium-low before continuing with the remaining chicken pieces.
13. Repeat steps 10 and 11.
14. Let the chicken continue cooking in the oven until each piece has an internal temperature of 165°F.
15. Serve immediately.

Want to make a whole KFC dinner at home? Check out these easy recipes for the classic menu sides!