Hamdi Saidani This crispy fried chicken is full of flavor and has a crunchy coating, just like KFC! The secret blend of spices makes it extra delicious. Perfect for a family meal or a weekend treat.
Jump to RecipeIngredients Needed:
- 2 cups all-purpose flour
- ⅔ tablespoon salt
- ½ tablespoon ground thyme
- ½ tablespoon basil
- ⅓ tablespoon oregano
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 1 tablespoon dry mustard powder
- 4 tablespoon paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
- ½ teaspoon Accent flavor enhancer (MSG)
- 1 whole chicken
- 1 egg
- 1 cup full-fat buttermilk
- vegetable shortening
How To Make KFC Fried Chicken Recipe?
- Cut the chicken: Slice the whole chicken into pieces—breasts, thighs, legs, and wings.
- Make the flour mix: In a large shallow bowl, mix flour, salt, thyme, basil, oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, ginger, white pepper, and MSG (if using).
- Prepare the buttermilk mixture: In a separate bowl, whisk together the buttermilk and beaten egg.
- Soak the chicken: Add the chicken to the buttermilk mixture and let it sit for 30 minutes.
- Coat the chicken: Remove the chicken from the buttermilk, letting excess drip off. Coat each piece in the seasoned flour mix, shaking off extra flour. Place it on a wire rack and let it rest for 15 minutes.
- Heat the oil: Fill a deep fryer or Dutch oven halfway with oil or shortening. Heat to 175°C. If using a Dutch oven, check the temperature with a thermometer.
- Fry the chicken: Cook in batches to avoid overcrowding. Breasts and thighs: 15-18 minutes And Wings and legs: 12-13 minutes
- Drain and serve: Place fried chicken on a wire rack over a baking sheet to drain excess oil. Serve hot and enjoy!
Recipe Tips:
- Use Cold Chicken for Better Coating: Keep the chicken cold before breading. This helps the flour stick better and prevents the coating from falling off when frying.
- Double Coat for Extra Crispy Chicken: After the first flour coating, dip the chicken back into the buttermilk and coat it with flour again. This gives a thicker, crunchier crust.
- Shake Off Extra Flour: Too much flour can make the coating fall off while frying. Shake off any excess before placing the chicken in the oil.
- Don’t Overcrowd the Fryer: Fry only a few pieces at a time. If the fryer is too full, the oil temperature drops, making the chicken greasy instead of crispy.
- Let the Chicken Rest After Frying: Place the fried chicken on a wire rack instead of paper towels. This keeps it crispy and prevents it from getting soggy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the fried chicken cool down first. Then, put it in a sealed container and store it in the fridge for up to 4 days.
- Freeze: Once cooled, wrap each piece in plastic or foil and place it in a freezer bag. Freeze for up to 3 months.
- Reheat: Set the air fryer to 175°C. Place the chicken inside and heat for 5-7 minutes, shaking halfway, until crispy.
Nutrition Facts:
- Calories: 400 kcal
- Total Fat: 22g
- Saturated Fat: 6g
- Cholesterol: 90mg
- Sodium: 900mg
- Potassium: 300mg
- Total Carbohydrate: 25g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 30g
Try More James Martin Recipes:
James Martin KFC Fried Chicken Recipe
Course: DinnerCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
45
minutesCooking time
15
minutesCalories
400
kcalThis crispy fried chicken is full of flavor and has a crunchy coating, just like KFC! The secret blend of spices makes it extra delicious. Perfect for a family meal or a weekend treat.
Ingredients
2 cups all-purpose flour
⅔ tablespoon salt
½ tablespoon ground thyme
½ tablespoon basil
⅓ tablespoon oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dry mustard powder
4 tablespoon paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
½ teaspoon Accent flavor enhancer (MSG)
1 whole chicken
1 egg
1 cup full-fat buttermilk
vegetable shortening
Directions
- Cut the chicken: Slice the whole chicken into pieces—breasts, thighs, legs, and wings.
- Make the flour mix: In a large shallow bowl, mix flour, salt, thyme, basil, oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, ginger, white pepper, and MSG (if using).
- Prepare the buttermilk mixture: In a separate bowl, whisk together the buttermilk and beaten egg.
- Soak the chicken: Add the chicken to the buttermilk mixture and let it sit for 30 minutes.
- Coat the chicken: Remove the chicken from the buttermilk, letting excess drip off. Coat each piece in the seasoned flour mix, shaking off extra flour. Place it on a wire rack and let it rest for 15 minutes.
- Heat the oil: Fill a deep fryer or Dutch oven halfway with oil or shortening. Heat to 175°C. If using a Dutch oven, check the temperature with a thermometer.
- Fry the chicken: Cook in batches to avoid overcrowding. Breasts and thighs: 15-18 minutes And Wings and legs: 12-13 minutes
- Drain and serve: Place fried chicken on a wire rack over a baking sheet to drain excess oil. Serve hot and enjoy!
Notes
- Use Cold Chicken for Better Coating: Keep the chicken cold before breading. This helps the flour stick better and prevents the coating from falling off when frying.
- Double Coat for Extra Crispy Chicken: After the first flour coating, dip the chicken back into the buttermilk and coat it with flour again. This gives a thicker, crunchier crust.
- Shake Off Extra Flour: Too much flour can make the coating fall off while frying. Shake off any excess before placing the chicken in the oil.
- Don’t Overcrowd the Fryer: Fry only a few pieces at a time. If the fryer is too full, the oil temperature drops, making the chicken greasy instead of crispy.
- Let the Chicken Rest After Frying: Place the fried chicken on a wire rack instead of paper towels. This keeps it crispy and prevents it from getting soggy.