Craving Crispy? Make Your Own Chicken Like KFC at Home Recipe
This KFC-style chicken recipe offers a crispy, flavorful fried chicken experience at home. Marinated in a blend of spices and buttermilk, then coated in a seasoned flour mix and egg white wash, the chicken is deep-fried to golden perfection. Perfect for a satisfying meal, this recipe yields tender, juicy chicken with a crunchy exterior reminiscent of the famous KFC taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken Marinade
- 3 Chicken Breast Fillets (350gms)
- 1½ tsp Ginger Garlic paste
- 1 tbsp Vinegar
- 1 tbsp Lemon juice
- 1 tsp Salt
- ½ tsp White or Black pepper powder
- 250 ml Buttermilk
Flour Mix
- 1½ cup All Purpose Flour
- ½ tsp Thyme
- ½ tsp Basil
- ⅓ tsp Oregano
- 1 tsp Garlic salt
- 1 tsp Dried mustard
- 1 tsp Salt
- 1 tsp Onion powder
- 1 tsp Ginger powder
- 1 tsp Black pepper powder
- 1 tsp White pepper
- 1½ tsp Paprika or Kashmiri Chilli powder
- ½ tsp Cayenne pepper or Red chilli powder
- ½ tsp Celery Salt
Egg Wash
- 3 Egg Whites
- Pinch of Salt
Instructions
- Marinate Chicken: Combine ginger garlic paste, vinegar, lemon juice, salt, and pepper powder. Rub this mixture thoroughly over the chicken breast fillets. Let the chicken marinate for 30 minutes to absorb the flavors.
- Buttermilk Soak: Add buttermilk to the marinated chicken, ensuring the fillets are fully submerged. Cover and refrigerate for 4–6 hours or preferably overnight to tenderize the meat and enhance flavor.
- Prepare Flour Mixture: In a large bowl, mix all-purpose flour with thyme, basil, oregano, garlic salt, dried mustard, salt, onion powder, ginger powder, black pepper, white pepper, paprika or Kashmiri chili powder, cayenne pepper or red chili powder, and celery salt. This spiced flour will form the crispy coating.
- Make Egg Wash: In another bowl, whisk the egg whites with a pinch of salt until slightly frothy. This will help the flour adhere better to the chicken.
- Coat Chicken: Remove chicken from buttermilk. Dredge each piece thoroughly in the flour mixture, then dip in the egg white wash, and immediately coat again in the flour mixture for a double crust.
- Heat Oil: In a deep pan or deep fryer, heat oil to 175°C (350°F). Maintaining this temperature is crucial for even frying and crispy texture.
- Fry Chicken: Carefully place the coated chicken pieces into the hot oil in batches to avoid overcrowding. Fry each side for 6–8 minutes or until the chicken is golden brown and cooked through. Use a thermometer or cut into a piece to ensure no pink remains inside.
- Serve: Remove the chicken from oil and drain on paper towels briefly to remove excess oil. Serve hot immediately for the best taste and crispiness.
Notes
- Marinating the chicken overnight in buttermilk yields the most tender results.
- Ensure oil temperature remains stable to avoid greasy or undercooked chicken.
- Use a thermometer to check chicken internal temperature; it should reach 75°C (165°F) for safety.
- Double coating with flour and egg whites helps create the iconic crispy crust.
- Adjust cayenne and paprika to taste for the desired spice level.
- Serve with dipping sauces like ranch or hot sauce for an enhanced experience.
Keywords: KFC chicken recipe, crispy fried chicken, homemade fried chicken, buttermilk fried chicken, southern fried chicken
