Description
A delicious and crispy homemade version of KFC chicken, using a blend of herbs and spices for authentic flavor.
Ingredients
Scale
- 10 pieces of chicken (legs and thighs recommended)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 1 teaspoon white pepper
Instructions
- In a large bowl, pour the buttermilk over the chicken pieces. Make sure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
- In another bowl, combine the flour with the herbs and spices listed above.
- Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
- Heat oil in a deep fryer or a large heavy pot to 350°F (175°C).
- Take each chicken piece and dip it into the flour mixture, ensuring it is thoroughly coated. Shake off any excess flour.
- Carefully place the coated chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for approximately 12-15 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain the excess oil.
- Allow the chicken to rest for 10 minutes before serving.
Notes
- For maximum flavor, marinate the chicken overnight in buttermilk.
- Ensure the oil temperature is accurate to achieve the perfect crunch.
- Use a thermometer to check the chicken’s internal temperature for doneness.
- Prep Time: 240
- Cook Time: 30
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg