KFC Style Fried Chicken

If you’ve ever craved that crispy fried chicken you get from your favourite fast food joint, but wanted something fresher, juicier, and packed with even more flavor, then this KFC Style Fried Chicken is exactly what you’ve been waiting for. Made at home with love, this version takes all the goodness of classic fried chicken to a whole new level. The secret lies in the seasoning blend and the marinade, making the chicken extra tender, flavorful, and irresistible.

To start, soak the chicken in a buttermilk and pickle juice brine. This not only tenderizes the meat but infuses it with flavor. Adding in the hot sauce also gives the chicken a slight kick. Letting the chicken marinate for several hours is key to achieving that juicy, tender meat inside the crispy crust. Once the chicken is ready, dredge it in a seasoned flour mixture that’s loaded with aromatic spices and herbs. Paprika, garlic powder, onion powder, oregano, thyme, and more spices combine to deliver a wide range of flavour.

Finally, fry the chicken in a deep pan using any high smoke point oil like vegetable or peanut oil until it’s golden brown and crispy. The high heat ensures that the crust is perfectly crunchy while the inside remains tender and juicy. Once fried, lightly season with salt for that perfect balance. Whether you’re serving it with classic sides like mashed potatoes, coleslaw, or biscuits, this KFC Style Fried Chicken is guaranteed to be a hit. And because you made it yourself, you can customize the spices to your taste and make it even better than the takeout version!

What Makes Fried Chicken Crispy

Cornstarch: Adding cornstarch to the flour mix helps create a lighter, crispier crust by absorbing moisture and enhancing the crispiness of the coating.

Keeping the Skin on the Chicken: The fat from the chicken skin helps to crisp up the outer coating, creating a golden, crunchy texture while keeping the meat juicy on the inside.

Pressing & Shaking when dredging: Pressing flour onto the chicken helps the coating adhere better, ensuring an even, crispy crust that sticks throughout frying. Shaking the chicken aggressively once ititss coated in the flour dredge helps to create crackled edges all over the surface of the chicken which when fried make for a crispier experience.

Resting the Chicken on a Wire Rack: Placing the chicken on a wire rack after dredging allows the coating to dry a bit, preventing sogginess and helping it crisp up perfectly during frying. This step helps remove excess moisture from the surface, ensuring a crunchier, crispier texture.

Frying at the Right Temperature: Frying chicken at the correct temperature which is around 340-350°F. This ensures the coating crisps quickly without absorbing excess oil, resulting in a golden, crunchy exterior and tender interior.

Bonus Tip: Double Frying: For extra crispiness, try double frying your chicken. Fry it once at a lower temperature to cook the meat. Rest for 20 minutes then fry it again at a higher temperature to achieve an extra-crispy, golden-brown crust.