INSTRUCTIONS:
Follow these steps to achieve that signature KFC taste and texture:
Marinate the Chicken:
Rinse the chicken pieces under cold water and pat them dry with paper towels.
Place the chicken in a large bowl or resealable plastic bag and pour the buttermilk over it, ensuring all pieces are well-coated.
Cover and refrigerate for at least 2 hours, or overnight for best results.
Prepare the Flour Mixture:
In a large bowl, combine the flour with all the spices: salt, black pepper, paprika, white pepper, garlic powder, onion powder, ground mustard, celery salt, ground ginger, dried basil, dried oregano, dried thyme, and ground sage.
Mix well to ensure the spices are evenly distributed throughout the flour.
Coat the Chicken:
Remove the chicken from the buttermilk, letting any excess drip off.
Dredge each piece of chicken in the flour mixture, pressing the flour onto the chicken to ensure a thick, even coating.
Place the coated chicken on a wire rack and let it rest for 20-30 minutes. This step helps the coating adhere better during frying.
Fry the Chicken:
In a large, deep skillet or Dutch oven, heat about 3 inches of vegetable oil to 350°F (175°C).
Carefully add the chicken pieces to the hot oil, being sure not to overcrowd the pan. Fry in batches if necessary.
Fry the chicken for about 12-15 minutes, turning occasionally, until the coating is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oil and drain on a wire rack set over a baking sheet. This helps keep the coating crispy by allowing excess oil to drip away.
Serve:
Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Serve the chicken hot, with your favorite sides like mashed potatoes, coleslaw, and biscuits for a complete KFC-style meal.
Why This Recipe Works
Flavorful Coating: The combination of spices in the flour mixture closely mimics the original KFC seasoning, providing a burst of flavor in every bite.
Buttermilk Marination: Marinating the chicken in buttermilk tenderizes the meat and helps the coating adhere better, resulting in a juicier, more flavorful chicken.
Crispy Texture: Letting the coated chicken rest before frying helps the coating set, ensuring a crispy, crunchy texture that is characteristic of KFC chicken.
Proper Frying Technique: Frying the chicken at the right temperature and in batches prevents the oil temperature from dropping too much, which helps achieve a crispy, non-greasy finish.
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