Homemade KFC-Style Fried Chicken

The KFC Original Recipe Chicken is a well-known and closely guarded secret, but many home cooks have attempted to replicate it. The recipe is famed for its blend of 11 herbs and spices, giving it a distinctive flavor. While the exact recipe is proprietary, you can create a deliciously similar version at home with this adapted recipe.

Ingredients:

For the Marinade:

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 2 cups buttermilk
• 1 tablespoon hot sauce (optional)

For the Coating:

• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1/2 teaspoon ground mustard
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground turmeric (for color)
• 1/4 teaspoon cayenne pepper (adjust to taste for heat)

For Frying:

• Vegetable oil (for deep frying)

Instructions:

1. Marinate the Chicken:

• In a large bowl, combine the buttermilk and hot sauce (if using).
• Submerge the chicken pieces in the buttermilk mixture. Cover and refrigerate for at least 2 hours, or overnight for the best results. This step helps tenderize the chicken and infuses flavor.

1. Prepare the Coating:

• In a large shallow dish or bowl, mix together all the coating ingredients: flour, paprika, garlic powder, onion powder, oregano, thyme, basil, black pepper, salt, white pepper, ground mustard, celery salt, ground ginger, turmeric, and cayenne pepper.

1. Dredge the Chicken:

• Remove the chicken pieces from the buttermilk marinade, allowing any excess to drip off.
• Coat each piece thoroughly in the flour mixture, pressing it into the coating to ensure it adheres well. For an extra crispy texture, you can double coat by dipping the chicken back into the buttermilk and then into the flour mixture again.

1. Heat the Oil:

• Heat a few inches of vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain the correct temperature.

1. Fry the Chicken:

• Carefully add the chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry in batches if necessary.
• Cook the chicken until it is golden brown and crispy, and the internal temperature reaches 165°F (74°C). This usually takes about 12-15 minutes per batch, depending on the size of the pieces.

1. Drain and Serve:

• Remove the chicken from the oil and let it drain on a wire rack set over a baking sheet or paper towels.
• Allow the chicken to rest for a few minutes before serving to ensure it remains crispy.

Tips for Success:

• Marinating Time: Marinating the chicken overnight in buttermilk will result in the most tender and flavorful chicken.
• Maintaining Oil Temperature: Keeping the oil at the right temperature is crucial for crispy chicken. If the oil is too hot, the coating will burn before the chicken is cooked through. If it’s too cool, the coating will become soggy.
• Coating: For an extra crispy coating, double coat the chicken as described above.

Enjoy your homemade KFC-style fried chicken, which captures the essence of the famous original recipe with your own touch of flavor!