Homemade KFC Original Recipe Chicken

Homemade KFC Original Recipe Chicken

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Experience the beloved taste of KFC’s Original Recipe Chicken right in your kitchen! This recipe captures the perfect blend of spices and the secret frying technique that creates a crunchy, flavorful, and juicy fried chicken. Perfect for family gatherings, picnics, or a comforting meal at home, this version is sure to impress.

Ingredients:

For the Chicken:

  • 4 lbs (about 1.8 kg) chicken pieces (legs, thighs, wings, breasts)
  • 2 cups buttermilk
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For the Flour Mixture:

  • 3 cups all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon white pepper
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon MSG (optional)
  • 1 teaspoon salt

For Frying:

  • Vegetable oil (enough for deep frying)

Instructions:

  1. Marinate the Chicken:
    • In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, and onion powder.
    • Add the chicken pieces to the marinade, ensuring they are fully submerged.
    • Cover and refrigerate for at least 4 hours, preferably overnight. This helps tenderize the chicken and infuses it with flavor.
  2. Prepare the Flour Mixture:
    • In a separate bowl, mix together the flour, paprika, dried thyme, dried basil, white pepper, baking powder, baking soda, MSG (if using), and salt.
    • Stir well to combine all the ingredients evenly.
  3. Coat the Chicken:
    • Remove the marinated chicken from the refrigerator. Allow it to sit at room temperature for about 15 minutes.
    • Dredge each piece of chicken in the flour mixture, making sure to coat it evenly.
    • Shake off any excess flour and place the coated chicken on a wire rack. Let it rest for about 10-15 minutes to help the coating adhere better.
  4. Heat the Oil:
    • In a large, deep skillet or a deep fryer, heat vegetable oil to 350°F (175°C). You need enough oil to submerge the chicken pieces halfway.
  5. Fry the Chicken:
    • Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the pan.
    • Fry in batches, cooking for about 12-15 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
    • Use a thermometer to check the temperature for perfect frying.
  6. Drain and Serve:
    • Once cooked, transfer the chicken to a wire rack or paper towels to drain any excess oil.
    • Let it rest for a few minutes to allow the juices to redistribute.
    • Serve hot with your favorite sides like coleslaw, mashed potatoes, or biscuits.

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