This recipe recreates the crispy, golden magic of KFC-style fried chicken using simple pantry ingredients and a few clever techniques. The chicken is soaked in tangy buttermilk to tenderize and infuse flavor, then dredged in a seasoned flour mix that delivers a satisfying crunch. Perfect for family dinners, weekend indulgence, or sharing with neighbors, this dish is budget-friendly, deeply satisfying, and easily adaptable for gluten-free or air-fried versions.
🧂 INGREDIENTS:
For the Chicken:
- 1 kg chicken pieces (drumsticks, thighs, or mixed cuts)
- 2 cups buttermilk (or 2 cups milk + 1 tbsp vinegar or lemon juice)
- Salt to taste
For the Coating:
- 2 cups all-purpose flour
- 1 tsp paprika (for color and mild heat)
- 1 tsp garlic powder (for savory depth)
- 1 tsp onion powder (adds aromatic sweetness)
- 1 tsp black pepper (for gentle spice)
- 1 tsp salt (adjust to taste)
- Optional: ½ tsp cayenne pepper (for extra heat), 1 tsp dried herbs like thyme or oregano
For Frying:
- Vegetable oil (canola, sunflower, or peanut oil), enough for deep frying
👨‍🍳 INSTRUCTIONS:
1. Marinate the Chicken (Flavor + Tenderness)
- In a large bowl, combine buttermilk with a pinch of salt.
- Add chicken pieces and ensure they’re fully submerged.
- Cover and refrigerate for at least 2 hours, ideally overnight. This step softens the meat and infuses it with flavor.
Wellness Tip: Buttermilk’s lactic acid helps break down proteins, making the chicken more digestible and tender.
2. Prepare the Seasoned Flour
- In a separate bowl, mix flour with paprika, garlic powder, onion powder, black pepper, and salt.
- Stir well to ensure even distribution of spices.
Flavor Note: This blend mimics the classic KFC seasoning profile—savory, aromatic, and slightly peppery.
3. Dredge the Chicken
- Remove chicken from the buttermilk, letting excess drip off.
- Coat each piece thoroughly in the seasoned flour mix. Press the flour into the chicken to ensure a thick, even crust.
- For extra crunch, double dredge: dip coated chicken back into buttermilk, then re-coat in flour.
Pro Tip: Let the coated chicken rest on a wire rack for 10–15 minutes before frying. This helps the crust adhere better.
4. Fry to Perfection
- Heat oil in a deep pan to 170–180°C (340–355°F).
- Fry chicken in batches, avoiding overcrowding. Cook each piece for 10–12 minutes, turning occasionally, until golden brown and cooked through.
- Use a meat thermometer to ensure internal temperature reaches 75°C (165°F).
- Drain on paper towels or a wire rack.
Eco Tip: Strain and reuse oil for future frying to reduce waste.
5. Serve & Enjoy
- Serve hot with coleslaw, mashed potatoes, or a fresh salad.
- Add a drizzle of honey or hot sauce for a flavor twist.
- For a wellness boost, pair with fermented pickles or a turmeric slaw.
🌱 OPTIONAL ADAPTATIONS:
- Gluten-Free: Use rice flour or a gluten-free flour blend.
- Air-Fried Version: Spray coated chicken with oil and air fry at 200°C (390°F) for 20–25 minutes, flipping halfway.
- Vegan Alternative: Use oyster mushrooms or tofu slices marinated in plant-based milk and dredged in seasoned flour.
This recipe is a crowd-pleaser and a fantastic canvas for your creativity. Want to add aloe vera-infused slaw or turmeric dipping sauce next? I’d love to help you build that out too.