Method:
1. Marinate the Chicken:
Start by marinating your chicken in buttermilk for at least 1-2 hours (or up to overnight) in the refrigerator. The buttermilk tenderizes the chicken and helps the flour coating adhere to the meat. If you don’t have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice and letting it sit for 5 minutes.
2. Prepare the Flour Coating:
In a large bowl, combine the flour with the 11 herbs and spices listed above. Stir well to make sure the spices are evenly distributed throughout the flour mixture. This will form the dry coating that gives the chicken its signature crispy texture and flavor.
3. Dredge the Chicken:
Take each piece of marinated chicken and dredge it in the seasoned flour mixture. Make sure to coat each piece evenly and press lightly to help the flour adhere. For an extra crispy texture, you can double-dip the chicken by first dipping it back into the buttermilk and then back into the flour mixture. This adds an extra layer of crunch.
4. Heat the Oil:
In a large, heavy skillet or Dutch oven, heat about 2-3 inches of vegetable oil to 350°F (175°C). Use a thermometer to check the temperature, as this is crucial for achieving the right texture. If the oil is too hot, the chicken will burn; too cold, and the chicken will be soggy.
5. Fry the Chicken:
Carefully lower the chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches if necessary. Cook for 12-15 minutes per batch, turning occasionally to ensure even cooking. The chicken should be golden brown and crispy on the outside and fully cooked on the inside, with an internal temperature of at least 165°F (74°C).
6. Drain and Rest:
Once the chicken is cooked, remove it from the oil and place it on a wire rack or paper towels to drain any excess oil. Let it rest for a few minutes to allow the juices to redistribute and the coating to firm up.
7. Serve and Enjoy:
Serve your homemade KFC-inspired chicken hot, with your favorite sides like mashed potatoes, coleslaw, biscuits, or corn on the cob. Enjoy the crispy, flavorful chicken that’s reminiscent of the KFC Original Recipe!
Tips for the Best Homemade Fried Chicken:
- Use a Thermometer: The key to perfectly fried chicken is maintaining the right oil temperature. Too hot, and the outside will burn; too cold, and the chicken will soak up excess oil.
- Double-Coating: For extra crunch and texture, don’t be afraid to double-dip your chicken in the buttermilk and flour mixture. This will give you that signature KFC-style crispy crust.
- Rest the Chicken: Allowing the chicken to rest after frying ensures that it retains its juiciness and that the coating stays crispy.
- Adjust the Spices: Feel free to tweak the seasoning to suit your taste. If you like a spicier kick, you can add cayenne pepper or chili powder to the flour mixture.
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