Kfc Recipe

In a large bowl, whisk together 2 cups buttermilk, 1 tablespoon salt, 1 teaspoon sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper until combined.

Add the chicken pieces to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

About 30–60 minutes before frying, remove the chicken from the refrigerator to come closer to room temperature for even cooking.

Pour vegetable oil into a deep heavy pot or deep fryer to a depth of about 3–4 inches (enough to fully submerge pieces) and heat to 325–350°F (160–175°C). Use a thermometer to maintain temperature.

While oil heats, in a large shallow bowl or baking dish combine 3 cups all-purpose flour, 2 teaspoons salt, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon celery salt, 1 teaspoon white pepper, 1 teaspoon black pepper, and 1 teaspoon baking powder. Whisk to evenly distribute seasonings.

Remove one piece of chicken from the buttermilk brine, allowing excess to drip back into the bowl.

For a single-dip method: thoroughly coat the chicken piece in the seasoned flour, pressing the flour onto the surface to form an even crust. Place on a wire rack and repeat with remaining pieces.

Optional Double-Dip (for extra-crispy crust)

For extra crispiness, beat 2 eggs with 1 tablespoon milk in a bowl to make an egg wash. After the first flour coating, dip the chicken into the egg wash, then dredge again in the seasoned flour, pressing to adhere. Place coated pieces on a wire rack and let rest 10–15 minutes so the coating sets.

Confirm oil temperature at 325–350°F (160–175°C). Fry chicken in batches without crowding (2–4 pieces depending on pot size), maintaining oil temperature by adjusting heat between batches.

Fry bone-in pieces about 12–15 minutes per batch for wings and drumsticks, and 15–18 minutes for larger thighs and breasts, turning occasionally for even browning. Internal temperature should reach 165°F (74°C) measured at the thickest part without touching bone.

If the crust browns too quickly before the interior is cooked, reduce heat slightly and continue frying until internal temp is reached.

Use a slotted spoon or tongs to transfer fried chicken to a wire rack set over a baking sheet to drain and keep crisp. Do not stack pieces.

Let chicken rest 5 minutes. Optionally season lightly with a pinch of salt while still hot. Serve hot with preferred sides (biscuits, coleslaw, mashed potatoes) and dipping sauces.