Kfc Recipe

Rinse and pat dry the chicken pieces with paper towels. Trim excess skin if desired.

In a large bowl or resealable bag, combine buttermilk, kosher salt (1.5 tbs), black pepper (1 tsp), garlic powder (1 tsp), and paprika (1 tsp). Stir to combine.

Submerge the chicken pieces in the buttermilk mixture, cover (or seal bag) and refrigerate for at least 4 hours, preferably overnight (8–12 hours). This tenderizes the meat and seasons it through.

When ready to cook, remove chicken from refrigerator and let sit at room temperature for 20–30 minutes while you prepare the dredge and oil.

In a wide shallow bowl or rimmed baking sheet, whisk together the flour (2 cups), cornstarch (1/4 cup), salt (1 tbs), white pepper (1/2 tsp), onion powder (1 tsp), celery salt (1/2 tsp), dried oregano (1/2 tsp), dried thyme (1/2 tsp), paprika (1 tsp), cayenne (1/4 tsp), and baking powder (1/2 tsp). Ensure spices are evenly distributed.

Set up a breading station: the seasoned flour in a wide tray, the egg wash (beat 2 eggs with 1/4 cup milk) in a shallow bowl, and a clean tray or rack for resting the breaded pieces.

Working one piece at a time, shake off excess buttermilk from the chicken, dip into the egg wash to coat (optional for extra crust adhesion), then press thoroughly into the flour mixture, coating all sides. For an extra-crisp double-layer crust, return the floured piece to the egg wash and then press again into the flour mixture.

Place breaded pieces on a wire rack and let rest for 10–20 minutes. This helps the coating set and adhere better during frying.

Pour oil into a deep heavy pot or Dutch oven so the oil depth is about 2 inches. Heat over medium-high heat until the oil reaches 325–350°F (163–177°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture into the oil — it should sizzle steadily and not burn immediately.

Working in batches (do not overcrowd the pot), carefully lower chicken pieces into the hot oil using tongs. Maintain oil temperature between 300–350°F; adjust heat as needed.

Fry bone-in pieces for approximately 12–18 minutes per batch depending on size: drumsticks and thighs ~12–15 minutes, breasts ~15–18 minutes. Turn pieces halfway through cooking for even browning. The internal temperature should reach 165°F (74°C) near the bone.

Remove cooked chicken to a wire rack set over a baking sheet to drain. Keep in a warm oven (200°F / 93°C) if holding multiple batches so all pieces finish hot and crispy.

Let the chicken rest 5 minutes before serving so juices redistribute. Serve hot with your choice of sides (mashed potatoes, coleslaw, biscuits) and dipping sauces.

Leftovers: cool completely, refrigerate in an airtight container for up to 3 days. Re-crisp in a 375°F (190°C) oven for 10–15 minutes.