Crispy KFC Chicken (Print Version)
# Ingredients:
→ Coating Ingredients
01 -
1/4 cup paprika
02 -
3 tablespoons ground white pepper
03 -
1 tablespoon celery salt
04 -
2 teaspoons salt
05 -
1 1/2 teaspoons dried thyme
06 -
1 tablespoon ground ginger
07 -
1 1/2 teaspoons dried basil
08 -
1 teaspoon dried oregano
09 -
2 tablespoons garlic salt
10 -
1 tablespoon ground yellow mustard
11 -
1 tablespoon ground black pepper
12 -
2 cups all-purpose flour
→ For the Chicken
13 -
1 whole chicken, cut into 8 pieces
14 -
1 egg, whisked
15 -
1 cup buttermilk
16 -
Neutral cooking oil for frying (peanut or canola oil)
17 -
Optional: MSG seasoning (such as Accent or Ajinomoto)
# Instructions:
01 -
Combine all coating ingredients in a large mixing bowl. Stir well, then leave it aside.
02 -
Stir together buttermilk and the beaten egg in another bowl. Add the chicken, coating everything evenly. Cover and set it in the fridge for 30 minutes, or even overnight if you want.
03 -
Preheat to 175°F (80°C). Line a baking tray with foil, then lay a wire rack over it.
04 -
Pour 3 inches of oil into a Dutch oven or deep fryer. Warm the oil over medium-high heat until it reaches 350°F (175°C), then adjust the burner to sustain that temperature.
05 -
Remove a chicken piece from the buttermilk mix and let any extra drip away. Coat it in the dry mixture, pressing it on. Shake off the excess and repeat for all pieces.
06 -
Lower the coated chicken carefully into the hot oil, cooking in batches. Give each piece 12 minutes to fry, flipping halfway. The final texture should be crunchy and golden.
07 -
Put the crispy chicken on the wire rack over your baking tray and move it into the oven. Keep it warm while frying the rest.
08 -
Before serving, confirm the chicken's internal temperature is 165°F (75°C). Add a sprinkle of MSG for extra tastiness, but feel free to skip it.
# Notes:
01 -
Don't crowd the pot—it'll stop the chicken from staying crispy.
02 -
MSG is totally optional, and without it, the chicken's still yummy.
03 -
Want it classic? Add sides like mashed potatoes, biscuits, or coleslaw.
04 -
Love more crunch? Double-dip by repeating the buttermilk and flour coating process.