Description
Kentucky Fried Chicken brings crispy, golden comfort right to your dinner table with this classic recipe that’ll have everyone begging for seconds. Grab some buttermilk, spices, and your favorite frying pan to create restaurant-quality chicken that’s seriously finger-lickin’ good.
Ingredients
Scale
Primary Ingredients:
- 3 Chicken Breast Fillets
- 250 ml Buttermilk
- 3 Egg Whites
Marinade and Seasonings:
- 1½ Teaspoons Ginger Garlic Paste
- 1 Tablespoon Vinegar
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Salt
- ½ Teaspoon White/Black Pepper Powder
Flour Mix:
- 1½ Cups All Purpose Flour
- 1 Teaspoon Garlic Salt
- 1 Teaspoon Dried Mustard
- 1 Teaspoon Salt
- 1 Teaspoon Onion Powder
- 1 Teaspoon Ginger Powder
- 1 Teaspoon Black Pepper Powder
- 1 Teaspoon White Pepper
- 1½ Teaspoons Paprika or Kashmiri Chilli Powder
- ½ Teaspoon Cayenne Pepper or Red Chilli Powder
- ½ Teaspoon Celery Salt
- ½ Teaspoon Thyme
- ½ Teaspoon Basil
- ⅓ Teaspoon Oregano
- 1 Pinch Salt
Instructions
- Combine 250 ml buttermilk, 1½ tsp ginger garlic paste, 1 tbsp vinegar, 1 tbsp lemon juice, 1 tsp salt, and ½ tsp pepper in a large bowl. Submerge 3 chicken breast fillets completely and refrigerate for 3 hours to maximize flavor absorption.
- Whisk together 1½ cups all-purpose flour with all spices: thyme, basil, oregano, garlic salt, dried mustard, salt, onion powder, ginger powder, black and white pepper, paprika, cayenne pepper, and celery salt in a wide, shallow dish.
- Prepare egg wash by whisking 3 egg whites with a pinch of salt in a separate bowl until slightly frothy.
- Pour vegetable oil into a deep pan, heating to precisely 175°C (350°F). Check temperature with a digital thermometer for accuracy.
- Remove chicken from buttermilk, letting excess liquid drip off. Coat each piece thoroughly in spiced flour mixture.
- Dunk floured chicken into egg wash, ensuring complete coverage. Then re-coat with flour mixture for an extra crispy exterior.
- Carefully lower coated chicken into hot oil, maintaining temperature between 170-180°C. Fry for 7 minutes, turning once halfway through cooking.
- Transfer fried chicken to a wire rack lined with paper towels. Let excess oil drain for 2-3 minutes to preserve crispiness.
- Serve immediately while chicken remains hot and crackling crisp.
Notes
- Marinate chicken for at least 2 hours to ensure deep flavor penetration and tenderize the meat thoroughly.
- Double-coating the chicken creates an extra crispy, thick crust that mimics the signature KFC texture.
- Use a deep-fry thermometer to maintain consistent oil temperature, which prevents greasy chicken and ensures even cooking.
- For a gluten-free version, swap wheat flour with rice flour or cornstarch and use gluten-free buttermilk alternative.
- Prep Time: 2-4 hours
- Cook Time: 6-8 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 490 kcal
- Sugar: 2 g
- Sodium: 1100 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 50 g
- Cholesterol: 70 mg