Description
Crispy Colonel Sanders Chicken whisks up memories of classic Southern comfort from Kentucky, delivering finger-licking goodness straight to your plate with perfectly seasoned, golden-brown crunch that feels like home.
Ingredients
Scale
Main Ingredients:
- 500 grams chicken drumsticks
- 1 ½ cups buttermilk
- 1 cup bread crumbs
- 2 to 3 cups oil for deep frying
Coating and Binding:
- 2 tablespoons cornstarch
- 1 egg white
Seasonings:
- 1 teaspoon red chilli powder
- 1 teaspoon onion powder
- 1 teaspoon mixed herbs
- ¾ tablespoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon allspice
- ¼ teaspoon salt
Instructions
- Whisk 1 ½ cups buttermilk with ¼ tsp salt in a large bowl. If buttermilk is unavailable, mix ½ tsp yogurt with 1 cup water.
- Thoroughly clean 500 grams chicken drumsticks and submerge them completely in the buttermilk mixture. Seal the bowl and refrigerate for minimum 4 hours, preferably overnight.
- Remove chicken from refrigerator and let sit at room temperature for 15 minutes before preparing.
- Combine ½ tsp salt, 1 tsp red chili powder, ½ tsp ground black pepper, ¼ tsp allspice, ¾ tbsp garlic powder, 1 tsp onion powder, and 1 tsp mixed herbs in a small bowl.
- Drain buttermilk from chicken pieces and coat thoroughly with prepared seasoning mixture. Massage spices into chicken for 2-3 minutes.
- Sprinkle 2 tbsp cornstarch over seasoned chicken and mix until evenly distributed.
- Separate 1 egg white in a separate bowl. Add 3-4 tbsp buttermilk and whisk together.
- Pour egg white mixture over chicken, ensuring each piece is lightly moistened.
- Spread 1 cup bread crumbs on a flat tray. Dredge each chicken piece completely in bread crumbs, pressing gently to adhere.
- Let coated chicken rest for 10 minutes to help breading set.
- Heat 2-3 cups oil in a deep pan to 350°F. Use a thermometer for precise temperature.
- Carefully lower 2-3 chicken pieces into hot oil. Maintain medium heat throughout frying.
- Fry chicken for 12-15 minutes, turning occasionally, until exterior becomes deep golden brown and internal temperature reaches 165°F.
- Remove chicken using a slotted spoon and drain on paper towels to remove excess oil.
- Serve immediately with preferred dipping sauce while chicken remains crisp and hot.
Notes
- Brining overnight transforms ordinary chicken into tender, juicy meat that practically melts in your mouth.
- When coating chicken, press bread crumbs firmly to ensure a crisp, even layer that locks in moisture and creates that signature crunch.
- Use a deep, heavy-bottomed pan for consistent oil temperature, which prevents greasy chicken and guarantees a perfectly golden exterior.
- Room temperature chicken ensures more even cooking, so remove it from the refrigerator about 30 minutes before breading to help achieve that restaurant-style result.
- Prep Time: Overnight (or at least 4 hours) for brining plus 15 minutes
- Cook Time: 15-20 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 120 mg