Kentucky Fried Chicken
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17 Ingredients
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40 min total
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Serves Serves 4
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Medium
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United States
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Chicken
Recipe byThe ZestyPlate Kitchen
Homemade KFC-style fried chicken: coated in a blend of eleven herbs and spices and fried until golden and crunchy, juicy within.
This is fried chicken built to taste like the famous Kentucky original: a spice-loaded crust fried until it shatters, wrapped around juicy, tender meat. The blend of around eleven herbs and spices is what gives that savoury, peppery hit you recognise straight away. Make it once at home and the takeaway bucket starts to lose its appeal.
Jump to recipe
Prep 20 min
Cook 20 min
Total 40 min
Medium
Scale:
- 1 whole Chicken
- 2 quarts neutral frying Oil
- 1 Egg White
- 1 1/2 cups Flour
- 1 tablespoon Brown Sugar
- 1 tablespoon Salt
- 1 tablespoon Paprika
- 2 teaspoons Onion Salt
- 1 teaspoon Chili Powder
- 1 teaspoon Black Pepper
- 1/2 teaspoon Celery Salt
- 1/2 teaspoon Sage
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Allspice
- 1/2 teaspoon Oregano
- 1/2 teaspoon Basil
- 1/2 teaspoon Marjoram
Tags:
Meat Spicy
Preparation
- Preheat the fryer to 350F. Mix together all the spice ingredients thoroughly.
- Combine the spice mix with the flour, brown sugar and salt.
- Dip the chicken pieces in egg white to coat lightly, then move them into the flour mixture, turning a few times so the flour really clings. Repeat with all the pieces.
- Let the chicken rest for 5 minutes so the crust can dry a little.
- Fry in batches: breasts and wings take 12 to 14 minutes, legs and thighs a few minutes longer, until a thermometer in the thickest part reads 165F.
- Drain on paper towels and serve hot.
Tips from the ZestyPlate Kitchen
- Work the spices right through the flour so every piece picks up an even, well-seasoned coating.
- Rest the coated chicken before it hits the oil. The crust grips better and dries into a crunchier shell.
- Hold the oil steady at around 350F. Too cool and it turns greasy, too hot and the crust burns before the meat is done.
- Check with a thermometer that the chicken hits 75C at its thickest point.
Frequently Asked Questions
Coat the chicken well, rest it so the flour hydrates and sets, and fry at a steady temperature. Dipping it twice in egg and flour gives even more crunch.
Yes. For a lighter result, coat the chicken and bake or air-fry until golden and cooked through, though it won't be quite as crisp as deep-fried.
The oil was most likely too cool. Keep it around 350F and don't crowd the pan, which pulls the temperature down.
Yes. Make up a big batch of the seasoned flour and keep it airtight, so frying day is quick and fuss-free.
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