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I have a few tips and notes that you should definitely pay attention to before making this KFC fried chicken recipe.
Choosing your chicken for deep frying
Some people place a lot of importance on various pieces of fryer chicken.
If you do, you probably already know that legs and wings cook much faster than chicken breasts and thighs.
Instead of cooking a whole chicken or a variety of parts, I’ve found it much easier to make batches of any kind of chicken (not just this KFC recipe) using the same cut of chicken for all the pieces.
Knowing that they all cook at the same pace helps me be more efficient in the kitchen.
If I’m just feeding my husband and kids chicken I usually cook all drumsticks. They’re the easiest for my kids to eat!
Deep frying this KFC fried chicken
KFC fried chicken made in actual restaurants is cooked in an industrial pressure fryer.
The average person doesn’t own one, so your cooking method won’t be identical to how KFC makes their fried chicken.
A tabletop deep fryer is the most controlled way to deep fry at home, but make sure you have one big enough to fry more than two or three pieces of chicken at a time. This deep fryer is the right size with excellent reviews.
Deep frying chicken without a deep fryer? If you’re not up to owning a deep fryer, you can use a heavy pot on the stove, especially if you’re frying smaller pieces.
I’ve seen some huge chicken breasts and really plump chicken thighs in the grocery store, so make sure the sizes will fit in your pan of choice.
If you do some research on deep frying on a stove, you’ll hardly see any recommendations for using anything other than a frying pan.
I find this strange–I wish more people would suggest deep frying in dutch ovens. Using a deep pot minimizes splatters, which is a big deal where I’m concerned.
Plus, there are a million uses for a heavy dutch oven. If you have one you’ll use is for far more than just one fried chicken recipe!
Oil for frying KFC fried chicken
Choosing your oil for deep frying anything can be confusing – there are so many options!
Peanut oil: If you’re new to deep frying try to use peanut oil. It’s nearly flavorless and it burns at a higher temperature than most other oils.
Vegetable shortening (Crisco): You don’t have to tell me how bad shortening is for you. I swear, I already know! But I once heard you should cook with the ingredients your grandmother used. Well, my grandma used Crisco when she did her deep frying 🙂
If you only deep fry once in a blue moon then Crisco is a great option. If you’re deep frying on a regular basis, you should probably use canola oil or grapeseed oil. Or get an air fryer.
Canola oil: This is another good choice for deep frying chicken.
Kitchen tools for making this KFC fried chicken recipe
If you’re not experienced at deep frying, make sure you have these two important kitchen tools ready to use before you even start heating up your oil:
A thermometer. I like an instant read thermometer with a probe. The probe can be used to check the temperature of your oil. It can also be inserted into meat to ensure you’re not eating raw chicken.
Heatproof tongs: Make sure your tongs have parts of the handle that aren’t metal so they don’t heat up too quickly. Also be sure that the business end of the tongs can withstand high temperatures. These tongs are heat resistant up to 600 degrees.
KFC Fried Chicken
Drumsticks made with the KFC fried chicken recipe
Saying that this is the best KFC fried chicken recipe on the internet is a bold statement, but I know what I’m talking about! The marinade, the herbs, the spices. This is the whole copycat recipe with detailed directions right here.
PREP TIME 45 minutes
COOK TIME 15 minutes
ADDITIONAL TIME 2 minutes
TOTAL TIME 1 hour 2 minutes
Ingredients
3-5 pounds bone-in chicken
2 cups buttermilk
2 eggs, lightly beaten
2 cups of all-purpose flour
2 teaspoons salt
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoons white pepper
1 tablespoon dried mustard
2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon ground ginger
Oil for frying
Accent flavor enhancer, optional
Salt and pepper to taste, optional
Instructions
Mix the buttermilk with the beaten eggs in a deep container. Let the chicken marinate in the buttermilk for at least 30 minutes.
Line a baking sheet with several layers of paper towels. Set your wire rack on top of the sheet.
Combine the 2 cups of flour with the 11 herbs and spices in a big bowl or deep container. Use a whisk or a sifter to make sure it’s all evenly distributed.
Drain as much of the marinade as you can.
Toss the chicken in the flour, herb and spice mixture until it’s all evenly coated.
Heat your oil to 315°- 325° F
Fry the chicken in small batches (2-4 pieces at a time, depending on the size of your pot or fryer). Breast and wings take 12-14 minutes, legs and thighs take a bit longer. Flip the chicken pieces halfway through the frying process.
Use your meat thermometer – your chicken is fully cooked and safe to eat when it reaches 165° F.
Place the chicken on the wire rack to cool enough to touch. Sprinkle lightly with Accent flavor enhancer, salt and pepper to taste.
Serve hot or cold, depending on your preference.
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