Kfc Chicken Fry Recipe

Introduction

Ingredients

• 1 whole chicken, cut into 8 pieces
• 1 cup buttermilk
• 1 tablespoon hot sauce
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the buttermilk, hot sauce, salt, paprika, garlic powder, onion powder, thyme, basil, oregano, and black pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 4 hours, or overnight.
2. In a separate bowl, whisk together the flour, baking powder, salt, paprika, garlic powder, onion powder, thyme, basil, oregano, and cayenne pepper.
3. Remove the chicken from the buttermilk mixture and let the excess liquid drip off. Dredge the chicken in the flour mixture, pressing the flour onto the chicken to create an even coating.
4. Heat about 2 inches of vegetable oil in a large Dutch oven or cast iron skillet over medium-high heat until it reaches 350°F.
5. Carefully add the chicken to the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches for 15-20 minutes, or until the chicken is golden brown and cooked through.
6. Remove the chicken from the oil and drain on a wire rack or paper towels. Serve hot.

Nutrition

• Calories: 520
• Protein: 29g
• Carbohydrates: 38g
• Fat: 27g
• Saturated Fat: 6g
• Cholesterol: 110mg
• Sodium: 1550mg
• Potassium: 490mg
• Fiber: 2g
• Sugar: 1g

Tips for Success

• Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature should reach 165°F.
• Let the excess buttermilk drip off the chicken before dredging it in the flour mixture. This will help the flour adhere to the chicken better.
• Don't overcrowd the pan when frying the chicken. This will cause the oil temperature to drop and result in greasy chicken.
• Let the chicken drain on a wire rack instead of paper towels. This will prevent the chicken from getting soggy on the bottom.
• For extra crispy chicken, double dip the chicken in the flour mixture after the first coating has dried.

Conclusion