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Quick & Easy Homemade KFC-Style Chicken brings the irresistible crunch and juicy tenderness of the famous fried chicken straight into your kitchen. With a flavorful seasoned coating and a tender, marinated interior, this recipe lets you enjoy a restaurant-style treat at home without the wait.
Origin
Fried chicken has roots in both Southern United States cuisine and European frying techniques, with modern fast-food renditions like KFC popularized in the mid-20th century by Colonel Harland Sanders. Homemade versions adapt these iconic flavors for convenience and freshness.
Cultural Significance
Fried chicken is a beloved comfort food worldwide, especially in the U.S., where it represents Southern hospitality and family gatherings. The KFC-style variant has become a global symbol of indulgent, crispy fried chicken that is both flavorful and nostalgic.
Ingredients Quantity
For the chicken:
1 kg chicken drumsticks or thighs (skin-on, bone-in)
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar or lemon juice)
1 tsp salt
For the flour coating:
2 cups all-purpose flour
2 tsp paprika
Optional Additions
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp cayenne pepper for heat
1 tsp dried herbs (thyme, oregano, or rosemary)
Cornstarch (¼ cup) for extra crispiness
Tips for Success
Marinate the chicken at least 1 hour (or overnight) for maximum juiciness.
Pat the chicken dry before coating to ensure a crisp crust.
Don’t overcrowd the pan while frying; cook in batches for even browning.
Use medium heat to cook through without burning the crust.
Let the fried chicken rest on a wire rack rather than paper towels to keep it crispy.
Instructions
Marinate the chicken:
In a bowl, combine chicken, buttermilk, and salt.
Cover and refrigerate for at least 1 hour.
Prepare the coating:
In a large bowl, mix flour, paprika, and any optional seasonings.
