Ingredients (Serves 4–6)

1. Chicken

• 1 kg chicken pieces (drumsticks, thighs, wings, or mixed)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

2. Buttermilk Marinade

• 2 cups buttermilk (or: 2 cups milk + 2 tbsp vinegar/lemon juice)

• 1 egg

• 1 tbsp hot sauce (optional, for flavor)

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

3. Seasoned Flour Coating

• 2 cups all-purpose flour

• ½ cup cornstarch (makes extra crispy texture)

• 2 tsp salt

• 1 tsp black pepper

• 2 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme

• 1 tsp dried oregano

• ½ tsp cayenne pepper (optional for spicy)

• 1 tsp baking powder (helps crispiness)

4. For Frying

• Oil for deep frying (canola, vegetable, sunflower)

 Instructions

STEP 1 — Season the Chicken

Rub the chicken pieces with:

• Salt

• Black pepper

• Garlic powder

Let sit for 10 minutes.

STEP 2 — Make the Buttermilk Marinade

In a bowl, whisk together:

• Buttermilk

• Egg

• Hot sauce

• Garlic powder

• Onion powder

• Paprika

• Salt

Add the chicken, mix well, cover, and marinat

• At least 2 hours

• Best: overnight in the fridge for juicy, flavorful chicken

STEP 3 — Prepare the Seasoned Flour

Mix in a large bowl:

• Flour

• Cornstarch

• Salt

• Pepper

• Paprika

• Garlic powder

• Onion powder

• Thyme

• Oregano

• Cayenne

• Baking powder

This mixture gives the signature KFC-style crust.

STEP 4 — Coat the Chicken (Double Dredge Method)

For extra crispy fried chicken:

1. Remove a piece from the buttermilk.

2. Coat it well in the flour mixture.

3. Dip it again gently in the buttermilk.

4. Coat again in the flour mixture, pressing the flour to make flaky crust.

Repeat for all pieces.

Let coated chicken rest 10 minutes so the crust sticks.

STEP 5 — Fry the Chicken

1. Heat oil to 170–175°C (340–350°F) — medium-high heat.

2. Drop chicken pieces carefully, without overcrowding.

3. Fry 12–15 minutes until golden and crispy.

4. Use a thermometer if possible:

   • Internal temp: 75°C / 165°F

5. Move to a wire rack (not paper towels) to keep crispy.

 Tips for Perfect KFC-Style Chicken

 Cornstarch + Flour = Ultimate Crunch
 Double dredging gives the signature flaky crust
 Resting the chicken after coating prevents flour falling off
 Keep oil temperature stable for even cooking
 Use dark meat (thighs & drumsticks) for juicier results

 Serving Suggestions

• Coleslaw

• Fries

• Mashed potatoes

• Garlic mayo

• Sweet chili sauce

• Biscuits or buns

If you want, I can also give you:
 A picture of this recipe,
 A spicy version, or
 KFC Zinger Burger recipe!