Homemade KFC Chicken

Directions

1. Preheat oven to 350°F (175°C). Wash and dry the chicken pieces thoroughly. Season lightly with salt and pepper.
2. In a large pot, place the chicken pieces and add enough water to cover half of the chicken. Cover and simmer over low heat for 10 minutes to ensure partially cooked and tender chicken.
3. While the chicken simmers, prepare two large bowls. In the first, combine flour, cornstarch, minced garlic, and chicken seasoning. In the second, whisk together eggs, evaporated milk, mustard, salt, and pepper until smooth.
4. Remove the chicken from the pot and pat dry. Dip each piece first in the flour mixture, then into the egg wash, and again into the flour mixture, making sure each piece is fully coated. Chill in the refrigerator for a few minutes to help the coating stick.
5. Heat enough oil in a deep stockpot or high skillet to fully submerge the chicken over medium heat. Carefully fry 2–3 pieces at a time until golden brown and crispy on all sides, about 8–10 minutes, turning occasionally. Do not overcrowd the pan.
6. Once fried, place the chicken on a plate lined with paper towels to drain excess oil. Repeat with remaining pieces.
7. For extra crispiness and to ensure chicken is fully cooked, transfer the fried chicken to a baking sheet and bake in the oven at 350°F (175°C) for 10–15 minutes.
8. Remove from oven, let rest for 5 minutes, and serve hot.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 30–35 minutes (plus simmering and baking)
• Total Time: 1 h 10 min
• Servings: 5–6
• Difficulty: Medium

Variations & Substitutions

• Use boneless chicken breasts or thighs for a quicker cooking version.
• Substitute buttermilk for the egg wash for a tangier flavor and extra tenderness.
• Add paprika, cayenne, or smoked chili powder to the flour mixture for a spicier kick.

Serving Suggestions