Directions
- Marinate the chicken: Rinse the chicken pieces and pat dry. Place them in a large bowl and pour over the buttermilk and hot sauce. Season lightly with salt and pepper. Cover and refrigerate for at least 2 hours or overnight for best results.
- Prepare the coating: In a large shallow dish, combine flour, paprika, garlic powder, onion powder, thyme, basil, oregano, salt, black pepper, and cayenne pepper. Mix thoroughly.
- Coat the chicken: Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to ensure it adheres evenly. Shake off excess flour and place on a wire rack.
- Heat the oil: In a deep skillet or heavy-bottomed pot, pour vegetable oil to a depth of about 5 cm (2 inches). Heat over medium-high heat until the oil reaches 175°C (350°F).
- Fry the chicken: Carefully add chicken pieces in batches, making sure not to overcrowd the pan. Fry for 12–15 minutes, turning occasionally, until golden brown and fully cooked. Internal temperature should reach 74°C (165°F).
- Drain: Remove chicken from oil and place on a plate lined with paper towels to absorb excess oil.
- Serve hot: Serve immediately while the crust is crunchy and the meat is juicy.
Recipe Details
- Prep Time: 15 minutes
- Marinating Time: 2 hours to overnight
- Cook Time: 15–20 minutes per batch
- Total Time: 2 hours 30 minutes (including marination)
- Servings: 4–6
- Difficulty: Medium
Variations & Substitutions
- Baked version: Coat the chicken as directed, place on a greased baking sheet, and bake at 200°C (400°F) for 35–40 minutes for a healthier alternative.
- Spicy KFC: Increase cayenne pepper to 1 tsp for a bolder, spicier crust.
- Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend or rice flour.
- Herb twist: Add 1 tsp smoked paprika or dried rosemary to the flour mix for a different flavor profile.
Serving Suggestions
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