KFC-Style Chicken

Directions

1. Marinate the chicken: Place chicken thighs in a pan and pour in the milk. Add salt, black pepper, oregano, garlic powder, bay leaves, and whole peppercorns. Cover and cook over medium heat for 10 minutes. Remove the lid and cook on the other side for another 10 minutes. Remove from heat and set aside.
2. Prepare the egg wash: In a container, whisk together eggs, milk, salt, black pepper, and oregano. Set aside.
3. Prepare the seasoned flour: In a separate bowl, combine flour and cornstarch. Add salt, black pepper, oregano, garlic powder, red paprika, and onion powder. Mix well.
4. Coat the chicken: Dip each thigh first in the seasoned flour, then into the egg wash, and finally coat with breadcrumbs. Ensure each piece is fully coated.
5. Heat the oil: Pour enough oil into a frying pan to cover the chicken halfway and heat over medium heat.
6. Fry the chicken: Place the coated chicken thighs in the hot oil. Fry until golden and cooked through on one side, then flip to cook the other side. The internal temperature should reach 165°F (74°C).
7. Drain and serve: Remove the chicken from the oil and place on paper towels to absorb excess oil. Let cool slightly before serving.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20–25 minutes
• Total Time: 40–45 minutes
• Servings: 4–5
• Difficulty: Medium

Variations & Substitutions

• Spicy version: Add ½ tsp cayenne pepper or chili powder to the flour mixture for a kick.
• Herb variation: Add dried thyme or rosemary to the coating for extra aroma.
• Oven-baked option: Bake at 200°C (400°F) for 25–30 minutes, flipping halfway, for a lighter version.
• Gluten-free: Substitute flour with a gluten-free blend and use gluten-free breadcrumbs.

Serving Suggestions