KFC-Style Crispy Chicken

Directions

1. Prepare the seasoned flour: In a large bowl, combine the flour, black pepper, garlic powder, paprika, salt, and poultry seasoning. Mix well so that the spices are evenly distributed.
2. Prepare the egg mixture: In a separate bowl, whisk together the beaten eggs and milk. Set aside.
3. Coat the chicken: Take each chicken piece and dredge it first in the seasoned flour mixture, shaking off excess. Dip it into the egg and milk mixture, then coat it again in the flour mixture for a double layer of crunch.
4. Heat the oil: In a deep fryer or large heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Use enough oil to fully submerge the chicken pieces.
5. Fry the chicken: Carefully place the coated chicken pieces into the hot oil. Fry in batches to avoid overcrowding. Cook each piece for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
6. Drain and rest: Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes so the juices redistribute and the coating stays crisp.
7. Serve: Serve hot with your favorite dipping sauces, like hot sauce, honey mustard, or barbecue sauce. Pair with mashed potatoes, coleslaw, or corn on the cob for a full meal.

Recipe Details

Prep Time: 20 minutes
Cook Time: 15–20 minutes per batch
Total Time: 40–50 minutes
Servings: 4–6
Difficulty: Medium

Variations & Substitutions

• Spicy version: Add 1–2 teaspoons cayenne pepper to the flour mixture for a fiery kick.
• Buttermilk soak: Soak the chicken in buttermilk instead of milk for extra tenderness.
• Oven-baked alternative: Bake coated chicken at 400°F (200°C) for 35–40 minutes for a lighter version.

Serving Suggestions