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To make crispy KFC-style chicken, gather these ingredients: - 4 chicken thighs (bone-in, skin-on) - 1 cup buttermilk - 1 tablespoon hot sauce - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper (adjust to taste) - 1 teaspoon dried thyme - 1 teaspoon black pepper - 1 teaspoon salt - Vegetable or peanut oil (for frying) You can swap ingredients for various diets: - Gluten-free: Use a gluten-free flour blend instead of all-purpose flour. - Dairy-free: Replace buttermilk with almond milk mixed with lemon juice. - Spicy: Add more cayenne pepper or use a spicy sauce in the marinade. You'll need these tools for cooking: - Large mixing bowl - Whisk - Shallow dish or ziplock bag - Deep skillet or fryer - Wire rack or paper towels for draining - Meat thermometer for checking doneness These ingredients and tools will help you create delicious, crispy KFC-style chicken at home. For the full recipe, check the instructions provided above. To start, grab a mixing bowl. In it, combine 1 cup of buttermilk and 1 tablespoon of hot sauce. Whisk these two together until smooth. This mixture helps tenderize the chicken and adds flavor. Next, take 4 chicken thighs and place them in a large ziplock bag or dish. Pour the buttermilk mix over the chicken, ensuring it covers all the pieces. Seal the bag or cover the dish tightly. Refrigerate for at least 4 hours, or even better, overnight. This wait time allows the chicken to soak up the flavors. Next, we need to prepare the seasoned coating. In a separate bowl, mix 1 cup of all-purpose flour with the following spices: - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper (you can adjust this for spice) - 1 teaspoon dried thyme - 1 teaspoon black pepper - 1 teaspoon salt Stir these until they blend well. When the chicken finishes marinating, take it out and let any extra liquid drip off. Now, dredge each chicken thigh in the seasoned flour mix. Make sure every surface is coated. Gently shake off the extra flour. Now, it’s time to fry! Heat vegetable or peanut oil in a deep skillet or fryer to 350°F (175°C). Ensure there’s enough oil to cover the chicken halfway. Carefully place the chicken in the hot oil, skin side down. Do not overcrowd the skillet; fry in batches if needed. Cook each batch for about 10-12 minutes until golden brown. Then, flip the chicken and fry for another 8-10 minutes. Use a meat thermometer to check that the inside reaches 165°F (75°C). Once cooked, take the chicken out and place it on a wire rack or on paper towels to drain any excess oil. Let it rest for a few minutes before serving to keep it juicy. For the full recipe, check the section above. Enjoy your crispy, homemade chicken! To get that crispy coating, start with the buttermilk marinade. The acid in buttermilk helps tenderize the chicken. Add hot sauce for spice and flavor. Let the chicken soak for at least four hours. For the coating, mix flour with spices. Make sure each piece is covered well. Shake off excess flour before frying. This will help the breading stick better. Use a deep skillet or fryer for the best results. Heat the oil to 350°F (175°C). This temperature cooks the chicken evenly and keeps it juicy. Always fry the chicken skin side down first. This helps seal in the moisture. Fry in small batches to avoid crowding the pan. Overcrowding can lower the oil temperature, leading to soggy chicken. If your chicken is not crispy, check the oil temperature. Too low makes the chicken greasy. If the coating falls off, it may not have enough flour. Make sure to shake off excess flour before frying. If the chicken cooks unevenly, reduce the number of pieces per batch. Lastly, always let the chicken rest on a wire rack after frying. This keeps the bottom crispy by allowing air to circulate. For more detailed steps, check the Full Recipe. {{image_4}} To spice up your KFC-style chicken, add more heat. Use two tablespoons of hot sauce in the buttermilk marinade. Adjust the cayenne pepper to two teaspoons for a bolder flavor. This fiery kick pairs well with creamy dips like ranch or blue cheese. It elevates your meal with a tasty twist. Try this spicy version if you crave something with a bit more zing. You can enjoy crispy chicken without the frying by baking it. Use the same buttermilk marinade and flour coating. Instead of frying, preheat your oven to 425°F (220°C). Place the coated chicken on a baking sheet lined with parchment paper. Spray it lightly with cooking oil. Bake for 30-35 minutes, flipping halfway through. Check for doneness using a meat thermometer. This version offers a crunchy texture with fewer calories. If you prefer a meatless option, try using cauliflower or eggplant. Cut the vegetables into thick slices or florets. Follow the same marinade and coating process. For a plant-based twist, use almond milk instead of buttermilk. Fry or bake as you would with chicken. This creates a crunchy, satisfying dish that everyone will love. Enjoy your crispy KFC-style veggie creation! For the complete recipe, check out the full recipe. To store leftover crispy KFC-style chicken, first let it cool. Once cool, place it in an airtight container. This helps keep it fresh and tasty. You can keep it in the fridge for up to four days. Make sure to label your container with the date. This way, you won’t forget how long it’s been there. When it’s time to reheat, the oven is your best friend. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet. Cover it loosely with foil to keep it moist. Heat for about 15-20 minutes. Check that it is hot all the way through. You can also use an air fryer for a crispy finish. Set it to 350°F (175°C) and heat for 5-7 minutes. If you want to save some for later, freezing works well. Wrap each piece of chicken in plastic wrap. Then, place the wrapped chicken in a freezer bag. Squeeze out as much air as you can. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. To make your fried chicken extra crispy, use a few key tricks. First, soak the chicken in buttermilk. This step adds flavor and moisture. Second, double-dip the chicken. Dredge it in seasoned flour, then dip it back in the buttermilk, and coat it again in flour. This extra layer gives you that crunchy texture. Lastly, fry the chicken at the right temperature. Keep the oil at 350°F to 375°F. This helps the coating to crisp up quickly without getting soggy. Yes, you can use different cuts of chicken. Thighs, drumsticks, and wings all work well. Each cut has its own flavor and texture. Bone-in pieces keep the meat juicy. Skin-on chicken helps retain moisture and adds crispiness. If you prefer white meat, chicken breasts can also be used. Just remember to adjust the cooking time. Breast meat cooks faster than thighs or drumsticks. The best oil for frying chicken is one with a high smoke point. Vegetable oil and peanut oil are great choices. They handle high heat well without burning. Canola oil is also a good option. Avoid oils with low smoke points, like olive oil. These can create a burnt taste and smoke in your kitchen. Always ensure the oil is fresh for the best flavor. For a full recipe, check out the detailed steps and ingredients above. This article covered all you need to make great fried chicken. You learned about the key ingredients, whether they are alternatives or equipment. The clear steps made it easy to prepare and fry chicken perfectly. You also found helpful tips for a crispy coating and flavorful results. Remember, cooking is about experimenting. Try variations like the spicy version or healthier options. With these guidelines, you can enjoy delicious fried chicken at home.

Crispy KFC-Style Chicken

Craving crispy KFC-style chicken? Discover how to make the perfect fried chicken with a mouthwatering recipe that combines juicy meat and a golden, crunchy coating. Learn the secrets to marinating in a flavorful buttermilk mixture and spice it up with essential seasonings. Get ready to impress at your next meal with this easy-to-follow guide. Click through to explore the full recipe and bring this delicious dish to your table!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

1 cup buttermilk

1 tablespoon hot sauce

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust based on your spice preference)

1 teaspoon dried thyme

1 teaspoon black pepper

1 teaspoon salt

Vegetable or peanut oil (for frying)

Instructions
 

In a mixing bowl, combine the buttermilk and hot sauce. Whisk thoroughly until the mixture is smooth and well-blended.

    Place the chicken thighs in a large ziplock bag or a shallow dish. Pour the buttermilk mixture over the chicken, ensuring all pieces are submerged. Seal the bag or cover the dish tightly and refrigerate for at least 4 hours, or overnight for optimal flavor infusion.

      In a separate bowl, mix together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, dried thyme, black pepper, and salt until evenly combined.

        Take the chicken out of the buttermilk marinade, allowing any excess liquid to drip off gently.

          Dredge each piece of chicken in the seasoned flour mixture, ensuring every surface is fully coated. Lightly shake off any remaining flour to prevent clumping.

            Heat oil in a deep skillet or fryer to 350°F (175°C). Make sure there is enough oil to immerse the chicken at least halfway for an even cook.

              Carefully place the chicken into the hot oil, skin side down. Fry in batches if needed, making sure not to overcrowd the skillet. Cook each batch for about 10-12 minutes, or until the chicken is beautifully golden brown.

                Flip the chicken pieces over and continue frying for an additional 8-10 minutes. Use a meat thermometer to check for doneness, ensuring the internal temperature reaches 165°F (75°C) while maintaining a crispy coating.

                  Once cooked, remove the chicken from the oil and set it on a wire rack or place on paper towels to drain any excess oil effectively.

                    Allow the chicken to rest for a few minutes to let the juices redistribute for optimal flavor and moisture retention before serving.

                      Prep Time: 20 minutes | Total Time: 4 hours 40 minutes | Servings: 4

                        - Presentation Tips: For an appealing presentation, serve the crispy chicken with a side of creamy coleslaw and fluffy homemade biscuits. Garnish the chicken with freshly chopped parsley for a vibrant touch that adds color and freshness. Enjoy your delicious homemade feast!