Homemade KFC-style crispy fried chicken is made by marinating chicken pieces for at least 2 hours in a thick batter of flour, water, paprika, garlic, curry, thyme, dill, and tarragon, then dredging them, still wet, in a seasoned flour mix and frying at 180 C (356 F) until deep golden. It takes 120 minutes of preparation plus 30 minutes of frying and serves 4 people.
Crispy fried chicken has become one of the most popular chicken dishes in the world, with KFC among its best-known versions.
How to Make KFC-Style Crispy Chicken?
This recipe uses a marinade and a coating that share the same seasonings but are applied at different stages: first a cold marinade for several hours, then the dry coating just before frying. Not draining the marinade is what builds the thick, crunchy crust.
Nutritional Information
Each serving of crispy fried chicken contains approximately 450 kcal, 30 g of carbohydrates, 25 g of fat, 30 g of protein, 2 g of fiber, 0 g of sugars, 80 mg of cholesterol, and 600 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade KFC-Style Crispy Fried Chicken Recipe
Preparation: 120 minutes
Cooking: 30 minutes
Servings: 4 people
Ingredients
Marinade
- 10 chicken pieces
- 300 g (2 1/3 cups) of all-purpose flour
- 700 ml (3 cups) of water
- 2 teaspoons of paprika
- 1/2 teaspoon of merkén or hot paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of curry powder
- 1 teaspoon of thyme
- 1 teaspoon of dill
- 1 teaspoon of tarragon
- 1 teaspoon of fine salt
- Black pepper
Coating
- 200 g (1 2/3 cups) of all-purpose flour
- 1 teaspoon of ají de color (sweet paprika)
- 1/2 teaspoon of merkén
- 1 teaspoon of curry powder
- 1 teaspoon of tarragon
- 1 teaspoon of thyme
- 1 teaspoon of dill
- 1 teaspoon of fine salt
- Black pepper
- Vegetable oil for frying
Instructions
- In a large bowl, combine the flour with the paprika, merkén, garlic powder, curry, tarragon, thyme, dill, salt, and a little pepper, and mix with a fork. Add the water and stir until you have a thick batter.
- Submerge the washed and dried chicken pieces in the batter, coat them well, cover with plastic wrap, and marinate in the refrigerator for at least 2 hours, ideally overnight. In another large bowl, mix the coating flour with the ají de color, merkén, curry, tarragon, thyme, dill, salt, and a little pepper, and set aside.
- In a large pot or deep fryer, heat plenty of vegetable oil over medium-high heat to about 180 C (356 F), ideally checking with a kitchen thermometer. With a fork, lift each piece of chicken and, without draining, roll it in the coating until fully covered.
- Carefully lower the chicken into the oil and fry until deep golden, checking that it is cooked through and adjusting the heat if needed. Drain and repeat with the remaining pieces. Serve hot, with fries and tartar sauce, mayonnaise, or ketchup if you like.
Additional Tips
Heat the oil first
Make sure the oil is at temperature before coating the chicken so it starts cooking immediately.
Finish in the oven
If needed, place the fried chicken in an oven preheated to 200 C (392 F) for about 5 minutes to make sure it is cooked through.
Do not drain the marinade
The wet marinade mixing with the dry coating is what creates the thick, crunchy crust.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Bone-in pieces | Boneless chicken breast | 1:1 | Cooks in half the time |
| Merkén | Cayenne or hot paprika | 1:1 | Less smoky |
| Tarragon | Oregano | 1:1 | More Mediterranean |
| Deep frying | Air fryer at 200 C, spray with oil | 20 to 25 minutes | Lighter, less crunchy |
Frequently Asked Questions (FAQs)
1. Why does my coating fall off when frying?
Usually the chicken skin was too wet or the dry coating was not pressed well into the marinade. The dry mix must bond with the wet batter into a solid crust before it goes into the oil.
2. Can I use chicken breast instead of bone-in pieces?
Yes, but the cooking time is about half. Breast is leaner and dries out faster, so the overnight marinade is especially important.
3. How do I know the oil is at 180 C without a thermometer?
Dip the handle of a wooden spoon into the oil; if it bubbles steadily and vigorously around the wood, it is close to the right temperature.
4. Why so many herbs?
The flavor of this style of fried chicken relies on aromatic complexity, and the essential oils of the herbs perfume the crust as it fries.
What Is Crispy Fried Chicken?
Crispy fried chicken, or pollo apanado frito, is chicken marinated in a seasoned batter and coated in spiced flour before deep frying, giving a thick, craggy, crunchy crust and a juicy interior.
The History of Kentucky Fried Chicken
KFC was founded by Harland Sanders in Kentucky, who franchised his fried chicken in 1952 and built a global restaurant chain around its recipe of herbs and spices.
Did You Know?
Fried chicken in the southern United States draws on both Scottish frying traditions and West African seasoning techniques, which is why it became a signature dish of Southern cooking.
