Fried Chicken
Ingredients
Chicken
bone in, skin on small thighs (bone-in, skin-on)
1800 g
Buttermilk marinade
buttermilk
240 ml
salt
15 g
egg
1 piece
Fried Chicken Breading
flour, plain / all purpose
280 g
cornflour / cornstarch
75 g
salt
15 g
black pepper
20 g
paprika
10 g
garlic powder
5 g
onion powder
5 g
mustard powder
5 g
celery salt
5 g
dried thyme
3 g
dried oregano
3 g
ground ginger
2 g
white pepper
2 g
vegetable, canola or peanut oil
2000 ml
Instructions
Marinate the chicken
Mix buttermilk, salt and egg. Add chicken, ensuring it's fully submerged. Marinate overnight for best results.
Prepare the breading
Mix all breading ingredients in a bowl. The secret is to drizzle some of the buttermilk marinade into the flour and rub with your fingers to create small lumps - this creates the extra craggy, crunchy bits on the crust.
Coat the chicken
Remove chicken from buttermilk. Let excess drip off, then coat thoroughly in the seasoned flour, pressing to help it stick. Let rest 5 minutes for coating to set.
Heat the oil
Heat oil in a large pot or deep fryer to 175°C / 350°F. Use enough oil so chicken is fully submerged.
Fry the chicken
Fry chicken in batches, 3-4 pieces at a time. Thighs and drumsticks take 8 minutes, breast takes 7 minutes. Internal temperature should reach 75°C / 167°F for thighs/drumsticks and 65°C / 150°F for breast.
Rest and serve
Drain fried chicken on a wire rack or paper towels. Let rest 5 minutes before serving. Serve hot with French fries and potato gravy for a complete KFC experience.
Original recipe
Storage
Best eaten fresh. Reheating in oven helps restore crispiness. Do not microwave as it makes crust soggy.
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