Saturday 24 June 2023

Fried Chicken / Kentuckey Fried Chicken / KFC Style Chicken / Best Fried Chicken / KFC Chicken

Fried Chicken Recipe

Welcome To Baking And Cooking Hacks 

Hello I'm Sanskruti Chavan a food blogger, from Nagpur, India. Here I'll help you with simple recipes and food hacks


Southern fried chicken is an iconic comfort food loved by people around the world. Its crispy and juicy texture makes it a popular dish for family dinners, picnics and get-togethers. This recipe will walk you through the process of making a whole batch of homemade fried chicken.


For chicken:

4 pounds (1.8 kg) chicken (drums, thighs, wings, breasts)
Two cups of buttermilk
2 teaspoons of salt
1 teaspoon of black pepper
1 teaspoon paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of cayenne pepper (spiciness setting)
Cooking oil for frying
To cover:

2 cups of all-purpose flour
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of paprika
Garlic powder 1/2 teaspoon
1/2 teaspoon of onion powder
1/4 teaspoon of cayenne pepper

Preparation of chicken:

First, wash the chicken and dry it with a paper towel. If you prefer, you can remove the skin for a slightly healthier option, but leaving the skin on gives it a crunchy texture.

In a large bowl, mix the buttermilk, 2 teaspoons of salt, 1 teaspoon of black pepper, paprika, garlic powder, onion powder and cayenne pepper. This buttermilk marinade helps tenderize the chicken and give it flavor.

Dip the chicken in the buttermilk mixture, making sure it is well coated. For best results, cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to blend and the chicken to become tender.

Coating and frying:

In a separate bowl, whisk together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, garlic powder, onion powder, and red pepper to coat.

Remove each chicken from the buttermilk mixture, drain the excess, and roll in the seasoned flour mixture. Press the flour over the chicken to form a thick, even coating. Place the chicken on a wire rack and let it rest for about 15 minutes. This improves the adhesion of the coating.

While the chicken is resting, heat the cooking oil to 175°C (350°F) in a large, deep skillet or Dutch oven. There should be enough oil to fully submerge the chicken about 2 to 3 inches deep.

Place it carefully

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