Introduction to Homemade KFC-Style Fried Chicken 🍗
Craving that iconic, crispy-on-the-outside, juicy-on-the-inside fried chicken but want to skip the drive-thru? This homemade KFC-style fried chicken recipe unlocks the secrets to replicating the finger-lickin’ goodness right in your kitchen! Perfect for family dinners, game-day feasts, or anytime you crave comfort food with a crunch, this recipe combines a golden, shatteringly crisp coating with succulent, well-seasoned meat that rivals the original.
Why This Recipe Works:
Authentic Flavor: A balanced blend of garlic powder, mustard, and spices mimics KFC’s signature seasoning.
Double-Dip Technique: Two layers of coating ensure an extra-crispy crust that stays intact.
Marination Magic: Soaking in evaporated milk and eggs tenderizes the chicken while infusing flavor.
Pro Tips Included: Learn how to maintain oil temperature and revive leftovers for maximum crispiness.
Ingredients
🍗 10 pieces chicken (drumsticks and thighs with skin)
🌾 2 cups all-purpose flour
🌽 5 tbsp cornstarch
🥚 2 large eggs
🥛 1 cup evaporated milk
🟡 1 tbsp yellow mustard
🧂 1 tbsp chicken seasoning (or a mix of paprika, onion powder, and celery salt)
🧄 1 tbsp garlic powder
🧂 Salt and pepper to taste
🛢 Oil (vegetable or peanut oil for frying)
Instructions
Marinate the Chicken
In a bowl, whisk together evaporated milk, eggs, mustard, garlic powder, chicken seasoning, salt, and pepper.
Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 4 hours (or overnight for maximum flavor).
Prepare the Coating
In a large bowl, mix flour, cornstarch, 1 tbsp garlic powder, 1 tbsp chicken seasoning, 1 tsp salt, and 1 tsp pepper.
Double-Dip for Extra Crispiness
Remove chicken from the marinade (let excess drip off).
Coat each piece in the flour mixture, pressing firmly to adhere.
Dip back into the marinade, then coat again in the flour mixture.
Let the coated chicken rest on a rack for 10 minutes (this helps the coating stick).
Fry to Perfection
Heat oil in a deep fryer or large pot to 350°F (175°C).
Fry chicken in batches for 12-15 minutes, turning occasionally, until golden brown and the internal
temperature reaches 165°F (74°C).
Drain on a wire rack or paper towels.
Pro Tips for KFC-Level Success
Oil Temperature: Keep it steady! Use a thermometer to avoid under/overcooking.
Seasoning Hack: For an authentic KFC flavor, add 1 tsp white pepper and 1/2 tsp dried thyme to the flour mix.
Crispy Secret: Letting the coated chicken rest before frying ensures a shatteringly crisp crust.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: For best crispiness, use an air fryer (375°F for 5-8 minutes) or oven (375°F for 10-12 minutes).
Freeze: Freeze fried chicken in a single layer, then transfer to a freezer bag for up to 1 month. Reheat directly from frozen in the oven.
Storage Methods
Proper storage ensures your fried chicken stays crispy and safe to eat. Follow these guidelines for both cooked and uncooked chicken:
Cooked Fried Chicken Storage
Short-Term Refrigeration
Cool Quickly: Let chicken rest on a wire rack (not paper towels) for 10-15 minutes to prevent sogginess.
Airtight Container: Store in shallow containers lined with paper towels to absorb moisture.
Fridge Duration: Consume within 3-4 days at
4
°
C
4°C (40°F).
Freezing for Long-Term Storage
Prep: Freeze chicken in a single layer on a baking sheet for 2 hours to prevent sticking.
Wrap Tightly: Use freezer-safe bags or vacuum-seal portions. Remove as much air as possible.
Freezer Duration: Keeps for 1-2 months. Label with the date.
Reheating for Crispiness
Oven Method:
Preheat to
190
°
C
190°C (375°F).
Place chicken on a wire rack over a baking sheet.
Bake 15-20 minutes until heated through.
Air Fryer Method:
Cook at
190
°
C
190°C (375°F) for 5-8 minutes.
Uncooked Chicken Storage
Marinated Raw Chicken
Fridge: Store marinated chicken (in the milk-egg mixture) for up to 24 hours.
Freezing:
Freeze before coating in flour.
Thaw in the fridge overnight before dredging and frying.
Pre-Coated Chicken
Avoid freezing after coating – the flour layer may become gummy.