Craving the crispy, golden, and flavorful fried chicken from KFC? Now, you can make it right at home with this Homemade KFC Chicken recipe! Packed with flavor and perfectly crispy, this recipe will help you recreate that signature KFC taste in your own kitchen. Coated in a special batter and fried to perfection, this chicken will become a family favorite!
Why You’ll Love Homemade KFC Chicken:
Crispy Coating: The batter mixture creates a wonderfully crunchy, crispy crust that’s perfect for fried chicken lovers.
Juicy Chicken: Even with the crispy exterior, the chicken remains juicy and tender inside, just like the classic KFC recipe.
Easy to Make: With a simple ingredient list and clear instructions, you can make restaurant-quality fried chicken at home.
Customizable: Feel free to adjust the seasonings and ingredients to match your personal taste.
Ingredients:
10 chicken pieces (legs and thighs with skin)
5 tablespoons cornstarch
1 tablespoon minced garlic
1 cup evaporated milk
1 tablespoon mustard
2 eggs
2 cups wheat flour
Salt and pepper to taste
1 teaspoon paprika (optional)
1 teaspoon cayenne pepper (optional, for a spicy kick)
Vegetable oil for frying
Directions:
Prepare the Chicken (Time: 5-10 minutes)
Start by rinsing the chicken pieces and patting them dry with paper towels. This helps ensure the coating sticks better. Season the chicken pieces with a pinch of salt and pepper. For extra flavor, you can also sprinkle paprika and cayenne pepper on the chicken if you like a bit of spice.
Make the Marinade (Time: 3 minutes)
In a large bowl, whisk together the evaporated milk, mustard, and minced garlic. Add in the eggs and stir until the mixture is smooth and well-combined. This will be your marinade for the chicken.
Marinate the Chicken (Time: 30 minutes)
Place the chicken pieces in the marinade and cover the bowl with plastic wrap. Let it marinate in the refrigerator for at least 30 minutes. This step helps tenderize the chicken and infuses it with flavor.
Prepare the Coating (Time: 2 minutes)
In another bowl, combine the wheat flour and cornstarch. Add salt and pepper to taste, and mix everything together. The cornstarch helps create that extra crispy texture on the outside.
Coat the Chicken (Time: 5-7 minutes)
After the chicken has marinated, take each piece and coat it thoroughly with the flour and cornstarch mixture. Press the mixture onto the chicken to make sure it sticks well. For an even crispier texture, you can dip the chicken back into the marinade and then coat it in the flour mixture a second time.
Heat the Oil (Time: 5 minutes)
Heat vegetable oil in a deep fryer or large pan over medium-high heat. You’ll need enough oil to fully submerge the chicken pieces (about 3-4 inches deep). The oil should reach about 350°F (175°C). Use a thermometer to check the temperature if you have one.
Fry the Chicken (Time: 10-12 minutes per batch)
Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches if needed. Fry for about 10-12 minutes per batch, turning occasionally to ensure even cooking. The chicken should be golden brown and crispy on the outside and reach an internal temperature of 165°F (74°C).
Drain & Serve (Time: 2 minutes)
Once the chicken is cooked, use tongs to remove it from the oil and place it on a plate lined with paper towels to drain any excess oil. Let the chicken rest for a few minutes before serving.
Tips for Perfect Homemade KFC Chicken:
Oil Temperature: Keep the oil temperature steady at around 350°F (175°C) for the crispiest results. If the oil is too hot, the chicken might burn; if it’s too cold, the coating will become soggy.
Marinating Time: Let the chicken marinate for at least 30 minutes, but you can also marinate it overnight for more flavor.
Coating Variations: You can adjust the seasoning in the coating mixture by adding garlic powder, onion powder, or a pinch of herbs for more depth of flavor.
Double-Dip for Extra Crispiness: For an extra crispy coating, double-dip the chicken by dipping it back into the marinade and then re-coating it in the flour mixture before frying.
FAQ:
Can I make this chicken without mustard?
Yes! If you’re not a fan of mustard, you can substitute it with a bit of buttermilk or skip it entirely. The mustard helps tenderize the chicken and adds a tangy flavor, but it’s optional.
Can I bake this chicken instead of frying?
While the fried version gives the crispiest results, you can bake the chicken at 400°F (200°C) for 25-30 minutes. Just make sure to coat the chicken well with oil or butter to help it crisp up in the oven.
How do I store leftovers?
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain its crispiness.
Additional Information:
Prep Time: 5 minutes (plus 30 minutes marinating)
Cook Time: 10-12 minutes per batch
Total Time: 45-55 minutes
Servings: 10 pieces of chicken
Calories: Approx. 250-300 kcal per piece (depends on the size and oil absorption)
Why You’ll Love This Meal:
Homemade KFC Chicken is the perfect combination of crispy, juicy, and flavorful. It’s easy to make and is sure to impress anyone at the dinner table. Whether you’re having a family dinner, a party, or just craving fried chicken, this recipe delivers the KFC flavor you love—right at home.