There’s nothing quite like the crunch of a perfectly fried piece of chicken, especially when it reminds you of the world-famous KFC recipe. The good news? You can recreate that iconic taste right in your own kitchen with this Homemade KFC Chicken recipe. Not only is it budget-friendly, but it also lets you control the ingredients for a healthier, tastier meal.
Why You’ll Love Making Homemade KFC Chicken
This recipe delivers everything you love about fried chicken: crispy, golden-brown crust and juicy, flavorful meat. The combination of seasoned flour, egg mixture, and frying technique ensures a delicious result every time. Whether you’re making dinner for the family or hosting a casual gathering, this dish is guaranteed to impress.
Ingredients You’ll Need
For the Chicken
Ingredient | Quantity |
Chicken (thighs and legs with skin) | 10 pieces |
For the Flour Coating
Ingredient | Quantity |
Wheat flour | 2 cups |
Cornstarch | 5 tablespoons |
Chicken or meat seasoning | 1 tablespoon |
Minced garlic | 1 tablespoon |
Salt and pepper | To taste |
For the Egg Mixture
Ingredient | Quantity |
Eggs | 2 |
Evaporated milk | 1 cup |
Mustard | 1 tablespoon |
Salt and pepper | To taste |
For Frying
Ingredient | Quantity |
Oil (for deep frying) | Enough to submerge chicken |
Step-by-Step Instructions
1. Prepare the Chicken
- Start by washing and thoroughly drying the chicken pieces.
- Season the chicken lightly with a pinch of salt and pepper to enhance the flavor.
2. Partially Cook the Chicken
- In a large pot, add enough water to partially submerge the chicken pieces.
- Cook over low heat with the lid on for about 10 minutes. This step ensures the chicken is cooked through and stays juicy after frying.
- Remove the chicken from the pot and pat dry with a paper towel.
3. Prepare the Coatings
For the Flour Mixture:
- Combine wheat flour, cornstarch, minced garlic, chicken seasoning, salt, and pepper in a large bowl.
For the Egg Mixture:
- In a separate bowl, whisk together the eggs, evaporated milk, mustard, salt, and pepper.
4. Coat the Chicken
- Dip each chicken piece into the flour mixture, ensuring it’s fully coated.
- Next, dip it into the egg mixture.
- Return the chicken to the flour mixture, pressing firmly to ensure the coating sticks.
- Place the coated chicken pieces in the refrigerator for 10–15 minutes to help the coating set.
5. Heat the Oil
- Heat a deep skillet or pot with enough oil to fully submerge the chicken.
- Maintain the oil temperature at medium heat to prevent the chicken from burning before it’s fully cooked.
6. Fry the Chicken
- Fry 2–3 pieces at a time to avoid overcrowding the pot.
- Cook for 10–12 minutes, flipping occasionally to ensure even cooking.
- The chicken is ready when it’s golden brown and crispy, and the internal temperature reaches 165°F (74°C).
7. Drain and Serve
- Place the fried chicken on a plate lined with absorbent paper towels to drain excess oil.
- Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits.
Why This Recipe Works
1. Double Coating
The flour-egg-flour method ensures a thick, crunchy crust that stays intact while frying.
2. Partially Cooking the Chicken
This step guarantees the chicken is juicy and fully cooked without overcooking the crust.
3. Flavorful Seasonings
The combination of garlic, mustard, and chicken seasoning adds layers of flavor to every bite.
Serving Suggestions
Pair your Homemade KFC Chicken with classic sides to create a meal everyone will love:
- Mashed Potatoes and Gravy: A creamy, comforting companion.
- Buttermilk Biscuits: Perfect for soaking up juices and sauces.
- Corn on the Cob: A buttery, sweet side that balances the savory chicken.
- Coleslaw: A crisp, tangy salad to cut through the richness of the fried chicken.
Nutritional Information (Per Serving)
Nutrient | Amount |
Calories | 350 |
Protein | 25g |
Total Fat | 18g |
Saturated Fat | 4g |
Carbohydrates | 20g |
Fiber | 1g |
Sodium | 420mg |
Tips for Perfect Homemade KFC Chicken
- Monitor Oil Temperature: Too hot, and the coating will burn; too low, and the chicken will absorb too much oil. Aim for 350°F (175°C).
- Use Parchment Paper: If baking, line your tray with parchment paper to prevent sticking.
- Don’t Overcrowd: Fry the chicken in batches to maintain the oil temperature and ensure even cooking.
- Rest the Coated Chicken: Refrigerating the coated chicken helps the crust adhere better during frying.
FAQs About Homemade KFC Chicken
1. Can I use boneless chicken?
Yes, boneless chicken works well, but reduce the cooking time since it cooks faster.
2. Can I bake the chicken instead of frying?
Absolutely. Preheat your oven to 400°F (200°C), place the coated chicken on a lined baking sheet, drizzle with oil, and bake for 30–35 minutes.
3. What oil is best for frying?
Vegetable oil, canola oil, or peanut oil are great choices because they have high smoke points.
4. Can I make this recipe gluten-free?
Yes! Use gluten-free flour and breadcrumbs for the coating.
5. How do I store leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness.
6. Can I freeze the chicken?
Yes, freeze the coated chicken before frying. Thaw it in the refrigerator overnight and fry as directed.
Conclusion
With this Homemade KFC Chicken recipe, you don’t need to head to a restaurant for that crispy, golden-brown goodness. This easy, step-by-step guide ensures your chicken is juicy, flavorful, and coated with the perfect crunch. Plus, making it at home allows you to adjust the ingredients to suit your taste and dietary preferences.
So, gather your ingredients, fire up the stove, and treat your family to a meal they’ll remember! Your homemade fried chicken feast awaits.
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Homemade KFC Chicken: Crispy, Juicy, and Finger-Licking Good
- Total Time: 45 minutes
- Yield: 10 pieces
Description
Craving that iconic KFC taste but don’t want to leave your home? This Homemade KFC Chicken recipe brings you the same crispy, golden-brown crust and juicy, flavorful chicken you love. It’s easy to make and uses simple ingredients, letting you enjoy restaurant-quality fried chicken from the comfort of your own kitchen.
Ingredients
For the Chicken:
- 10 pieces Chicken (thighs and legs with skin)
For the Flour Coating:
- 2 cups Wheat Flour
- 5 tablespoons Cornstarch
- 1 tablespoon Chicken or Meat Seasoning
- 1 tablespoon Minced Garlic
- Salt and Pepper, to taste
For the Egg Mixture:
- 2 Eggs (beaten)
- 1 cup Evaporated Milk
- 1 tablespoon Mustard
- Salt and Pepper, to taste
For Frying:
- Enough Oil for Deep Frying
Instructions
- Prepare the Chicken
Start by washing and thoroughly drying the chicken pieces. Season lightly with a pinch of salt and pepper. - Partially Cook the Chicken
In a large pot, add enough water to partially submerge the chicken. Cook over low heat with the lid on for about 10 minutes to ensure the chicken is cooked through. Remove the chicken and pat dry with a paper towel. - Prepare the Coatings
- For the flour mixture: Combine wheat flour, cornstarch, minced garlic, chicken seasoning, salt, and pepper in a large bowl.
- For the egg mixture: In a separate bowl, whisk together the eggs, evaporated milk, mustard, salt, and pepper.
- Coat the Chicken
Dip each chicken piece into the flour mixture, making sure it’s fully coated. Then dip it into the egg mixture, followed by the flour mixture again. Press the coating firmly to ensure it sticks. Refrigerate the chicken for 10-15 minutes to set the coating. - Heat the Oil
Heat a deep skillet or pot with enough oil to fully submerge the chicken. Keep the oil temperature at medium heat to prevent burning before the chicken is fully cooked. - Fry the Chicken
Fry 2-3 pieces of chicken at a time, ensuring they are not overcrowded. Cook for 10-12 minutes, flipping occasionally until golden brown and crispy, and the internal temperature reaches 165°F (74°C). - Drain and Serve
Place the fried chicken on a plate lined with paper towels to drain excess oil. Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits.
Notes
- Double Coating: The egg-flour-egg-flour method ensures a thick, crispy crust that stays intact during frying.
- Juicy Chicken: Partially cooking the chicken before frying locks in moisture, ensuring tender and juicy meat.
- Flavorful: The blend of garlic, mustard, and seasoning provides rich, savory flavor with every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American