KFC-Style Crispy Fried Chicken

Ingredients:

Chicken Marinade

• 1 kg chicken pieces (with bone, skin preferred)
• 2 cups buttermilk
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp MSG (optional)

Seasoned Flour Mix

• 2 cups all-purpose flour
• ½ cup cornflour
• 1 tbsp paprika
• 1 tsp white pepper
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried oregano
• 1½ tsp salt
• ½ tsp MSG (optional)

For Frying

• Vegetable oil (for deep frying)

Instructions:

1. In a large bowl, mix the buttermilk, salt, white pepper, garlic powder, and paprika.
2. Add the chicken pieces and coat well. Cover and refrigerate for at least 4 hours (overnight is best for maximum flavor).
3. In a separate bowl, combine all the seasoned flour ingredients and mix thoroughly.
4. Remove the chicken from the marinade. Do not wipe off the marinade.
5. Coat each piece thoroughly in the flour mixture.
6. Dip the chicken quickly back into the buttermilk.
7. Coat again in the flour mixture, pressing firmly to create a flaky, craggy texture.
8. Let the coated chicken rest for 10–15 minutes before frying.
9. Heat vegetable oil to 170–175°C.
10. Fry 2–3 pieces at a time for 12–15 minutes, depending on size. Avoid overcrowding the pan.
11. The internal temperature should reach 75°C.
12. Remove and drain on a wire rack. Let rest for 5 minutes before serving.

Tips for Extra Crispiness

• Always fry at a steady temperature; too hot will burn the coating, too low will make it greasy.
• Use a wire rack instead of paper towels to keep the crust crisp.
• For an extra crunchy texture, lightly sprinkle a few drops of marinade into the flour mixture before coating to create small clumps.