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I've spent so many years tweaking this homemade southern-style fried chicken, and my folks now claim it tops the famous chain version. The magic happens in that seasoned outer layer that keeps its crunch while the meat stays moist and flavorful inside. The smell when it's cooking always draws everyone to come check what's happening in the kitchen.
Irresistible Comfort Food
Whipping this chicken up at home gives you that classic flavor but it's way better since it comes straight from your own kitchen. Soaking in buttermilk guarantees each piece stays juicy, and that spiced coating gets everyone hooked. My little ones constantly ask for it on weekends and we can't have family get-togethers without it now.
Your Shopping List
- Chicken: You can cut up a whole bird yourself or just buy whatever pieces you like.
- Buttermilk: This breaks down the meat for that melt-in-your-mouth quality.
- Egg: Makes all those spices and seasonings stick properly.
- All-purpose flour: This gives you that wonderful crunchy exterior.
- KFC spice blend: My personal combo with white pepper, paprika, garlic powder and those mystery herbs everyone loves.
- Vegetable oil: Needed for that beautiful golden brown finish.
Kitchen Magic Time
- Start with a Soak:
- Combine the egg and buttermilk then let your chicken pieces soak in this mixture, preferably overnight.
- Create the Coating:
- Combine your spices with the flour and thoroughly cover each chicken piece.
- Get Frying:
- Warm your oil to 350°F and monitor with a thermometer. Pour enough oil so the chicken can float freely.
- Cook to Golden:
- Cook in smaller batches for about 12-15 minutes until you see that perfect golden color and it's done inside.
- Keep it Hot:
- Store cooked pieces in a warm oven while finishing the rest of your batches.
My Secret Tips
- Overnight is Best: The longer your chicken bathes in buttermilk, the better it'll taste.
- Pat it Dry: Removing excess liquid helps your coating stick properly.
- Watch Your Heat: The oil temperature can make or break your chicken, so don't ignore it.
- Stay Warm: Keep everything hot in your oven until you're ready to serve.
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Saving for Later
This chicken stays good for around 3 days when kept in the fridge in something airtight. To eat it again, warm it up in a 400°F oven for 15-20 minutes to get that crunch back. You can even wrap it in foil and freeze it up to 3 months - just remember to thaw it overnight before warming it up.
Common Questions
- → Can I make buttermilk at home?
Sure thing, just stir together a cup of milk with a tablespoon of lemon juice or vinegar. Let it stand for 5 minutes and you're good to go.
- → Why is my coating falling off?
Make sure you dry the chicken after the buttermilk bath and don't leave too much flour on. Also keep your pan from getting too crowded as it cools down the oil.
- → How long can I store the chicken?
You can keep it in a sealed container for about 3 days in your fridge or up to 3 months if you pop it in the freezer.
- → Is MSG necessary?
Not at all, it's just an extra. It does add that spot-on taste, but your chicken will turn out yummy either way.
- → How do I know when the chicken is done?
Grab a food thermometer and check it hits 165°F inside, plus the outside should look nice and golden brown.