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Crispy, Juicy Fried Chicken (Better Than KFC)

This fried chicken recipe delivers ultra-crispy skin and tender, juicy meat—no fast food required. With a perfectly seasoned crust and deep-fried golden goodness, it’s everything you crave in a bucket of chicken… but homemade.
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Course: Main Course
Cuisine: American (Southern)
Keyword: Crispy, Juicy Fried Chicken (Better Than KFC)
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 6

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Ingredients:

Chicken & Marinade:
  • 1 whole chicken (cut into pieces) or 4-6 bone-in pieces (thighs, drumsticks, etc.)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Coating:
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional, for spice)
  • 1/2 teaspoon baking powder
For Frying:
  • Vegetable oil or peanut oil (enough for deep frying)

 

Instructions:

  1. Marinate the Chicken:
    • In a large bowl, whisk together buttermilk, hot sauce, salt, and pepper.
    • Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes (up to overnight for extra flavor and tenderness).
  2. Prepare the Coating:
    • In another bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, cayenne, and baking powder.
  3. Coat the Chicken:
    • Remove chicken from the marinade, letting the excess drip off.
    • Dredge each piece in the flour mixture, pressing to ensure a thick, even coating.
    • For extra crunch, dip coated chicken back into buttermilk, then dredge again in the flour mixture.
  4. Heat the Oil:
    • Fill a deep fryer or heavy-bottomed pot with 2-3 inches of oil.
    • Heat to 325–350°F (165–175°C). Use a thermometer for best results.
  5. Fry the Chicken:
    • Fry in batches to avoid overcrowding. Cook each piece for about 12–15 minutes, turning occasionally until golden brown and cooked through (internal temp should reach 165°F / 74°C).
    • Drain on a wire rack over paper towels.
  6. Serve:
    • Let chicken rest a few minutes before serving to keep the crust crispy. Enjoy hot with your favorite dipping sauce or sides.

 

Allergen Notes:
  • Soy-free
  • Red-meat-free
  • Tree-nut-free
  • Sugar-conscious
  • Shellfish-free
  • Low-carb
  • Fish-free

 

Nutrition
 Calories: 1052 kcal | Carbohydrates: 46.5g | Protein: 37.9g | Fat: 77.8g | Saturated Fat: 11.4g | Cholesterol: 78mg | Sodium: 837.6mg | Fiber: 3.4g | Sugar: 3.9g | 

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