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Crispy Fried Chicken Recipe | 10 Minutes Fried Chicken Recipe

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Originating from the Southern United States, KFC Crispy Fried Chicken has become a symbol of American fast food culture. The dish is known for its secret blend of spices and crispy texture, making it a beloved choice for family meals and gatherings. Today, KFC is a global brand, with variations and adaptations found in many countries, celebrating local flavors while maintaining its classic appeal.

Ingredients

  • ●chicken
  • ●all-purpose flour
  • ●buttermilk
  • ●salt
  • ●black pepper
  • ●paprika
  • ●garlic powder
  • ●onion powder
  • ●cayenne pepper
  • ●baking powder
  • ●vegetable oil
  • ●egg
  • ●milk
  • ●seasoned salt
  • ●dried thyme
  • ●dried basil
  • ●dried oregano

Instructions

  1. 1Prepare the chicken by cutting it into pieces and patting dry with paper towels.
  2. 2In a large bowl, combine buttermilk, egg, and milk; whisk until smooth.
  3. 3Soak the chicken pieces in the buttermilk mixture for at least 4 hours or overnight in the refrigerator.
  4. 4In another bowl, mix together flour, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, baking powder, thyme, basil, and oregano.
  5. 5Remove chicken from buttermilk, allowing excess to drip off; dredge each piece in the flour mixture, pressing to adhere.
  6. 6Place coated chicken on a wire rack and let rest for 15-20 minutes to set the coating.
  7. 7Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  8. 8Carefully add chicken pieces to the hot oil, avoiding overcrowding the pot.
  9. 9Fry the chicken for 12-15 minutes, turning occasionally until golden brown and cooked through.
  10. 10Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
  11. 11Remove the chicken and drain on paper towels to absorb excess oil.
  12. 12Let the chicken rest for 5 minutes before serving.

Ingredient Alternatives

buttermilk

Healthier: Greek yogurt

Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

Healthier: whole wheat flour

Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can create a lighter crust.

vegetable oil

Healthier: canola oil

Cheaper: peanut oil

Canola oil has a healthier fat profile, while peanut oil is often cheaper.

seasoned salt

Healthier: sea salt

Cheaper: regular salt

Sea salt offers a different flavor without added ingredients.

Techniques

dredgingsoakingfrying

Equipment

large bowlwhiskwire rackdeep fryer or large potmeat thermometer
🌶️🌶️🌶️Mediummilkeggs

Also Known As

Kentucky Fried ChickenKFC Chicken

Ingredients

  • ●2 lbs chicken wings
  • ●1 cup all-purpose flour
  • ●1/2 cup cornstarch
  • ●1 tsp baking powder
  • ●1 tsp salt
  • ●1/2 tsp black pepper
  • ●1/2 tsp garlic powder
  • ●1/2 tsp onion powder
  • ●1/2 tsp paprika
  • ●1 cup buttermilk
  • ●Vegetable oil for frying
  • ●1/4 cup gochujang (Korean chili paste)
  • ●2 tbsp honey
  • ●2 tbsp soy sauce
  • ●1 tbsp rice vinegar
  • ●1 tsp sesame oil
  • ●Sesame seeds for garnish
  • ●Chopped green onions for garnish

Instructions

  1. 1In a large bowl, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and paprika.
  2. 2In another bowl, pour the buttermilk over the chicken wings and let them marinate for at least 30 minutes.
  3. 3After marinating, remove the wings from the buttermilk and let the excess drip off.
  4. 4Dredge the wings in the flour mixture, ensuring they are well coated. Shake off any excess flour.
  5. 5In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
  6. 6Fry the wings in batches for about 8-10 minutes or until golden brown and crispy. Remove and drain on paper towels.
  7. 7In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, and sesame oil. Heat over low until well combined and slightly thickened.
  8. 8Toss the fried wings in the gochujang sauce until evenly coated.
  9. 9Serve the wings hot, garnished with sesame seeds and chopped green onions.

Equipment

Large bowlDeep fryer or large potWhiskTongsPaper towelsSmall saucepan
🌶️🌶️🌶️Medium

Ingredients

  • ●1 whole chicken (about 3-4 lbs)
  • ●2 cups buttermilk
  • ●2 cups all-purpose flour
  • ●1 tsp garlic powder
  • ●1 tsp onion powder
  • ●1 tsp paprika
  • ●1/2 tsp black pepper
  • ●1/2 tsp salt
  • ●1/2 tsp cayenne pepper
  • ●Vegetable oil (for frying)

Instructions

  1. 1Cut the chicken into pieces (legs, thighs, wings, and breasts) and place them in a large bowl.
  2. 2Pour the buttermilk over the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. 3In a separate bowl, mix together the flour, garlic powder, onion powder, paprika, black pepper, salt, and cayenne pepper.
  4. 4Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.
  5. 5Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  6. 6Carefully add the chicken pieces to the hot oil, frying in batches to avoid overcrowding. Fry for about 10-15 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
  7. 7Remove the fried chicken and place it on a wire rack or paper towels to drain excess oil.
  8. 8Let the chicken rest for a few minutes before serving.

Equipment

large bowldeep fryer or large potwire rack or paper towels
🌶️🌶️🌶️Low

Crispy Fried Chicken is a popular dish in the Philippines, often served during special occasions and family gatherings.

Ingredients

  • ●1 whole chicken (about 3-4 lbs)
  • ●1 cup all-purpose flour
  • ●1 cup cornstarch
  • ●1 tsp garlic powder
  • ●1 tsp onion powder
  • ●1 tsp paprika
  • ●1 tsp salt
  • ●1/2 tsp black pepper
  • ●1/2 tsp baking powder
  • ●1 cup water
  • ●oil for frying

Instructions

  1. 1Clean the chicken and pat it dry with paper towels.
  2. 2In a large bowl, mix together the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and baking powder.
  3. 3Add water to the dry ingredients and mix until you have a smooth batter.
  4. 4Dip the chicken into the batter, ensuring it is fully coated.
  5. 5Heat oil in a deep frying pan over medium-high heat.
  6. 6Once the oil is hot, carefully place the battered chicken into the oil.
  7. 7Fry the chicken for about 15-20 minutes on each side, or until golden brown and cooked through.
  8. 8Remove the chicken from the oil and place it on a wire rack to drain excess oil.
  9. 9Let it rest for a few minutes before serving.

Equipment

deep frying panmixing bowlwhisktongswire rackpaper towels

Ingredients

  • ●1 kg chicken pieces (legs, thighs, or wings)
  • ●1 cup rice flour
  • ●1/2 cup cornstarch
  • ●1 tsp garlic powder
  • ●1 tsp onion powder
  • ●1 tsp black pepper
  • ●1 tsp salt
  • ●1/2 tsp turmeric powder
  • ●1/2 tsp chili powder
  • ●2 cups vegetable oil (for frying)
  • ●Fresh herbs (cilantro, mint) for garnish
  • ●Lime wedges for serving

Instructions

  1. 1In a large bowl, combine rice flour, cornstarch, garlic powder, onion powder, black pepper, salt, turmeric powder, and chili powder.
  2. 2Add the chicken pieces to the bowl and toss until they are well coated with the flour mixture.
  3. 3Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour (or overnight for best results).
  4. 4Heat the vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 180°C (350°F).
  5. 5Carefully add the marinated chicken pieces to the hot oil, making sure not to overcrowd the pan.
  6. 6Fry the chicken for about 8-10 minutes on each side, or until golden brown and cooked through.
  7. 7Use a slotted spoon to remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
  8. 8Repeat the frying process with the remaining chicken pieces.
  9. 9Once all the chicken is fried, arrange it on a serving platter and garnish with fresh herbs and lime wedges.
  10. 10Serve hot with your choice of dipping sauce.

Equipment

large bowlwhiskdeep frying pan or wokslotted spoonpaper towelsserving platter
🌶️🌶️🌶️Low

Crispy Fried Chicken has roots in Southern American cuisine, often associated with comfort food and family gatherings. Traditionally, it was a dish prepared for special occasions and celebrations, symbolizing hospitality and warmth. Today, it enjoys global popularity, with various adaptations and styles emerging in different cultures, from Korean fried chicken to spicy Caribbean versions.

Ingredients

  • ●chicken pieces
  • ●buttermilk
  • ●all-purpose flour
  • ●cornstarch
  • ●paprika
  • ●garlic powder
  • ●onion powder
  • ●black pepper
  • ●salt
  • ●cayenne pepper
  • ●vegetable oil
  • ●egg
  • ●baking powder
  • ●herbs

Instructions

  1. 1Marinate chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator.
  2. 2Mix flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and baking powder in a large bowl.
  3. 3Remove chicken from buttermilk and allow excess to drip off.
  4. 4Coat each piece of chicken in the flour mixture, pressing to adhere.
  5. 5Heat vegetable oil in a deep skillet over medium-high heat until shimmering.
  6. 6Fry chicken pieces in batches, ensuring not to overcrowd the pan, until golden brown and cooked through, about 12-15 minutes.
  7. 7Turn chicken occasionally for even cooking.
  8. 8Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  9. 9Remove chicken and place on a wire rack to drain excess oil.
  10. 10Let rest for a few minutes before serving.

Ingredient Alternatives

buttermilk

Healthier: low-fat yogurt

Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

all-purpose flour

Healthier: whole wheat flour

Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

vegetable oil

Healthier: avocado oil

Cheaper: canola oil

Avocado oil is healthier but can be more expensive.

chicken pieces

Healthier: skinless chicken

Cheaper: chicken thighs

Skinless chicken reduces fat content.

Techniques

marinatingbreadingfrying

Equipment

large bowldeep skilletwire rackmeat thermometer
🌶️🌶️🌶️Mediumglutendairy

Also Known As

Southern Fried ChickenFried Chicken

Ingredients

  • ●2 lbs chicken pieces (legs, thighs, breasts)
  • ●1 cup buttermilk
  • ●1 cup all-purpose flour
  • ●1 tsp paprika
  • ●1 tsp garlic powder
  • ●1 tsp onion powder
  • ●1 tsp salt
  • ●1/2 tsp black pepper
  • ●1/2 tsp cayenne pepper (optional)
  • ●Cooking spray or oil for spraying

Instructions

  1. 1In a large bowl, soak the chicken pieces in buttermilk for at least 1 hour or overnight in the refrigerator.
  2. 2In another bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  3. 3Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture, ensuring it is well coated.
  4. 4Preheat the air fryer to 380°F (193°C) for about 5 minutes.
  5. 5Spray the air fryer basket with cooking spray or lightly coat with oil.
  6. 6Place the coated chicken pieces in the air fryer basket in a single layer, making sure not to overcrowd.
  7. 7Spray the tops of the chicken pieces with cooking spray or oil to help them crisp up.
  8. 8Cook the chicken in the air fryer for 25-30 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
  9. 9Remove the chicken from the air fryer and let it rest for a few minutes before serving.

Equipment

large bowlair fryermeasuring cupsmeasuring spoonstongs
🌶️🌶️🌶️Low

Ingredients

  • ●4 cups buttermilk
  • ●2 teaspoons salt
  • ●1 teaspoon black pepper
  • ●1 teaspoon garlic powder
  • ●1 teaspoon onion powder
  • ●1 teaspoon paprika
  • ●1/2 teaspoon cayenne pepper
  • ●1 whole chicken, cut into pieces
  • ●3 cups all-purpose flour
  • ●2 teaspoons baking powder
  • ●1 teaspoon dried thyme
  • ●1 teaspoon dried oregano
  • ●1/2 teaspoon black pepper
  • ●Vegetable oil for frying

Instructions

  1. 1In a large bowl, combine buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix well.
  2. 2Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. 3In another bowl, mix together flour, baking powder, dried thyme, dried oregano, and black pepper.
  4. 4Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere.
  5. 5Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  6. 6Carefully add chicken pieces to the hot oil, working in batches if necessary to avoid overcrowding.
  7. 7Fry the chicken for about 15-18 minutes, or until golden brown and cooked through, with an internal temperature of 165°F (74°C).
  8. 8Remove chicken from the oil and place on a wire rack to drain excess oil.
  9. 9Let the chicken rest for a few minutes before serving.

Equipment

large bowlwhiskdeep fryer or large potthermometerwire rack
🌶️🌶️🌶️Low

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