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Perhaps one of the most famous renditions for the favored classic, the KFC Fried Chicken recipe is one that everyone seems to be curious about. After all, its share of seasonings and distinct crunch really sets it apart as a chicken dish. Luckily, this is a recipe that you can also try replicating at home so you can whip it up any time you happen to crave it. Whether it be for a movie night, a special house dinner, or just for a snack when the irresistible crispy dish pops into mind, you can try creating some on your own.
For this recipe in particular, marinating is essential. It can truly help in making for a tender and flavorful chicken. A good deal of buttermilk and Knorr Liquid Seasoning can mean a world of difference in terms of taste. And of course, you can’t forget about the importance of leaving the marinade for a minimum of three hours. Now for the breading, we use a great variety of spices and seasonings. From paprika to celery salt to basil to thyme, we use a well-balanced group of flavors to really make the taste of the dish stand out. But this mix of seasonings arguably creates an even richer flavor for our chicken than you’d expect. And so imagine your KFC Fried Chicken, but bursting with more savor and crunchiness.
If you’re looking for an Improved KFC Fried Chicken dish, this is your go-to! Let’s head on to the kitchen to start cooking it up.
How to make KFC Fried Chicken recipe, but new and improved:
Marinating the fried chicken:
We will start out in the kitchen by pouring 2 cups of buttermilk in a large bowl. Also place 2 tablespoons of Knorr Liquid Seasoning inside. Now mix these together thoroughly. Afterwards, we will need our 3 lbs. of chicken. Now cut this up into serving pieces. Then put them in the bowl as well. Let the chicken stay inside for marinating for at least 3 hours. And once the step with our marinade is up, we can go ahead with breading the chicken!
Coating the fried chicken with breading:
As I said earlier, we will utilize a varied mix of seasonings for this recipe. But the result truly pays off with a complex, rich deal of flavors. Start by taking a new bowl, and placing 2 cups of all-purpose flour, ½ teaspoon of salt, ½ teaspoon of thyme and ½ teaspoon of basil inside. We will also add ⅓ teaspoon of oregano, and 1 teaspoon each of celery salt, ground black pepper, and dried mustard.
Incorporate 4 teaspoons of paprika, 2 teaspoons of garlic salt, 1 teaspoon of ground ginger, and 3 teaspoons of white pepper as well. Now that we’ve got all of our components for breading together, mix all of the ingredients together. Then we’ll take our marinated chicken from earlier, and remove this from the bowl with the marinade. Make sure to let all of the excess liquid drip off.
Once that’s done, you should dredge each chicken piece into the breading mixture. As you are doing this, ensure that you’ve coated every side of the chicken piece. Then before you start frying, you should let each piece stay for a minimum of 5 minutes. Now let’s head on to our frying station!
Frying the marinated and breaded chicken pieces:
For this step, I used a pressure cooker. With pressure frying, we are able to get a very juicy chicken with quite a swift cooking process. But you can also instead use a deep cooking pot. Pour 4 cups of cooking oil into the pot, and let it heat up. Then deep fry each chicken piece until the internal temperature becomes 165 °F.
If you decide to go with pressure frying, it’s important to be careful in cooking the chicken. For this, make sure to get the oil to 350 °F before you place the chicken inside. And then deep fry these for 1 minute uncovered before sealing your pressure cooker. Then pressure cook these using not more than 350 °F heat for about 7 to 8 minutes only. Make sure not to cook it for over 8 minutes. Afterwards, release the pressure from the cooker, and carefully take out your fried chicken pieces.
You’re almost done— now we just have to rid this of any excess oil. Place the fried chicken on a wire rack, and let the oil drip. Have this with some of your favorite chicken gravy or sauce, and perhaps a couple of sides. Fried chicken goes well with a great deal of side dishes so you have your options ranging from warm rice to mashed potatoes to salad!
Now wasn’t that easy? You can definitely serve this for your next special occasion, and it’s sure to be a crowd pleaser with fried chicken being a well-loved favorite.
But if you’ve got any more requests for recipes, as well as feedback, I’d love to hear them too! Make sure to place them in the comments section below.
- 3 lbs chicken cut into pieces
- 4 cups cooking oil
- 2 cups buttermilk
- 2 tablespoons Knorr Liquid Seasoning
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon basil
- 1/3 teaspoon oregano
- 1 teaspoon celery salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried mustard
- 4 teaspoons paprika
- 2 teaspoons garlic salt
- 1 teaspoon ground ginger
- 3 teaspoons white pepper
- 1 Pressure cooker
- Combine Knorr Liquid Seasoning and buttermilk in a large bowl. Mix well.
- Add chicken pieces. Marinate for at least 3 hours.
- Combine the breading ingredients in a separate bowl. Mix well.
- Remove the chicken from the marinade bowl letting excess liquid drip. Dredge the chicken pieces into the breading mixture making sure that each piece is completely coated. Let it stay for at least 5 minutes.
- Heat cooking oil in a deep cooking pot (Note: I cooked mine using a pressure cooker. This is called pressure frying). Deep fry the chicken pieces until the internal temperature reads 165F. Note: You may decide to pressure fry the chicken but be extra careful. If doing so, make sure that the oil is more than 350F before adding the chicken. Deep fry for 1 minute uncovered before sealing the pressure cooker. Pressure-cook at not more than 350F between 7 to 8 minutes only (do not cook it longer). Release the pressure from the cooker and remove the chicken.
- Arrange the fried chicken on a wire rack for the oil to drip. Serve with chicken gravy and your favorite sides. Share and enjoy!