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Marinate the chicken:
In a large bowl, combine the buttermilk (or milk with vinegar), salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Add the chicken pieces to the marinade and make sure they are well-coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results. The longer the chicken marinates, the more tender and flavorful it will be. -
Prepare the flour mixture:
In a large shallow dish or a zip-top bag, combine the all-purpose flour with the salt, black pepper, paprika, garlic powder, onion powder, thyme, basil, oregano, ginger, mustard, white pepper, and sage. Mix thoroughly to ensure all the spices are evenly distributed. -
Coat the chicken:
Take each piece of marinated chicken out of the buttermilk and let the excess drip off. Dredge each piece in the seasoned flour mixture, making sure it’s fully coated. Press the flour onto the chicken to ensure a thick, even coating. For extra crunch, you can double-dip the chicken by dipping it back in the buttermilk and then coating it again in the flour mixture. -
Fry the chicken:
Heat the oil in a deep skillet or a large pot to 350°F (175°C). You’ll need enough oil to fully submerge the chicken pieces. Fry the chicken in batches, making sure not to overcrowd the pan. Fry each piece for about 12-15 minutes, turning occasionally, until the coating is golden brown and the chicken is fully cooked (the internal temperature should reach 165°F or 75°C). Use a thermometer to check the temperature to ensure it’s cooked all the way through. -
Drain and serve:
Once the chicken is done, remove it from the oil and place it on a wire rack or paper towels to drain excess oil. Let the chicken rest for a few minutes before serving. The result will be crispy on the outside and tender on the inside!
Serving Tips:
- Serve with your favorite sides like mashed potatoes, coleslaw, biscuits, or fries for a true KFC-inspired meal.
- Pair with a cold drink like lemonade or iced tea to complete the experience.
Storage Tips:
- Leftovers: If you have leftover chicken, store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 1 month. To reheat, bake in a 375°F (190°C) oven for about 15-20 minutes to restore the crispiness.
Variants:
- Spicy Fried Chicken: Add more cayenne pepper or hot sauce to the marinade for a spicier kick.
- Boneless Fried Chicken: If you prefer boneless chicken, use boneless thighs or breasts. Adjust the cooking time to ensure they cook through without drying out.
- Oven-Fried Version: If you want to make it a little lighter, bake the chicken at 400°F (200°C) for 25-30 minutes, flipping halfway through, to achieve a crispy texture without deep frying.
FAQ:
1. Can I use skinless chicken for this recipe?
While skin-on chicken provides the best flavor and crispy texture, you can use skinless chicken pieces if you prefer. Just keep in mind that the texture may differ slightly.
2. Can I use regular milk instead of buttermilk?
Buttermilk is preferred for marinating the chicken because it helps tenderize the meat and adds flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar to 1 cup of regular milk.
3. Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend in place of regular all-purpose flour to make this chicken gluten-free.
