Make Kfc Chicken At Home Without A Deep Fryer

There are many ways to make KFC-style fried chicken at home without a deep fryer. The key to achieving that signature crunchy exterior and juicy, tender interior lies in the preparation and cooking method. Here are some tips and tricks to help you get that finger-licking good taste:

- Choose your chicken: Opt for boneless thighs, a whole bird cut into pieces, or a mix of drumsticks, breasts, thighs, and wings.

- Brine or marinate: Soak the chicken in buttermilk for at least 4 hours or overnight. This tenderises the meat and adds moisture. You can also add spices like salt, black pepper, and crushed garlic to the buttermilk.

- Prepare the coating: Combine flour with a blend of 11 herbs and spices, such as salt, thyme, basil, oregano, celery salt, black pepper, garlic salt, ground ginger, and white pepper. You can also add MSG (monosodium glutamate) for an extra flavour boost.

- Bread the chicken: Remove the chicken from the buttermilk, shake off the excess, and coat it thoroughly with the flour mixture. Gently pat the chicken to ensure the coating sticks.

- Frying method: While KFC uses pressure fryers, you can achieve similar results with a regular deep fryer, Dutch oven, or even an air fryer. Heat oil to 350°F (177°C) and fry the chicken in batches for 12 to 18 minutes, or until the internal temperature reaches 165°F (74°C).

- Rest and serve: Place the fried chicken on a wire rack over a baking sheet to rest and stay crisp. Enjoy your homemade KFC with your favourite dips or sides!

Marinate chicken in buttermilk for 20-60 minutes

Marinating the chicken in buttermilk is an important step in making KFC-style fried chicken. This step ensures that the chicken is tender and juicy, and it also helps the breading stick to the chicken. The chicken should be marinated in buttermilk for at least 20 minutes, but for the best results, it should be marinated for up to 60 minutes. If you are short on time, 20 to 30 minutes will suffice. However, for the best results, it is recommended to marinate the chicken for the full hour.

During the marination process, it is important to keep the chicken at room temperature. If the chicken is placed in the refrigerator, the cold meat will decrease the temperature of the hot oil when it comes time to fry. If your kitchen is very hot, you can start by marinating the chicken in the fridge, and then transfer it to the counter halfway through the marination process. It is also important to cover the dish with plastic wrap to prevent the marinade from spoiling.

While the chicken is marinating, you can prepare the breading. Combine flour with a blend of 11 herbs and spices, including salt, dried thyme, dried basil, dried oregano, celery salt, ground black pepper, ground mustard, paprika, garlic salt, ground ginger, and ground white pepper. You can also double the spice blend and store it in an airtight container for up to three months.

Once the chicken has finished marinating, it is time to dredge it in the flour-spice blend. Remove a piece of chicken from the buttermilk, letting the excess mixture drip off. Place the chicken into the spice-flour blend, turning it over to coat both sides. Then, transfer the chicken to a baking sheet and let it rest for about 5 minutes. Repeat this process for each piece of chicken, working with one piece at a time.

It is important to discard any leftover spiced flour and buttermilk marinade, as they have come into contact with raw chicken and are no longer safe to use.

Prepare the spices and flour for seasoning and breading

The KFC blend of 11 herbs and spices was a closely guarded secret until it was leaked in 2016. To prepare the spices and flour for seasoning and breading, you will need:

• 2 cups of all-purpose flour
• Salt (including kosher salt)
• Dried thyme
• Dried basil
• Dried oregano
• Celery salt
• Ground black pepper
• Ground yellow mustard
• Paprika
• Garlic salt
• Ground ginger
• Ground white pepper
• Accent flavour enhancer (optional)

First, blend all the spices in a food processor until they are the same size. Then, whisk the spice blend into the flour in a large dish. Set the bowl aside.

For a more authentic flavour, add 1/2 teaspoon of Accent Seasoning (MSG) for every 1 pound of chicken. MSG is a flavour enhancer, but it is not very healthy. If you can't find oregano or thyme, try marjoram and sage instead.

Cut chicken into pieces

To cut the chicken into pieces, you'll first want to place the chicken breast-side up, with the neck opening facing towards you. Remove the wishbone by slicing along each side, using your fingers to pull the tiny bone straight out.

Then, remove the legs and thighs. To do this, pull the drumstick towards you and away from the body, slicing through the skin to expose the joint. Firmly twist the leg away from the body until the joint pops out of the socket. Slice through the exposed joint, then pull the leg to free it. Cut through the joint connecting the drumstick and the thigh to separate the two pieces. Repeat this process for the other leg.

Next, hold the chicken vertically and carefully run your knife down along the ribs to remove the back from the breastbone.

Remove the wings by pulling each one away from the body to expose the joint. Slice through the joint and cut around the drumette to remove it from the breast.

Finally, slice the chicken breast in half, keeping it on the bone.

Fry chicken in batches for 12-18 minutes

Frying the chicken is the moment of truth. It's time to see if your hard work has paid off and whether you've managed to recreate that famous KFC taste and texture.

Firstly, you'll need to heat your oil to 350°F (177°C). This is the optimal temperature to create a golden-brown crust in about 12 minutes. If you don't have a thermometer, a good indication that the oil is ready is when you start to see bubbles around a wooden spoon handle when you stick it into the oil.

Now it's time to fry the chicken in batches. You should fry the breasts and wings for about 12 to 14 minutes, and the legs and thighs for about 15 to 18 minutes. Remember not to overcrowd the pan—fry three to four pieces at a time. The oil should be deep enough to ensure even frying, so there's no need to turn the chicken pieces.

Use a meat thermometer to check that the chicken is cooked through. It should have an internal temperature of 165°F (74°C). If the chicken is cooked, use a pair of metal tongs to transfer it to a wire cooling rack. Place a baking sheet under the rack to catch any oil drips.

If you're not serving the chicken straight away, you can keep it warm in the oven at 175°F (79°C) for up to 20 minutes. This will ensure the chicken stays crispy.

Drain and serve

Once you've fried your chicken, it's time to drain and serve. Place the chicken on a wire cooling rack over a baking sheet. This will allow any excess oil to drip off the chicken and collect on the baking sheet. It's important to let the chicken cool to room temperature before serving, which will take about 30 minutes.

If you're making a large batch of chicken, you can keep it warm in the oven while you finish frying the rest. Preheat your oven to 175 degrees Fahrenheit and line a baking sheet with aluminium foil. Set an oven-safe wire cooling rack inside the sheet and place the fried chicken on the rack. The chicken can stay in the oven for up to 20 minutes without the skin becoming soft.

If you're not serving the chicken straight away, it can be stored in the refrigerator for up to five days or frozen for up to 12 months. To reheat, allow the chicken to thaw and then use the oven or microwave. Avoid refrying the chicken, as this will result in an overcooked flavour and/or sogginess.

Frequently asked questions