How to make KFC-style chicken at home while saving money

Many consumers have a strong desire to eat crispy fried chicken, but due to pressure on food prices, satisfying this desire can turn into an expensive expense. A dilemma arises: spend the last of your money on a whole basket of chicken or give up and have toast for dinner.

Fortunately, there is an alternative option. Although no one outside of Kentucky Fried Chicken knows the restaurant's secret blend of herbs and spices, home cooks around the world have been trying to decipher this recipe for years. The result is a delicious homemade dish that turns out crispy, juicy, and aromatic, close enough to the original to satisfy the craving without significant financial cost.

Now you can proudly declare: 'We have KFC at home' before serving a pile of golden fried chicken on the table.

For the chicken itself, you will need eight pieces (thighs and drumsticks are best), two cups of buttermilk, and one egg.

For the flour seasoning, you need: two cups of all-purpose flour, one tablespoon of paprika, three tablespoons of white pepper, two cloves of garlic salt, one tablespoon of black pepper, one tablespoon of celery salt, one tablespoon of dried mustard, one tablespoon of ground ginger, one teaspoon of dried thyme, one teaspoon of dried basil, one teaspoon of dried oregano, and two teaspoons of salt.

For frying, use vegetable or sunflower oil.

Cooking Instructions

In a large bowl, whisk the buttermilk and egg. Then add the chicken pieces, ensuring they are completely coated in this mixture, and refrigerate for at least four hours or overnight. The longer the marination, the juicier the meat will be.

In another bowl, mix all the flour and spices until evenly distributed. After that, remove each piece of chicken from the marinade and thoroughly coat it in the seasoned flour, pressing the coating firmly onto the meat. Let the coated pieces rest for 15–20 minutes; this will help the coating adhere better and provide an extra crispy crust.

Heat enough oil in a deep pot or deep fryer to a temperature of 170–175°C. Carefully fry the chicken in batches for 12–18 minutes, depending on the size of the pieces, turning occasionally until it is golden-brown, crispy, and fully cooked. The internal temperature must reach 75°C.

Before serving, drain excess fat on a rack or paper towel. To recreate the full restaurant ordering experience, serve the homemade fried chicken with french fries, coleslaw, mashed potatoes, corn on the cob, or buttered rolls.

iol.co.zaJuly 31, 07:00

KFC-style coleslaw recipe you can make at home

Recreating the popular KFC-style coleslaw turned out to be surprisingly simple. Anyone who has ordered a bucket of chicken knows that coleslaw is rarely a side dish afterthought.

Characteristics of KFC Coleslaw

A good KFC-style coleslaw provides the contrast people return for: crunchy cabbage coated in a creamy, slightly sweet dressing that pairs perfectly with rich, crispy chicken.

Although the fried chicken recipe remains strictly guarded, home cooks have long perfected imitations of this famous coleslaw. The key difference between a standard homemade version and one approaching the original lies not in a secret ingredient, but in how finely the vegetables are chopped and whether enough time is given for the flavors to develop.

Ingredients and Preparation

The dressing is made by mixing mayonnaise, buttermilk, milk, sugar, lemon juice, and apple cider vinegar, creating the signature balance of creamy, sweet, and tangy flavor. To achieve the perfect result, it is recommended to let the salad rest in the refrigerator overnight, which slightly softens the cabbage and allows the dressing to penetrate all the pieces.

Salad Ingredients

To prepare the salad, you will need 8 cups of finely shredded cabbage, ¼ cup of finely shredded carrots, and 2½ tablespoons of very finely chopped onion. For the dressing, you need ½ cup of mayonnaise, ⅓ cup of granulated sugar, ¼ cup of milk, ¼ cup of buttermilk, 2½ tablespoons of lemon juice, 1½ tablespoons of apple cider vinegar, ½ teaspoon of salt, and ⅛ teaspoon of ground pepper.

Step-by-Step Instructions

First, finely chop the cabbage, carrots, and onion into small, even pieces. Next, in a large bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, apple cider vinegar, salt, and pepper until smooth. Then add the chopped vegetables and mix thoroughly so that everything is evenly coated with the dressing. Cover the bowl and refrigerate overnight. This resting period helps the cabbage absorb the dressing and develops the flavor. Stir the coleslaw again before serving.

The Secret to Texture

If you noticed the smoothness of the original coleslaw, it is because the cabbage, carrots, and onions are chopped much finer than in a traditional salad. You should aim for pieces about the size of rice grains. While a food processor can save time, it is worth finishing the chopping with a sharp knife to achieve this characteristic texture. The main trick is to chop the salad as finely as possible.