KFC CHICKEN ORIGINAL RECIPE

KFC Style Original Fried Chicken Recipe**

There are few comfort foods as irresistible as crispy fried chicken with a perfectly seasoned coating and juicy meat inside. This homemade version captures the spirit of the famous original recipe, offering rich flavor, crunch, and tenderness in every bite. The secret lies in the spiced tempura style batter and the double coating process that creates the signature crust.

**Ingredients**

8 chicken thighs
500 ml milk
300 g flour
1 tablespoon of each spice of your choice including oregano, paprika, curry, onion powder, and garlic powder
Additional half teaspoon of the same spices
100 g extra flour
Salt and pepper
Oil for frying

**Preparation**

The first step is creating the seasoned tempura that gives the chicken its flavor and texture. In a wide bowl, add the 300 g of flour. Then incorporate one full tablespoon of each spice you selected. Add a generous pinch of salt and some pepper. The amount of seasoning may seem excessive, but this is one of the most important secrets of the recipe. The spices flavor the crust deeply without becoming overpowering once fried.

Slowly pour in the milk, starting with about 350 ml and whisk continuously. Depending on your flour, you may need up to 400 ml. The goal is to achieve a batter that is fluid yet thick, smooth, and well structured. When you lift the whisk, the batter should cling briefly and then fall back into the bowl. This consistency ensures the coating will cling beautifully to the chicken.

Once the batter is ready, season the chicken thighs lightly with salt and pepper. Submerge each piece into the tempura mixture, making sure they are fully coated. Cover the bowl and place it in the refrigerator for at least one hour. Allowing the chicken to rest in the seasoned batter helps the flavors penetrate the meat and improves the final texture. If you have more time, letting it rest longer will produce even better results.

While the chicken is resting, prepare the outer coating. On a large plate, combine the remaining 100 g of flour with half a teaspoon of the same spice mixture used earlier. Mix thoroughly so the seasoning is evenly distributed throughout the flour. This dry layer is what creates the crisp, golden shell that makes this chicken so satisfying.

Remove the chicken from the refrigerator. Do not shake off the excess batter too aggressively. The slightly thick coating is necessary to build the crust. Roll each piece of chicken in the seasoned flour, pressing gently so the flour adheres well to the surface. You should see a thick, textured layer forming.

Heat a generous amount of oil in a deep pan or skillet. The oil should be hot but not smoking. Medium high heat works best. Carefully place the coated chicken into the oil without overcrowding the pan. Fry each piece until deeply golden and crisp on the outside and fully cooked inside. Turn occasionally to ensure even browning.

Once cooked, transfer the chicken to a rack or paper towels to drain excess oil. Allow it to rest for a few minutes before serving. The result is crunchy on the outside, tender and juicy on the inside, and packed with flavor.

Serve with mashed potatoes, coleslaw, or a simple green salad for a complete and comforting meal that rivals any restaurant version.