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How to make KFC-style crispy chicken

KFC-style kip

Honesty first: if you’re truly aiming for KFC-level mega crispiness when it comes to chicken, you’ll have to invest in a pressure fryer… But that may not be exactly what you’re looking for for your modest kitchen. No worries! This recipe will get you very close, and crispy chicken heaven (or CCH) is simply waiting for you.

 

Foto van culinair journalist Delilah Warcup - van Eyck

Don’t think that now that you’ve read the words pressure fryer, you can also start working with hot oil in your pressure cooker or another Instant Pot-related appliance. Don’t do it, it’s genuinely life-threatening! What you do need now is a large pan you can use for deep-frying. Ready, set, fry!

How to make KFC-style crispy chicken

  • Mix the egg and buttermilk in a large mixing bowl.
  • Place the chicken pieces in it and make sure they are all coated.
  • In another large bowl, use a whisk to mix the flour with all the ‘dry’ ingredients (but not the lard/oil).
  • Remove one piece of chicken from the bowl (using kitchen tongs), let it drain, then turn it over repeatedly in the bowl of flour until completely coated and place it on a large plate.
  • Repeat with the remaining chicken.
  • Let this rest for 20–30 minutes so the flour mixture doesn’t fall off the chicken later.
  • Work out how much oil or melted lard (melt it in batches of approx. 500 g) you need, depending on the size of your pan, so that one layer of chicken can be fully submerged.
  • Turn the heat up high and heat until a thermometer inserted into it reads 175° C.
  • Use metal kitchen tongs (and be careful!) to gently lower half of the chicken into the hot oil.
  • Deep-fry for 8–10 minutes until the chicken is golden brown and cooked through.
  • In the meantime, place paper towels on a clean large plate.
  • Remove the chicken from the oil and place it on the paper towels.
  • Repeat with the remaining chicken.
  • Done! Enjoy!

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