Ingredients:
For the Chicken:
2-3 lbs of chicken pieces (drumsticks, thighs, wings, etc.)
Salt and pepper to taste
1 cup buttermilk
For the Coating:
2 cups all-purpose flour
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
For Frying:
Vegetable oil for frying
Instructions:
Marinate the Chicken:
Season the chicken pieces with salt and pepper. Place them in a bowl and cover with buttermilk. Let it marinate for at least 4 hours or overnight in the refrigerator.
Prepare the Coating:
In a separate bowl, mix together flour, paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and pepper. This is your seasoned flour coating.
Coat the Chicken:
Remove the chicken from the buttermilk, allowing excess to drip off.
Roll each piece in the seasoned flour mixture, making sure it's well coated. You can double-coat for extra crispiness.
Heat the Oil:
In a large, deep skillet or Dutch oven, heat enough vegetable oil for deep frying to 350-375°F (175-190°C).
Fry the Chicken:
Carefully place the coated chicken pieces in the hot oil, a few at a time. Fry until they are golden brown and the internal temperature reaches 165°F (74°C), usually around 12-15 minutes for each batch.
Drain and Serve:
Use a slotted spoon to remove the fried chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
Serve the crispy fried chicken hot.
Remember, while this recipe is flavorful and crispy, it won't be an exact match to KFC's secret recipe. Adjust the seasoning according to your taste preferences. Enjoy your homemade fried chicken!

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