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Homemade dinner
Chicken as in KFC

KFC-Style Fried Chicken

A dish from the famous chain, right in your own kitchen! KFC chicken has plenty of fans, and everyone tries to recreate it — but few manage to get it really close. This method comes about as near to the original as you can: crispy coating on the outside, juicy meat inside!

Natalia Tsybulskaya

Recipe author

Composition / ingredients

Servings:

Chicken wings

300

Egg

Cornflakes

100

Breadcrumbs

100

Flour

Vegetable oil

300

Paprika

Garlic powder

Salt

Chicken breast

400

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 15 g

Fats 49 % 27 g

Carbohydrates 24 % 13 g

353 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you make KFC-style chicken? Gather all your ingredients. For a crispy coating you'll need cornflakes — the plain, unsweetened kind sold in the health-food aisle. Any chicken parts work: breast fillet, drumsticks, wing sections, or just small pieces of chicken — anything goes.
Step 2:

Rinse and pat the chicken pieces dry.
Step 3:

In a separate bowl, marinate the chicken. Add your favorite spices and seasonings and let it sit for 30 minutes. I used paprika, garlic powder, and salt.
Step 4:

Crush the cornflakes — not into a powder, but leaving fairly large bits. A potato masher or rolling pin works best.
Step 5:

Stir the breadcrumbs into the crushed flakes.
Step 6:

In another bowl, beat the egg with a fork.
Step 7:

Dredge each piece of chicken first in the flour.
Step 8:

Then dip it well in the egg.
Step 9:

And coat it in the cornflake-crumb mixture.
Step 10:

Heat the oil well in a skillet, add the breaded chicken pieces, and fry over low heat for about 10 minutes per side. The chicken must cook all the way through.
Step 11:

Transfer the finished pieces to a paper towel to blot off the excess oil.
Step 12:

Our crispy chicken is ready. Enjoy!

Use a high-smoke-point oil for frying. Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and form harmful compounds, including carcinogens. Most unrefined oils have a low smoke point; they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. Whenever you're roasting, pan-frying, or grilling, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed oil are common choices.
Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe brush and a little dish soap work best.