Ingredients:
For the chicken:
- 8-10 chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk (or milk with 2 tbsp vinegar)
- 2 tsp hot sauce (optional)
For the coating:
- 2 cups all-purpose flour
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp celery salt
- 1 tsp black pepper
- 1 tsp ground ginger
- 1 tsp white pepper (or more black pepper)
- 1/2 tsp mustard powder
- 2 tsp salt
- 1/4 cup melted butter or oil for brushing
Instructions:
- Marinate: Soak chicken in buttermilk and hot sauce for at least 2 hours or overnight in the refrigerator for maximum tenderness.
- Preheat: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top for optimal air circulation.
- Mix coating: Combine all flour and spices in a large bowl, mixing thoroughly.
- Coat chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing firmly to adhere. For extra crunch, dip back in buttermilk and flour again.
- Bake: Arrange chicken on the rack, brush generously with melted butter, and bake for 45-55 minutes, flipping halfway through. The chicken is done when it reaches 165°F internally and the coating is golden brown and crispy.
- Rest: Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Tips:
- Don’t skip the buttermilk marinade—it’s key to tender, flavorful chicken
- Use a meat thermometer to avoid overcooking
- For extra crispy skin, spray the coated chicken lightly with cooking spray before baking
Enjoy your homemade “KFC” chicken!