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kentucky fried chicken recipe With Red Paprika Crunch Crust
- Total Time: 70 minutes
- Yield: 8–10 servings 1x
- Diet: General
Description
This recipe delivers juicy, bone-in chicken with an irresistible, unique red paprika crunch crust, perfect for a satisfying homemade meal without the drive-thru hassle. It simplifies making a family-friendly feast with incredible flavor.
Ingredients
- 8–10 pieces bone-in, skin-on chicken (thighs, drumsticks, breasts, wings)
- 2 cups (480 ml) buttermilk
- 2 cups (240g) all-purpose flour
- 0.5 cup (60g) cornstarch
- 2 Tbsp red paprika
- 1 Tbsp cayenne pepper
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 tsp dried thyme
- 1 tsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 2 large eggs
- 0.25 cup (60 ml) water
- 4–6 cups (960 ml – 1.4 L) vegetable oil, canola oil, or peanut oil
Instructions
- Prep the Chicken: Pat chicken pieces dry with paper towels. Submerge them completely in buttermilk in a large bowl. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Make the Spice Dredge: In a wide, shallow dish, whisk together the flour, cornstarch, red paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
- Set Up the Breading Station: In another shallow dish, whisk the eggs and water together thoroughly for your egg wash.
- Dredge the Chicken: Remove chicken from buttermilk, allowing any excess to drip off briefly. First, dredge each piece thoroughly in the flour mixture, pressing firmly to coat every surface. Dip into the egg wash, then back into the flour mixture, ensuring a thick, even coating.
- Heat the Oil: Pour oil into a large, heavy-bottomed pot or a sturdy 10-inch skillet (at least 3 inches deep). Heat over medium-high heat until it reaches a consistent 350-375°F (175-190°C).
- Fry the Chicken: Carefully lower 2-3 chicken pieces into the hot oil using tongs, making sure not to overcrowd the pot. Fry for about 6-8 minutes per side for smaller pieces (wings, drumsticks), or 10-12 minutes per side for larger pieces (thighs, breasts), until golden brown, visibly crispy, and cooked through (internal temperature 165°F/74°C).
- Drain and Serve: Remove the hot fried chicken with tongs and place it on a wire rack set over a baking sheet to drain any excess oil. Serve immediately.
Notes
For best results, use fresh, high-quality organic chicken and a good quality frying oil like peanut oil. For a lighter version or low-carb option, consider coating with almond flour and baking at 400°F (200°C) for 30-40 minutes, flipping halfway. You can prep the chicken for the buttermilk soak the night before to save time. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in an oven or air fryer for crispness.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1-2 pieces (about 150g)
- Calories: 400 calories
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg