Crispy Fried Chicken (KFC-Style)
Crispy Fried Chicken (KFC-Style) 
Ingredients
For the chicken
* 1 kg chicken pieces (drumsticks, thighs or wings)
* 1 teaspoon salt
* 1 teaspoon paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* ½ teaspoon black pepper
* ½ teaspoon cayenne pepper (optional)
* 1 teaspoon dried thyme
* 1 teaspoon seasoning powder
For the marinade
* 250 ml buttermilk, or 250 ml milk mixed with 1 tablespoon lemon juice
* 1 egg
* 1 teaspoon paprika
* ½ teaspoon garlic powder
For the crispy coating
* 2 cups all-purpose flour
* ½ cup cornflour (cornstarch)
* 1 teaspoon baking powder
* 1 teaspoon paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon dried thyme
* ½ teaspoon black pepper
* ½ teaspoon cayenne pepper
* 1 teaspoon salt, or to taste
- Vegetable oil, for deep-frying
Preparation
1. Season and marinate
Combine the chicken with the salt, paprika, garlic powder, onion powder, black pepper, cayenne, thyme and seasoning powder. Mix the buttermilk and egg separately, pour over the chicken and combine well. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Prepare the coating
Mix the flour, cornflour, baking powder and all the coating spices in a large bowl. For extra crunchy flakes, drizzle 1–2 tablespoons of the marinade into the flour and rub lightly with your fingertips to create small clumps.
3. Coat the chicken
Remove each piece from the marinade and allow excess liquid to drip off. Press it firmly into the seasoned flour, turning to coat all sides. For a thicker crust, dip it briefly back into the marinade and coat in the flour a second time. Press the flour onto the chicken.
4. Fry until golden
Heat the oil to 165–175°C. Carefully add the chicken in batches without overcrowding the pot. Fry for approximately 12–18 minutes, depending on the size of the pieces, turning occasionally until golden and cooked through. Keep the oil temperature steady to prevent the coating from burning before the inside cooks.
5. Drain and serve
Transfer the chicken to a wire rack to drain and stay crisp. Check that the thickest part reaches an internal temperature of 74°C, without touching the bone with the thermometer. Serve hot with fries, coleslaw or your favourite dipping sauce.
Tips for extra-crispy chicken
* Cornflour helps create a lighter, crunchier crust.
* Press the seasoned flour firmly onto the chicken for a craggy finish.
* Avoid overcrowding the pot, as this lowers the oil temperature.
* Use a thermometer to check both the oil and the chicken’s internal temperature.
* Rest the fried chicken on a wire rack instead of covering it, so steam does not soften the crust.