5-Once the oil is hot, carefully place the chicken pieces into the oil. Be cautious not to overcrowd the pan, as this can reduce the oil’s temperature and affect the frying.
6-Fry the chicken in batches for about 12-15 minutes, or until it reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy. Drumsticks and thighs may take a bit longer than wings.
7-Remove the fried chicken from the oil and place it on a wire rack to drain any excess oil.
8-Allow the chicken to rest for a few minutes before serving.
This recipe captures some of the flavors and techniques often associated with KFC-style fried chicken. However, please remember that the exact KFC secret recipe remains a closely guarded trade secret, and this is an approximation. Enjoy your homemade fried chicken!
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