My Kfc Chicken Thigh recipe is delicious. The Kentucky Fried Chicken fast food company offers a chicken thigh option on its menu. KFC’s trademark breading coats a chicken thigh that has been fried and seasoned with a special blend of spices.
Common accompaniments to chicken thighs include mashed potatoes, coleslaw, and buns. Tender and juicy thigh flesh is a KFC staple because of its widespread popularity.
How To Cook Kfc Chicken Thigh
As promised, here is the ultimate guide to replicating KFC’s chicken thighs at home. Millions of people all over the world have relished this traditional American dish of crispy, flavorful fried chicken.
Whether you’re a die-hard KFC fan or you’re just looking for a quick and simple weeknight meal, this dish will not disappoint.
In this article, I’ll show you how to prepare KFC chicken thighs at home by answering some frequently asked questions and providing some helpful hints. Let’s dive in right now!
Kfc Chicken Thigh Ingredients:
- 4 chicken thighs
- 1 cup all-purpose flour
- 2 tbsp paprika
- 1 tbsp salt
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 cup buttermilk
- Vegetable oil, for frying
Instructions To Make Kfc Chicken Thigh
Step 1: Prepare the chicken thighs
Start by rinsing and patting dry the chicken thighs. Remove any excess fat and skin. Season the chicken thighs with salt and black pepper on both sides.
Step 2: Marinate the chicken thighs
In a large bowl, combine the buttermilk with half of the paprika, salt, oregano, basil, garlic powder, onion powder, cayenne pepper, and black pepper. Whisk well to combine.
Add the chicken thighs to the buttermilk mixture, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
Step 3: Make the breading
In a separate bowl, mix together the flour, remaining paprika, salt, oregano, basil, garlic powder, onion powder, cayenne pepper, and black pepper. Mix well to combine.
Step 4: Coat the chicken thighs
Remove the chicken thighs from the buttermilk marinade, shaking off any excess liquid. Dredge each chicken thigh in the flour mixture, making sure to coat it thoroughly. Press the flour mixture onto the chicken thighs to ensure it sticks.
Step 5: Fry the chicken thighs
In a large skillet or Dutch oven, heat enough vegetable oil to come halfway up the sides of the pan over medium-high heat. Once the oil is hot (around 350-375°F), carefully place the chicken thighs in the pan.
Fry the chicken for about 10-12 minutes, flipping once, until it’s golden brown and cooked through (the internal temperature should be 165°F). Use tongs to remove the chicken from the oil and transfer it to a paper towel-lined plate to drain.
Step 6: Enjoy!
Serve the KFC chicken thighs hot with your favorite side dishes, such as mashed potatoes, coleslaw, or biscuits. Enjoy!
Tips For Best Kfc Chicken Thigh
Use buttermilk: Buttermilk is a key ingredient in the KFC chicken marinade, as it helps to tenderize the meat and create a crispy coating. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and letting it sit for 5-10 minutes before using.
Let the chicken marinate: Allowing the chicken to marinate in the buttermilk mixture for at least 2 hours (or overnight) helps to infuse the meat with flavor and make it more tender. Don’t skip this step if you want the best results.
Double coat for extra crispiness: For an extra crispy coating, you can double coat the chicken by dipping it back into the buttermilk mixture after the first coating of flour. Then, coat it again in the flour mixture and fry as usual.
Use a thermometer: To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. It should reach 165°F before it’s safe to eat.
Drain on a wire rack: To prevent the chicken from getting soggy, place it on a wire rack instead of a paper towel-lined plate to drain off any excess oil.
Can I use a deep fryer to fry the chicken thighs?
Yes, you can use a deep fryer to fry the chicken thighs. Follow the manufacturer’s instructions for the oil temperature and cooking time.
Kfc Chicken Thigh Recipe
Ingredients
- 4 chicken thighs
- 1 cup all-purpose flour
- 2 tbsp paprika
- 1 tbsp salt
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 cup buttermilk
- Vegetable oil for frying
Instructions
- Start by rinsing and patting dry the chicken thighs. Remove any excess fat and skin. Season the chicken thighs with salt and black pepper on both sides.
- In a large bowl, combine the buttermilk with half of the paprika, salt, oregano, basil, garlic powder, onion powder, cayenne pepper, and black pepper. Whisk well to combine. Add the chicken thighs to the buttermilk mixture, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
- In a separate bowl, mix together the flour, remaining paprika, salt, oregano, basil, garlic powder, onion powder, cayenne pepper, and black pepper. Mix well to combine.
- Remove the chicken thighs from the buttermilk marinade, shaking off any excess liquid. Dredge each chicken thigh in the flour mixture, making sure to coat it thoroughly. Press the flour mixture onto the chicken thighs to ensure it sticks.
- In a large skillet or Dutch oven, heat enough vegetable oil to come halfway up the sides of the pan over medium-high heat. Once the oil is hot (around 350-375°F), carefully place the chicken thighs in the pan. Fry the chicken for about 10-12 minutes, flipping once, until it’s golden brown and cooked through (the internal temperature should be 165°F). Use tongs to remove the chicken from the oil and transfer to a paper towel-lined plate to drain.
Notes
- So here it is, in all its glory. I did make a couple of adjustments in my side-by-side comparison during recipe testing. More details of how/why are available in the post above this recipe card.
- I ditched the MSG.
- I reduced the paprika by 1 tablespoon.
- I pulverized the thyme, basil, and oregano in my small food processor.
- I added more oil
Thanks so much to the awesome folks at the Chicago Tribune for this KFC Original Recipe Chicken “copycat.”
