⭐ Directions

1. Marinate the chicken

• Whisk buttermilk + egg.
• Add chicken pieces and soak at least 1 hour, or overnight for the juiciest meat.

2. Prepare the seasoned flour

Mix all the flour and spices in a large bowl.

3. Coat the chicken

• Remove chicken from buttermilk and let extra drip off.
• Press each piece firmly into the seasoned flour so it sticks well.
• Shake off excess.

Tip: For extra crispy coating, dip in buttermilk again and re-flour for a double coat.

4. Fry

• Heat oil to 175°C / 350°F.
• Fry chicken pieces 12–15 minutes (drumsticks/thighs) or 8–10 minutes (breasts/wings).
• Don’t overcrowd the pan.
• Drain on a rack — not paper towels (stays crispier!).

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⭐ Optional “KFC Finish”

• Sprinkle a tiny pinch of MSG (Accent seasoning) over the chicken after frying.
  This gives the umami pop KFC is known for.

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