Description
Korean Fried Chicken, also known as KFC (but distinctly different from the American version!), is renowned for its incredibly crispy texture and flavorful, often spicy, sauce. This recipe delivers that iconic crunch through a double-frying technique and coats the chicken in a sweet, savory, and spicy gochujang-based sauce. It’s perfect as an appetizer, a main course, or a crowd-pleasing snack for game day. Get ready for an explosion of flavor!
Classic Fried Chicken
Ingredients
- 4 lbs chicken pieces
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- Oil for frying
Instructions
- Wash and pat dry the chicken pieces.
- In a bowl, beat the eggs.
- In another bowl, mix flour, paprika, garlic powder, salt, and pepper.
- Dip chicken into egg, then coat with flour mixture.
- Heat oil in a deep pan over medium heat.
- Fry chicken until golden brown and fully cooked (about 12–15 minutes).
- Drain on paper towels and serve hot.
Spicy Fried Chicken
Ingredients
- 4 lbs chicken pieces
- 2 cups flour
- 2 tbsp hot sauce
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 2 eggs
- Oil for frying
Instructions
- Mix hot sauce into beaten eggs.
- Combine flour and spices in a bowl.
- Dip chicken in egg mixture, then coat in flour.
- Heat oil to medium-high.
- Fry chicken until crispy and cooked through.
- Drain excess oil and serve spicy hot.
Southern Fried Chicken
Ingredients
- 4 lbs chicken pieces
- 2 cups flour
- 1 cup buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- Oil for frying
Instructions
- Marinate chicken in buttermilk for at least 2 hours.
- Mix flour, salt, pepper, and paprika.
- Remove chicken from buttermilk and coat with flour mixture.
- Heat oil in a skillet.
- Fry chicken slowly until golden and juicy inside.
- Drain and serve warm.
Buttermilk Fried Chicken
Ingredients
- 4 lbs chicken pieces
- 2 cups flour
- 2 cups buttermilk
- 1 tsp paprika
- 1 tsp salt
- 1 tsp onion powder
- Oil for frying
Instructions
- Soak chicken in buttermilk for 4–6 hours.
- Mix flour and seasonings.
- Coat chicken well with flour mixture.
- Fry in hot oil until crispy and golden.
- Rest on paper towels before serving
Nashville Hot Chicken
Ingredients
- 4 lbs chicken pieces
- 2 cups flour
- 1 cup buttermilk
- 2 tbsp cayenne pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tbsp hot oil (from frying)
- Oil for frying
Instructions
- Marinate chicken in buttermilk for 2 hours.
- Coat chicken with seasoned flour.
- Fry until crispy and cooked.
- Mix cayenne, paprika, garlic powder with hot frying oil.
- Brush spicy oil over fried chicken.
- Serve hot.
Korean Fried Chicken
Ingredients
- 4 lbs chicken wings
- 1/2 cup cornstarch
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- Oil for frying
Sauce Ingredients
- 1/2 cup gochujang
- 1/4 cup soy sauce
- 1/4 cup honey
- 4 cloves garlic (minced)
Instructions
Garnish and serve hot.
Coat chicken with flour, cornstarch, salt, and pepper.
Fry chicken until crispy; remove and rest.
Fry again for extra crunch.
Heat the sauce ingredients in a pan until thick.
Toss fried chicken in the sauce.
