Ultra-Crispy Homemade KFC-Style Fried Chicken
Get that iconic crunch at home with this triple-coated fried chicken recipe! The secret lies in the layered breading — flour, egg, cornmeal, egg again, then crushed corn cereal — for an irresistibly crispy bite every time.
🛒 Ingredients
15 servings
- 1 boneless chicken breast, thawed, cut into strips
- 5 whole eggs
- Oil for frying
- Salt, to taste
- Black pepper, to taste
- Garlic (powder or fresh), to taste
- 1 packet of seasoning mix
- A splash of cold water
- All-purpose flour (no baking powder)
- Fine cornmeal
- Coarsely crushed corn cereal (pulsed in a food processor, not ground into powder)
- Extra salt for the coating
- Dried calabrian chili or red pepper flakes
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Directions
- 1
Season the chicken strips with salt, pepper, and garlic. Set aside for 5 minutes.
- 2
Mix the all-purpose flour with a pinch of salt and the dried chili flakes in a shallow bowl.
- 3
Coat the seasoned chicken strips in the seasoned flour, pressing to adhere.
- 4
Lightly beat the eggs with a splash of cold water, salt, black pepper, and the seasoning packet.
- 5
Dip the floured strips into the egg mixture, letting the excess drip off.
- 6
Press each strip firmly into the fine cornmeal until fully coated.
- 7
Let the breaded strips air-dry for 10 minutes — this helps the coating stick.
- 8
Dip the strips into the egg wash a second time.
- 9
Coat in the coarsely crushed corn cereal, pressing firmly. Shake off any excess.
- 10
Heat oil to high temperature. Fry the strips until they begin to turn golden, then carefully add one tablespoon of water to the oil and semi-cover the pan to steam the inside without burning the crust.
- 11
Remove before they get too dark, drain on paper towels, and serve immediately while hot and crispy.
💡 Chef's Tip
Don't skip the second egg dip — it's what makes the corn cereal crust adhere and stay crunchy. Adding a splash of water while frying steams the chicken through without overcooking the outside.
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