James Martin KFC Fried Chicken

This easy and crispy fried chicken recipe by James Martin is perfect for a quick, tasty meal. Coated in a seasoned flour mix and fried to golden perfection, it’s served with a smoky chipotle mayo for an extra kick. Use simple ingredients you likely already have, making it a flexible and satisfying dish.

Ingredients Needed

For the Fried Chicken:

• 12 skinned boneless chicken thighs (about 1.4 kg / 3 lbs)
• 500ml (2 cups) buttermilk
• 400g (2 2/3 cups) self-raising flour
• 2 tsp celery salt
• 2 tsp dried oregano
• 2 tsp cayenne pepper
• ½ tsp ground nutmeg
• 3 tsp garlic salt
• 3 tsp onion salt
• 2 tsp dried thyme
• Black pepper (to taste)
• Vegetable oil (for frying)

For the Chipotle Mayo:

• 1 tbsp Dijon mustard
• 3 egg yolks
• 200ml (¾ cup + 1 tbsp) vegetable oil
• 1 tbsp chipotle chili paste
• Lemon zest (for garnish)
• Fine salt (for garnish)

For the Garnish:

• Sliced fresh chilies
• Fresh coriander (cilantro) and mint leaves

How To Make KFC Fried Chicken

1. Marinate the Chicken: Coat the chicken thighs in buttermilk, cover, and refrigerate overnight to marinate.
2. Prepare the Flour Coating: In a bowl, mix the self-raising flour with the celery salt, oregano, cayenne pepper, nutmeg, garlic salt, onion salt, dried thyme, and black pepper.
3. Heat the Oil: Heat a deep-fat fryer or a pan of vegetable oil to 170°C (340°F).
4. Coat the Chicken: Remove the chicken from the buttermilk and dredge each piece in the seasoned flour, ensuring it’s well-coated.
5. Fry the Chicken: Fry the chicken in batches for 6 to 8 minutes or until golden and crispy. Use a slotted spoon to drain the chicken on kitchen paper.
6. Add Finishing Touches: Once drained, Microplane some lemon zest over the chicken and lightly sprinkle with fine salt.
7. Make the Chipotle Mayo: In a bowl, whisk together the Dijon mustard and egg yolks. Gradually drizzle in the vegetable oil while whisking continuously until the mixture thickens. Stir in the chipotle chili paste.
8. Serve: Arrange the fried chicken on a platter, drizzle over the chipotle mayo, and garnish with sliced chilies fresh coriander, and mint.

Recipe Tips

• Use buttermilk overnight: Marinating the chicken in buttermilk for at least 12 hours ensures the meat is tender and flavorful.
• Don’t skip the seasoning: Coat the chicken well in the seasoned flour to get that crispy, flavorful crust.
• Fry in batches: Frying too much chicken at once lowers the oil temperature and makes the coating soggy. Fry in smaller batches for perfect crispiness.
• Check the oil temperature: Make sure the oil is at 170°C (340°F) before frying to get the right golden, crispy texture.
• Rest the chicken after frying: Let the fried chicken drain on kitchen paper for a few minutes to keep it crispy and remove excess oil.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover fried chicken cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: If you want to freeze the fried chicken, let it cool to room temperature first. Wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months. To serve, thaw it in the fridge overnight before reheating.
• Reheat: Preheat your air fryer to 180°C (350°F). Place the chicken in the basket and air fry for 5-7 minutes until crispy and heated through.

Nutrition Facts

Serving Size: 1 piece (approximately 74g)

• Calories: 218
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 56mg
• Sodium: 312mg
• Potassium: 178mg
• Total Carbohydrate: 12g
• Dietary Fiber: 0.6g
• Sugars: 0g
• Protein: 14g

Try More James Martin Recipes:

• James Martin Leek Potato And Bacon Bake
• James Martin Apple Crumble
• James Martin Lardy Cake
• James Martin Lamb Boulangere