If you love crispy, well-seasoned fried chicken, Newfoundland Chicken (KFC-Style) is your next favorite recipe. Based on a traditional Newfoundland version, this recipe features a seasoned flour coating, egg dip, and frying steps tailored for home kitchens.
Whether you’re new to frying or want a reliable homemade version of that restaurant crunch, this recipe will guide you through every step.
Why You’ll Love This Recipe
- Crunchy crust: A flavorful blend of herbs and spices
- Beginner-friendly: Clear instructions, shallow frying (not deep frying)
- Customizable: Add heat, swap herbs, try oven method
- Better than takeout: Control ingredients, quality, and taste
Recipe Overview
| Servings | Prep Time | Fry Time | Total Time |
|---|---|---|---|
| 4–6 | 15–20 min | 30–40 min | ~50–60 min |
Ingredients
For the Chicken:
- 1 whole chicken, cut into pieces
- Salt & pepper (to season before coating)
Egg Dip:
- 3 beaten eggs
Seasoned Coating:
- 2 cups all-purpose flour
- 4 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp poultry seasoning
- 1 tsp oregano
- 1 tsp tarragon
- 1 tsp parsley
- ½ tsp thyme
- 1 tsp chives
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp celery salt
Frying Oil:
- (Depth to cover up to mid-piece), neutral oil (e.g. canola, peanut)
Equipment
- Heavy skillet or frying pan
- Tongs or slotted spoon
- Wire rack over baking sheet (for draining)
- Thermometer (meat & oil)
- Bag or shallow dish for coating
Step-by-Step Instructions
- Prep & season — Pat chicken pieces dry. Lightly season with salt & pepper.
- Mix coating — In a bowl, combine flour and all the herbs/spices. Mix thoroughly.
- Set up egg dip — Beat 3 eggs in a shallow bowl.
- Heat oil — Add oil to reach ¼–½ inch depth in your pan. Heat to ~325–350°F (160–175°C).
- Coat chicken — Dip a piece into the beaten eggs, then dredge in the seasoned flour. Press to coat well. Shake off excess.
- Fry batches — Place pieces in hot oil without overcrowding. Fry ~8–12 min per side depending on size, or until internal 165°F (74°C). Adjust heat if coating browns too fast.
- Drain & rest — Move to a wire rack to drain. Let rest 5–10 minutes before serving.
- Optional oven finish — If inside isn’t done but crust is browning, finish in 350°F oven until reach safe temp.
Tips & Troubleshooting
- Oil temperature is key: If too hot, crust burns; too cool, it’s greasy.
- Even pieces: Try to cut chicken into uniform sizes.
- Don’t crowd pan: Keeps oil temperature steady and ensures crispness.
- Rest before serving: Helps coating stick and juicier meat.
- Coating too thick? Press excess off before frying to prevent burning flour.
Variations & Serving Suggestions
- Add cayenne or chili powder for spicy version
- Marinate chicken in buttermilk for extra juiciness
- Oven “fried” version: Bake at 425°F on a greased rack for ~35 min
- Serve with coleslaw, mashed potatoes, biscuits, or homemade gravy
Storage & Reheating
- Refrigerator: Up to 3 days in shallow container, reheat in oven to keep crisp
- Freezer: Cool fully, freeze on a baking sheet, then bag. Reheat from frozen at 375°F till internal temp reached
FAQ
Q: Can I use skinless chicken?
Yes — works fine. Just reduce frying time slightly and watch for dryness.
Q: How do I check doneness?
Use a meat thermometer — 165°F (74°C) at the thickest part.
Q: Is shallow frying enough?
Yes — with enough oil depth to partially surround the pieces. No need for full deep-fry.
Q: Why so many spices?
They give complexity; feel free to adjust or simplify if you don’t have all.
This Newfoundland Chicken (KFC-Style) recipe gives you that satisfying crunch and flavor in your kitchen. With careful coating, correct oil temp, and rest time, you’ll get juicy, crispy chicken that beats takeout. Try it once, and you’ll want to make it again and again.