This step is key for locking in flavor and moisture.

In a large bowl, whisk together the buttermilk (or halal-friendly substitute), hot sauce, salt, paprika, garlic powder, and black pepper.

Add the halal chicken pieces and toss to coat completely.

Cover the bowl and refrigerate for at least 4 hours, or ideally overnight.

Pro tip: The longer the marinade, the juicier the chicken!

Let’s build that crunchy, flavorful outer layer.

In a shallow dish or tray, combine the flour, cornstarch, paprika, onion powder, cayenne pepper, thyme, salt, and pepper.

Mix thoroughly so the spices are evenly distributed.

Cornstarch is your secret weapon here it boosts crispiness and gives that signature Kennedy Chicken crust.

Time to coat the marinated pieces in our seasoned flour.

Remove the chicken from the marinade, letting any excess drip off.

Dredge each piece in the flour mixture, pressing lightly to help it stick.

For extra crunch, let the coated chicken rest on a wire rack for 10–15 minutes before frying. This helps the crust adhere better.

Let’s get golden and crispy!

Heat your oil in a deep pot or fryer to 350°F (175°C). Use a kitchen thermometer for accuracy.

Carefully lower in a few chicken pieces at a time don’t overcrowd the pot.

Fry for 12–15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F (74°C).

Transfer to a wire rack or paper towel-lined tray to drain.

Keep the oil temperature steady to ensure even cooking and no soggy spots.

Give your freshly fried chicken a few minutes to rest before serving. This helps the juices settle and keeps the crust crispy.