Classic Kentucky Fried Chicken Recipe

Introduction

Enjoy the classic taste of Kentucky Fried Chicken right at home with this flavorful and crispy recipe. Marinated in buttermilk and coated in a secret blend of spices, this fried chicken is sure to become a family favorite.

Ingredients

• 1 whole chicken (cut up into 8 pieces)
• 1 cup buttermilk
• 1 large egg (beaten)
• 2 cups all-purpose flour
• ¼ cup ground paprika
• 2 tablespoons garlic powder
• 2 tablespoons ground white pepper
• 1 tablespoon celery salt
• 1 tablespoon ground black pepper
• 1 tablespoon dry ground mustard
• 2 teaspoons kosher salt
• 2 teaspoons onion powder
• 2 teaspoons dried thyme
• 2 teaspoons dried basil
• 1½ teaspoons dried oregano
• 1 teaspoon ground ginger
• ½ teaspoon MSG (optional)
• Vegetable oil (for frying)

Instructions

1. Step 1: Cut the whole chicken into 8 pieces and pat them dry with paper towels.
2. Step 2: In a large bowl, whisk together the buttermilk and beaten egg. Soak the chicken pieces in this mixture for 1 to 2 hours if possible to tenderize and infuse flavor.
3. Step 3: In another bowl, combine the flour with all the spices: paprika, garlic powder, white pepper, celery salt, black pepper, dry mustard, kosher salt, onion powder, thyme, basil, oregano, ginger, and optional MSG.
4. Step 4: Remove the chicken from the buttermilk mixture and dredge each piece thoroughly in the seasoned flour. For extra crunch, dip the chicken again in the buttermilk and then flour once more.
5. Step 5: Heat vegetable oil in a deep pan to 350°F (175°C). Carefully fry the chicken pieces in batches, cooking for about 15 to 20 minutes until they are golden brown and cooked through.
6. Step 6: Transfer the fried chicken to a wire rack or paper towels to drain any excess oil.
7. Step 7: Let the chicken rest for a few minutes before serving to retain juiciness.

Tips & Variations

• For a spicier kick, add cayenne pepper to the flour mixture.
• Use a thermometer to ensure oil stays at a consistent 350°F for even frying.
• Try substituting half the all-purpose flour with cornstarch for an even crispier coating.
• Marinate the chicken overnight if you have more time for deeper flavor.

Storage

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10-15 minutes to restore crispiness. Avoid microwaving to keep the coating crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken pieces instead of a whole chicken?

Yes, you can use pre-cut chicken pieces like thighs, drumsticks, or breasts. Just adjust frying time accordingly to ensure thorough cooking.

Is there a way to make this recipe gluten-free?

To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend and ensure the spices you use are gluten-free as well.

Classic Kentucky Fried Chicken Recipe

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★★★★★

4.8 from 55 reviews

• Author: Lila
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x

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Description

This classic Kentucky Fried Chicken recipe delivers perfectly crispy, flavorful fried chicken with a blend of traditional herbs and spices. The chicken is marinated in buttermilk and egg, then double-coated in a seasoned flour mixture before being deep-fried to golden perfection. Ideal for an indulgent family meal or special occasion.

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Ingredients

Scale 1x2x3x

Chicken & Marinade

• 1 whole chicken (cut up into 8 pieces)
• 1 cup buttermilk
• 1 large egg (beaten)

Seasoned Flour Coating

• 2 cups all-purpose flour
• ¼ cup ground paprika
• 2 tablespoons garlic powder
• 2 tablespoons ground white pepper
• 1 tablespoon celery salt
• 1 tablespoon ground black pepper
• 1 tablespoon dry ground mustard
• 2 teaspoons kosher salt
• 2 teaspoons onion powder
• 2 teaspoons dried thyme
• 2 teaspoons dried basil
• 1½ teaspoons dried oregano
• 1 teaspoon ground ginger
• ½ teaspoon MSG (optional)

For Frying

• Vegetable oil (for frying, amount as needed to fill pan about 3 inches deep)

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Instructions

1. Prepare the chicken: Cut the whole chicken into 8 pieces and pat each piece dry with paper towels to remove excess moisture, ensuring better adhesion of the marinade and coating.
2. Marinate the chicken: In a large bowl, whisk together the buttermilk and beaten egg. Submerge the chicken pieces into this mixture and soak for 1 to 2 hours if possible to tenderize and infuse flavor.
3. Mix seasoned flour: In a separate large bowl, thoroughly combine the all-purpose flour with paprika, garlic powder, ground white pepper, celery salt, black pepper, dry mustard, kosher salt, onion powder, dried thyme, dried basil, dried oregano, ground ginger, and optional MSG.
4. Coat the chicken: Remove the chicken pieces from the buttermilk mixture one at a time and dredge them thoroughly in the seasoned flour mixture. For extra crunchiness, dip each floured piece back into the buttermilk and then coat again in the flour mixture.
5. Heat oil for frying: Pour enough vegetable oil into a deep pan to reach about 3 inches deep and heat it to 350°F (175°C), using a thermometer for accuracy to ensure proper frying temperature.
6. Fry the chicken: Carefully place the coated chicken pieces into the hot oil in batches to avoid overcrowding. Fry each batch for approximately 15 to 20 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C).
7. Drain excess oil: Use a slotted spoon or tongs to transfer the fried chicken pieces onto a wire rack set over a baking sheet or paper towels to drain any excess oil and maintain crispiness.
8. Rest before serving: Allow the chicken to rest for a few minutes to let the juices redistribute and to cool slightly, making it perfect to serve.

Notes

• Marinating the chicken for the full 1-2 hours enhances tenderness and flavor, but it can be done for at least 30 minutes in a pinch.
• Double dredging the chicken pieces leads to a crunchier, thicker crust.
• Maintain consistent oil temperature between 325°F and 350°F during frying to ensure even cooking and avoid greasy chicken.
• Use a meat thermometer to check internal temperature for food safety.
• Leftover fried chicken can be reheated in an oven at 350°F for about 10 minutes to regain crispiness.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Southern American

Keywords: fried chicken, Kentucky style chicken, crispy fried chicken, southern fried chicken, buttermilk chicken, homemade fried chicken