Homemade Kentucky Fried Chicken Recipe

Introduction

Discover the classic taste of Kentucky Fried Chicken with this homemade recipe that delivers crispy, flavorful chicken every time. Marinated in buttermilk and coated with a secret blend of spices, this recipe is perfect for a satisfying family meal.

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 add moisture.
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, letting excess drip off, then dredge each piece thoroughly in the seasoned flour. For extra crunch, dip the pieces back into the buttermilk and then into the flour mixture again.
5. Step 5: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the chicken in batches for 15 to 20 minutes until golden brown and cooked through, turning occasionally for even cooking.
6. Step 6: Transfer the fried chicken to a wire rack or paper towels to drain any excess oil.
7. Step 7: Allow the chicken to rest for a few minutes before serving to retain crispiness and juiciness.

Tips & Variations

• For a spicier kick, add cayenne pepper to the flour mixture.
• Use a thermometer to maintain oil temperature for perfectly cooked chicken without greasiness.
• Try marinating the chicken overnight for even more tender and flavorful results.
• Substitute some of the all-purpose flour with cornstarch for an extra crispy coating.

Storage

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 15-20 minutes to restore crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken parts other than a whole chicken?

Yes, you can use any chicken pieces like thighs, drumsticks, or breasts. Adjust the frying time depending on the size of the pieces to ensure they cook through properly.

Is it necessary to soak the chicken in buttermilk?

Soaking in buttermilk helps tenderize the chicken and adds moisture, but if you’re short on time, you can skip this step. Just be aware the chicken might be less juicy and flavorful.

Homemade Kentucky Fried Chicken Recipe

---

★★★★★

4.5 from 59 reviews

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

Pin Recipe

Print Recipe

Description

This classic Kentucky Fried Chicken recipe offers crispy, golden-brown fried chicken seasoned with a unique blend of spices and herbs. Marinated in a buttermilk and egg mixture, the chicken remains tender and juicy inside while boasting a perfectly crunchy exterior. Ideal for a comforting family meal, this recipe yields eight flavorful servings.

---

Ingredients

Scale 1x2x3x

Chicken and 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)

---

Instructions

1. Prepare Chicken: Cut the whole chicken into 8 pieces and pat each piece dry thoroughly with paper towels to remove excess moisture, which ensures better absorption of marinade and a crispier crust.
2. Marinate Chicken: In a large bowl, whisk together the buttermilk and beaten egg to create a smooth marinade. Submerge the chicken pieces in this mixture and let them soak for 1 to 2 hours, allowing the flavors to penetrate and tenderize the meat.
3. Make Seasoned Flour: In a separate large bowl, combine the all-purpose flour with all the spices and herbs: paprika, garlic powder, ground white pepper, celery salt, ground black pepper, dry ground mustard, kosher salt, onion powder, dried thyme, dried basil, dried oregano, ground ginger, and optional MSG. Mix thoroughly to distribute the seasoning evenly.
4. Coat Chicken: Remove each piece of marinated chicken from the buttermilk mixture, allowing excess to drip off. Dredge the chicken pieces thoroughly in the seasoned flour mixture, ensuring a full coating. For an extra crunchy crust, dip the coated chicken back into the buttermilk and then again into the seasoned flour for a double layer.
5. Heat Oil: In a deep pan or cast iron skillet, pour enough vegetable oil to allow deep frying and heat it to 350°F (175°C). Using a thermometer ensures proper temperature to cook chicken safely and achieve a crispy crust.
6. Fry Chicken: Carefully place the chicken pieces into the hot oil in batches to avoid overcrowding, which can lower the oil temperature. Fry each batch for about 15 to 20 minutes, turning occasionally until the chicken is golden brown, cooked through, and internal temperature reaches 165°F (74°C).
7. Drain Excess Oil: Remove fried chicken pieces using tongs and transfer them to a wire rack set over a baking sheet or paper towels to drain excess oil, keeping the crust crisp.
8. Rest and Serve: Allow the fried chicken to rest a few minutes to let juices redistribute before serving hot for the best taste and texture.

Notes

• Marinating chicken overnight in buttermilk can enhance flavor and tenderness even further.
• Use a deep-frying thermometer to maintain oil temperature between batches to prevent greasy or undercooked chicken.
• Double dredging the chicken creates a thicker, crunchier coating if desired.
• Ensure chicken pieces are cooked to an internal temperature of 165°F (74°C) for food safety.
• Drain fried chicken on a wire rack rather than paper towels alone to prevent sogginess on the bottom.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Frying
• Cuisine: Southern American

Keywords: fried chicken, Kentucky fried chicken, buttermilk chicken, Southern fried chicken, crispy fried chicken, homemade fried chicken