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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
