Kentucky Fried Chicken
The ultimate comfort food, Kentucky Fried Chicken is crispy, juicy, and incredibly satisfying. This easy weeknight dinner will have everyone begging for seconds. Perfect for family gatherings or a weekend treat, this recipe is a must-try!
Equipment
- Baking Sheet
- Deep Fryer
- Dutch Oven
- Deep Fry Oil Thermometer
- Instant-Read Thermometer
Ingredients
- 1 whole chicken (cut up into 8 pieces)
- 1 cup buttermilk
- 1 large egg (beaten)
- 2 cups all-purpose flour
- 1 cup vegetable oil (for frying)
- 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)
Instructions
- Cut the chicken into its respective parts, discarding the carcass.
- Pour the buttermilk and egg in a large bowl and whisk well, then place the chicken in the bowl and toss to coat. Cover the bowl with plastic wrap and soak for at least 30 minutes. You can marinate the chicken in this mixture overnight in the refrigerator, if desired.
- When ready to fry, combine the flour with the seasonings in a separate large bowl.
- Preheat oven to 175°F. Line a baking sheet with aluminum foil and set an oven-safe wire rack on top of the baking sheet; set aside.
- In a deep fryer or large Dutch oven set over medium-high heat, heat about 3 inches of vegetable oil to 350°F.
- Remove a piece of chicken from the buttermilk, shaking off any excess liquid. Press the piece of chicken into and through the flour mixture, adhering the mixture to all sides. Shake off excess flour and carefully drop the chicken into the hot oil immediately. Repeat with more pieces, frying no more than 3-4 at a time depending on size.
- Fry the chicken for 12-15 minutes, turning halfway through, until golden brown.
- Remove the chicken from the oil and place it on the wire rack. Place the baking sheet in the oven.
- Once the oil returns to 350°F, repeat the dredging and frying process with the remaining pieces of chicken.
- When all the chicken is fried, keep them in the oven for about 10-15 minutes, maintaining the internal temperature of 165°F until ready to serve.
Notes
- Marinating: I like to marinate my chicken in buttermilk overnight if I’m planning ahead, but soaking for a quick 30 minutes will do the trick.
- Drying: After marinating, pat the chicken dry using paper towels. This will help the seasoned flour stick, so you get crunchy breading while frying.
- Temperature: Use a thermometer to monitor the oil temperature. If the oil is too hot, the chicken will burn on the outside while remaining raw in the middle. Too low, and the breading will get soggy.
- Frying: Be sure not to overcrowd the pot while frying. This will reduce the oil temperature, leading to oily, soggy chicken.
- Turning: Resist the urge to turn the chicken over until you see a golden brown line all the way around the sides of the chicken. This line tells you that the breading is evenly crispy.
- Keeping Warm: Place the chicken pieces in a warm oven to keep them crisp while you continue frying the rest of the chicken.
- Cooking Temperature: Fully cooked chicken should reach an internal temp of 165°F before consuming. Dark meat pieces are best when cooked to 170-180°F.