Kentucky Fried Chicken
The ultimate comfort food, Kentucky Fried Chicken brings together crispy skin and juicy meat in a deliciously seasoned dish. Perfect for any occasion, this easy recipe will satisfy your cravings and impress your guests. Make it tonight!
Equipment
- Deep Fryer
- Dutch Oven
- Deep-Frying Thermometer
- Baking Sheet
- instant read meat thermometer
Ingredients
- 1¾ cups Buttermilk Key for marinating, it tenderizes the chicken and adds a rich flavor.
- 1 Whole Chicken The foundation of this dish, providing juicy meat and crispy skin.
- 2 cups All-Purpose Flour Essential for creating that crispy coating.
- ¼ cup Ground Paprika Adds beautiful color and a hint of smokiness.
- 2 tablespoons Kosher Salt Enhances all the flavors in the dish.
- 1 tablespoon Dry Mustard Provides a subtle sharpness that balances the richness.
- 1 tablespoon White Pepper Adds a gentle heat without overpowering the other flavors.
- 2 teaspoons Ground Ginger Brings warmth and depth to the spice mix.
- 2 teaspoons Dried Thyme A classic herb that pairs beautifully with chicken.
- 2 teaspoons Dried Basil Contributes a sweet, aromatic flavor profile.
- 2 teaspoons Freshly Ground Black Pepper Adds a punchy heat that enhances the overall taste.
- 1 teaspoon Dried Oregano Offers a hint of earthiness.
- 1 teaspoon Celery Salt Adds a unique flavor that complements the chicken.
- 1 teaspoon Garlic Powder A must for that savory essence.
- Canola Oil Ideal for frying due to its high smoke point.
Instructions
- Pour the buttermilk in a large bowl. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl with plastic wrap and marinate for at least one hour, or up to overnight. This step is essential for tenderizing the meat and infusing it with flavor.
- In a shallow dish, combine the flour, paprika, kosher salt, dry mustard, white pepper, ground ginger, dried thyme, dried basil, black pepper, dried oregano, celery salt, and garlic powder. Mix well until all the ingredients are evenly distributed.
- In a deep fryer or large Dutch oven, heat about 3 to 4 inches of canola oil to 350°F. Use a deep-frying thermometer to ensure the oil is at the right temperature.
- Remove one piece of chicken from the buttermilk. Let any excess liquid drip off, then dredge it in the flour mixture, pressing firmly to ensure an even coating. This is crucial for achieving that crispy crust.
- Gently drop the coated chicken piece into the hot oil. Fry for 8 to 10 minutes, or until the coating is golden brown and the chicken is cooked through. You can use a meat thermometer to check that the internal temperature reaches 165°F for safety.
- Once cooked, transfer the fried chicken to a plate or baking sheet lined with paper towels to absorb excess oil. This helps maintain the crispy texture.
- Repeat the dredging and frying process with the remaining chicken pieces, ensuring not to overcrowd the pot. Fry in batches of about 3 to 4 pieces at a time for best results.
- After all the chicken is fried, you can place it in a warm oven (about 200°F) to keep it warm and crisp while you finish the rest of the pieces.
Notes
- Buttermilk: If you don’t have buttermilk, you can make your own by measuring out 1¾ cups of milk, removing 1¾ tablespoons, and adding 1¾ tablespoons of white vinegar or lemon juice. Stir well and let stand for 5 minutes before using.
- Whole Chicken: I like to use a whole chicken, but you can also use your favorite parts!
- Gluten-Free: For gluten-free Kentucky Fried Chicken, swap the all-purpose flour for gluten-free 1:1 flour.
- Oil Options: You can use any neutral oil with a high smoke point, such as vegetable, peanut, or avocado.
- Drying Chicken: After marinating your chicken, pat it dry before breading it. This will help the flour stick better.
- Don’t Overcrowd: Be sure not to overcrowd the pot. Overcrowding will reduce the oil temperature, leading to oily, soggy chicken.
- Temperature Control: Always let the oil come back up to temperature before adding more chicken.
- Golden Brown: 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.
- Warm Oven: Place the chicken pieces in a warm oven to keep them crisp while you continue frying the rest of the chicken.