Kentucky Fried Chicken

If there’s one dish that evokes nostalgia and comfort for many, it’s Kentucky Fried Chicken. The crispy, juicy pieces of chicken with a secret blend of spices have made this dish a staple in households across the country. Today, we’re diving into the art of making Kentucky Fried Chicken right in your own kitchen. With the right ingredients and a bit of patience, you can recreate that iconic flavor that has made KFC a beloved choice for generations. Let’s get started!

What Sets This Recipe Apart

This Kentucky Fried Chicken recipe stands out because it brings the classic taste of the original to your home kitchen without any of the fuss. With a blend of spices that you can easily customize to your taste, this recipe ensures that every bite is bursting with flavor. The use of buttermilk for marinating ensures that the chicken is tender and juicy, while the double-dipping technique in flour gives that extra crunch that we all love.

What Goes Into Kentucky Fried Chicken

To make your own Kentucky Fried Chicken, here’s what you’ll need:

• 1 whole chicken (cut up into 8 pieces) – The star of the show! You can choose to use a mix of thighs, drumsticks, and breasts.
• 1 cup buttermilk – This is key for marinating and tenderizing the chicken.
• 1 large egg (beaten) – Helps the flour adhere to the chicken.
• 2 cups all-purpose flour – The base for that crispy coating.
• Vegetable oil (for frying) – Essential for achieving that golden-brown crust.
• 1 cup ground paprika – Adds color and a mild flavor.
• 2 tablespoons garlic powder – For that savory kick.
• 2 tablespoons ground white pepper – A must for an authentic taste.
• 1 tablespoon celery salt – Brings a unique flavor.
• 1 tablespoon ground black pepper – Adds a nice heat.
• 1 tablespoon dry ground mustard – Contributes to the depth of flavor.
• 2 teaspoons kosher salt – Enhances all the flavors.
• 2 teaspoons onion powder – Another layer of savory goodness.
• 2 teaspoons dried thyme – For a hint of earthiness.
• 2 teaspoons dried basil – A fragrant herb that complements the chicken.
• 1 teaspoon dried oregano – Adds to the complex flavor profile.
• 1 teaspoon ground ginger – A subtle hint of warmth.
• 1 teaspoon MSG (optional) – Enhances umami flavor.

What’s in the Gear List

Before we dive into the cooking process, let’s gather the necessary tools:

• Large Mixing Bowl – For marinating the chicken.
• Whisk – To beat the egg and mix the buttermilk.
• Deep Fryer or Heavy Pot – For frying the chicken.
• Meat Thermometer – Ensures the chicken is cooked to perfection.
• Wire Rack – To let the chicken drain after frying.
• Paper Towels – For cleanup and absorbing excess oil.

Kentucky Fried Chicken: From Prep to Plate

Now, let’s get cooking! Follow these steps to make your own Kentucky Fried Chicken:

Step 1: Marinate the Chicken

In a large mixing bowl, combine the buttermilk, beaten egg, and a pinch of salt. Add the cut-up chicken pieces, ensuring they are fully submerged. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight if possible. This step is crucial for tender and flavorful chicken.

Step 2: Prepare the Flour Mixture

In another large bowl, whisk together the all-purpose flour, ground paprika, garlic powder, white pepper, celery salt, black pepper, dry mustard, kosher salt, onion powder, thyme, basil, oregano, and ground ginger. This flavorful blend will give the chicken its signature taste.

Step 3: Heat the Oil

In a deep fryer or a heavy pot, pour enough vegetable oil to submerge the chicken pieces (about 3 inches deep). Heat the oil to 350°F (175°C). Use a thermometer to ensure the temperature is just right. Too hot, and the coating will burn; too cool, and the chicken will be greasy.

Step 4: Dredge the Chicken

Remove the chicken from the buttermilk marinade, letting any excess liquid drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating. For an extra crunchy texture, dip the chicken back into the buttermilk and then again into the flour mixture for a second coating.

Step 5: Fry the Chicken

Carefully place the coated chicken pieces into the hot oil, a few at a time to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). Adjust the heat as necessary to maintain the oil temperature.

Step 6: Drain and Serve

Once cooked, transfer the chicken to a wire rack lined with paper towels to drain excess oil. Let it cool slightly before serving.

Easy Ingredient Swaps

If you’re missing an ingredient or two, don’t worry! Here are some easy swaps:

• Instead of buttermilk, you can use regular milk mixed with a tablespoon of vinegar or lemon juice.
• For a gluten-free version, swap all-purpose flour with a gluten-free flour blend.
• If you don’t have paprika, try smoked paprika for a different flavor profile.
• Instead of vegetable oil, you can use canola oil or peanut oil for frying.

If You’re Curious

Did you know that the original recipe for Kentucky Fried Chicken was developed by Colonel Harland Sanders in the 1930s? The blend of 11 herbs and spices has remained a closely guarded secret ever since. Many food enthusiasts have tried to replicate it, but the true recipe is known only to a select few!

Save for Later: Storage Tips

If you have leftovers (which is unlikely, but just in case!), here are some storage tips:

• Allow the chicken to cool completely before storing.
• Place the chicken in an airtight container and refrigerate for up to 3 days.
• For longer storage, freeze the chicken in a single layer on a baking sheet before transferring to a freezer-safe bag. It can last up to 2 months in the freezer.
• To reheat, bake the chicken in the oven at 350°F (175°C) until warmed through for best results.

Reader Q&A

Can I use skinless chicken for this recipe?

While skinless chicken can be used, the skin contributes to the crispy texture and flavor that is characteristic of Kentucky Fried Chicken. For the best results, stick with skin-on pieces.

How can I make this recipe spicier?

To add more heat to your Kentucky Fried Chicken, consider adding cayenne pepper or hot sauce to the buttermilk marinade or the flour mixture. Adjust the amount to your heat preference!

What can I serve with Kentucky Fried Chicken?

Classic sides include coleslaw, mashed potatoes, biscuits, or corn on the cob. You can also add a fresh garden salad for some balance.

Can I bake the chicken instead of frying it?

Yes! If you prefer a healthier option, you can bake the chicken. Preheat your oven to 400°F (200°C) and place the coated chicken pieces on a baking sheet lined with parchment paper. Bake for about 35-45 minutes, flipping halfway through, until golden and cooked through.

Before You Go

As you embark on your journey to make Kentucky Fried Chicken, remember that the secret lies in the love and care you put into cooking. Whether it’s for a family gathering, a picnic, or just a cozy dinner at home, this recipe will surely impress. Don’t forget to share your results and any personal twists you make along the way. Enjoy your homemade Kentucky Fried Chicken experience!

Kentucky Fried Chicken

This Kentucky Fried Chicken is a homemade classic! Crispy, juicy, and bursting with flavor, it's sure to impress everyone at the table.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken:

• 1 whole chicken (cut up into 8 pieces)
• 1 cup buttermilk
• 1 large egg (beaten)
• 2 cups all-purpose flour
• vegetable oil (for frying)

For the Spice Mix:

• 1 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
• 1 teaspoon dried oregano
• 1 teaspoon ground ginger
• 1 teaspoon MSG (optional)

Equipment

• Large mixing bowl
• Whisk
• Deep Fryer or Heavy Pot
• Meat thermometer
• Wire rack
• Paper towels

Method

 

1. In a large mixing bowl, combine the buttermilk, beaten egg, and a pinch of salt. Add the cut-up chicken pieces, ensuring they are fully submerged. Cover and let marinate in the refrigerator for at least 2 hours, or overnight if possible.
2. In another large bowl, whisk together the all-purpose flour, ground paprika, garlic powder, white pepper, celery salt, black pepper, dry mustard, kosher salt, onion powder, thyme, basil, oregano, and ground ginger.
3. In a deep fryer or heavy pot, pour enough vegetable oil to submerge the chicken pieces (about 3 inches deep). Heat the oil to 350°F (175°C).
4. Remove the chicken from the marinade, letting excess liquid drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating. For extra crunch, dip back in the buttermilk and then again in the flour.
5. Carefully place the coated chicken into the hot oil, frying for about 12-15 minutes, turning occasionally, until golden brown and reaching an internal temperature of 165°F (75°C).
6. Transfer the chicken to a wire rack lined with paper towels to drain excess oil. Let cool slightly before serving.

Notes

• Allow leftovers to cool completely before storing.
• Store in an airtight container in the refrigerator for up to 3 days.
• For longer storage, freeze in a single layer on a baking sheet before transferring to a freezer-safe bag.