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Kentucky Fried Chicken

This Kentucky Fried Chicken is crispy, juicy, and bursting with authentic spice flavor. Perfect for family dinners or special occasions!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: Buttermilk, Classic, Comfort Food, Easy, Fried Chicken
Servings: 4 servings

Ingredients

For the Chicken and Marinade:

  • 1 whole chicken cut up into 8 pieces
  • 1 cup buttermilk
  • 1 large egg beaten
  • vegetable oil for frying

For the Flour and Spice Mixture:

  • 2 cups all-purpose flour
  • 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

Instructions

Marinate the Chicken

  • Place cut-up chicken pieces in a large mixing bowl. Pour in buttermilk and add the beaten egg. Cover and refrigerate for at least 2 hours or overnight.

Prepare the Flour Mixture

  • In another bowl, combine all-purpose flour with paprika, garlic powder, white pepper, celery salt, black pepper, dry mustard, kosher salt, onion powder, thyme, basil, oregano, ground ginger, and optional MSG. Whisk until well mixed.

Dredge the Chicken

  • Remove chicken from marinade, letting excess drip off. Dredge each piece in the seasoned flour mixture, shake off excess, and place on a wire rack. Let rest for 15 minutes.

Heat the Oil

  • Pour vegetable oil into a deep skillet or Dutch oven to cover bottom by about an inch. Heat over medium-high heat to 350°F (175°C). Test readiness by dropping a pinch of flour mixture into the oil; it should sizzle.

Fry the Chicken

  • Add a few pieces of chicken carefully to hot oil without overcrowding. Fry for 12-15 minutes on each side until golden brown and cooked through. Check internal temperature reaches 165°F (75°C).

Drain and Serve

  • Remove chicken with a slotted spoon and place on a cooling rack over a baking sheet. Repeat with remaining pieces. Serve hot and enjoy!

Equipment

  • Large Mixing Bowl
  • Deep skillet or Dutch oven
  • Meat Thermometer
  • Whisk
  • Slotted Spoon
  • Cooling Rack

Notes

  • Let the chicken rest after dredging to ensure the coating sticks well during frying.
  • Use a meat thermometer to avoid undercooking or burning the chicken.
  • To reheat leftovers, bake in a 350°F oven for 20 minutes to restore crispiness.
  • You can substitute buttermilk by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar.
  • Add cayenne pepper to the flour mixture for a spicy kick.