Go Back
Homemade Kentucky Fried Chicken photo

Kentucky Fried Chicken

This Kentucky Fried Chicken is a family favorite! Crispy, juicy, and bursting with flavor, it's perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
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 choose a neutral oil with a high smoke point
For the Seasoning:
  • 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) can be omitted if desired

Equipment

  • Large mixing bowl
  • Deep frying pan or Dutch oven
  • Thermometer
  • Wire Rack
  • Cooking tongs

Method
 

Instructions:
  1. Step 1: Marinate the Chicken - Place the cut-up chicken pieces in a large mixing bowl. Pour in the buttermilk and beaten egg, ensuring all pieces are well-coated. Cover and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
  2. Step 2: Prepare the Seasoned Flour - In another bowl, combine the all-purpose flour with paprika, garlic powder, white pepper, celery salt, black pepper, ground mustard, kosher salt, onion powder, thyme, basil, oregano, ginger, and MSG (if using). Mix well until evenly distributed.
  3. Step 3: Heat the Oil - In a deep frying pan or Dutch oven, pour in enough vegetable oil to cover the chicken pieces about halfway. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  4. Step 4: Dredge the Chicken - Remove the marinated chicken from the refrigerator, shake off excess buttermilk, and dip each piece into the seasoned flour, ensuring it’s fully coated. Shake off excess flour before placing it in the hot oil.
  5. Step 5: Fry the Chicken - Carefully add the chicken pieces to the hot oil, cooking in batches if necessary. Fry for about 12-15 minutes, turning occasionally until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
  6. Step 6: Drain and Serve - Transfer the fried chicken to a wire rack to drain excess oil. Allow to cool slightly before serving. Enjoy with your favorite sides!

Notes

  • Ensure chicken is at room temperature before frying for the crispiest skin.
  • Rest the chicken on a wire rack rather than paper towels to maintain crispiness.
  • Experiment with different oils to find your preferred flavor.
  • Store leftovers in an airtight container for freshness.