Description
This classic Kentucky Fried Chicken recipe features juicy, tender chicken marinated in buttermilk and coated with a flavorful blend of herbs and spices before being perfectly fried to a crispy golden brown. Ideal for a hearty meal, this dish delivers authentic Southern comfort food right in your kitchen.
Ingredients
Scale
Marinade
- 1¾ cups buttermilk (see note)
Chicken
- 1 whole chicken, cut into 8 pieces
Seasoned Flour Coating
- 2 cups all-purpose flour
- ¼ cup ground paprika
- 2 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon white pepper
- 2 teaspoons ground ginger
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
For Frying
- Canola oil (enough for deep frying, 3-4 inches depth)
Instructions
- Marinate the chicken: Pour the buttermilk into a large bowl. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl tightly with plastic wrap and refrigerate to marinate for at least 1 hour or up to overnight. This tenderizes the chicken and adds flavor.
- Prepare the seasoned flour: In a shallow dish, thoroughly combine the all-purpose flour with the ground paprika, kosher salt, dry mustard, white pepper, ground ginger, dried thyme, dried basil, black pepper, dried oregano, celery salt, and garlic powder. This mixture will create a flavorful crust on the chicken.
- Heat the frying oil: In a deep fryer or a large Dutch oven, pour enough canola oil to a depth of 3-4 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C), which is ideal for frying the chicken evenly and achieving a crispy texture.
- Coat the chicken: Remove one piece of chicken from the buttermilk marinade, allowing the excess liquid to drip off. Dredge the chicken piece thoroughly in the seasoned flour mixture, pressing the flour firmly onto the surface to ensure a thick, even coating.
- Fry the chicken: Carefully lower the coated chicken piece into the hot oil. Fry each piece for 8-10 minutes, turning occasionally, until the crust is golden brown and the internal temperature reaches a safe 165°F (74°C), ensuring the chicken is cooked through.
- Drain the chicken: Using tongs, transfer the fried chicken to a plate or baking sheet lined with paper towels. This removes excess oil and helps keep the crust crispy.
- Repeat for all pieces: Continue dredging and frying the remaining chicken pieces in batches, ensuring the oil temperature remains steady. Avoid overcrowding the fryer to maintain the oil temperature and achieve even frying.
Notes
- If buttermilk is unavailable, substitute by adding 1 tablespoon lemon juice or white vinegar to 1¾ cups milk and let it sit for 5-10 minutes until slightly curdled.
- Ensure oil temperature is maintained at 350°F for crispy and evenly cooked chicken.
- Do not overcrowd the fryer to prevent oil temperature from dropping.
- Use a thermometer to check the chicken’s internal temperature; it should reach 165°F for safe consumption.
