Homestyle Kentucky Fried Chicken Recipe
This classic Kentucky Fried Chicken recipe delivers crispy, flavorful fried chicken with a seasoned flour coating and tender, juicy meat. Buttermilk marinade tenderizes the chicken, while a blend of herbs and spices in the flour gives it that signature Kentucky style. Perfect for a satisfying homemade fried chicken feast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes (including 1 hour minimum marinating time)
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Ingredients
Scale
Marinade
- 1¾ cups buttermilk
- 1 whole chicken (cut into 8 pieces)
Breading and Seasoning
- 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 (for frying, about 3-4 inches deep)
Instructions
- Prepare the Buttermilk Marinade: Pour the buttermilk into a large bowl, preparing it as the base for marinating the chicken.
- Marinate the Chicken: Add the 8 pieces of cut chicken into the buttermilk, cover the bowl tightly with plastic wrap, and refrigerate for at least 1 hour or up to overnight. This will tenderize and flavor the chicken.
- Mix the Seasoned Flour: In a shallow dish, combine the all-purpose flour with ground paprika, kosher salt, dry mustard, white pepper, ground ginger, dried thyme, dried basil, freshly ground black pepper, dried oregano, celery salt, and garlic powder. Mix thoroughly to ensure even seasoning.
- Heat the Oil: In a deep fryer or a large Dutch oven on the stovetop, pour in enough canola oil to reach 3-4 inches depth and heat it to 350°F (175°C). Maintaining the temperature is crucial for crispy, non-greasy chicken.
- Dredge the Chicken: Remove a piece of chicken from the buttermilk, letting excess drip off, then press it firmly into the seasoned flour mixture, ensuring it is completely coated on all sides.
- Fry the Chicken: Carefully drop the coated chicken piece into the hot oil. Fry for 8-10 minutes per piece, turning as needed to achieve a golden-brown crust and an internal temperature of 165°F (74°C). Do not overcrowd the pot; fry 3-4 pieces at a time.
- Drain the Chicken: Remove the fried chicken pieces and place them on a plate or sheet pan lined with paper towels to drain excess oil.
- Repeat: Continue dredging and frying the remaining chicken pieces until all are cooked through and crispy.
Notes
- For best results, marinate the chicken overnight to maximize tenderness and flavor.
- Maintain oil temperature steadily at 350°F to avoid greasy or undercooked chicken.
- Use a thermometer to check doneness; chicken should reach an internal temperature of 165°F (74°C).
- Adjust seasoning according to taste, especially the salt content.
- Use fresh canola oil or vegetable oil suitable for frying to get the best texture and flavor.
- Let the chicken rest briefly after frying to retain juiciness.
Keywords: fried chicken, Kentucky fried chicken, buttermilk fried chicken, crispy chicken, Southern fried chicken, classic fried chicken recipe
