Description
Savory Kentucky Fried Chicken brings southern comfort to your kitchen with its signature crispy, golden-brown coating. Secret spices and expert marinating techniques create an irresistible flavor profile that beckons you to indulge in this classic American comfort meal.
Ingredients
Scale
Chicken and Buttermilk:
- 1 whole chicken, cut into 8 pieces (or 8 pieces of chicken)
- 2 cups (480 milliliters) buttermilk
Flour and Spice Mix:
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon (15 grams) salt
- 1 tablespoon (6 grams) black pepper
- 1 tablespoon (6.8 grams) paprika
- 1 teaspoon (2 grams) garlic powder
- 1 teaspoon (2 grams) onion powder
- 1 teaspoon (1 gram) dried thyme
- 1 teaspoon (1 gram) dried basil
- 1/2 teaspoon (1 gram) cayenne pepper (optional for heat)
- 1/2 teaspoon (2 grams) baking powder
Frying:
- Vegetable oil for frying
Instructions
- Create a zesty buttermilk bath by combining buttermilk and salt in a spacious mixing vessel. Submerge chicken pieces completely, ensuring thorough coverage, and refrigerate for a minimum of two hours or overnight to enhance flavor penetration and tenderize the meat.
- Craft a robust seasoning blend by whisking together flour, salt, black pepper, paprika, garlic powder, onion powder, thyme, basil, cayenne pepper, and baking powder until uniformly integrated.
- Prepare a deep frying station by heating vegetable oil in a sturdy skillet or deep fryer to precisely 350°F, maintaining sufficient depth to fully immerse chicken pieces.
- Extract each marinated chicken piece from the buttermilk, allowing excess liquid to drip off, then meticulously coat with the seasoned flour mixture. Press firmly to create a dense, even layer of spiced coating that will transform into a crispy exterior.
- Gently lower coated chicken into the sizzling oil, working in controlled batches to prevent temperature reduction. Rotate pieces periodically to ensure uniform golden-brown coloration and consistent cooking.
- Monitor chicken carefully, frying approximately 12-15 minutes until the exterior achieves a deep amber crispness and internal temperature reaches 165°F, indicating complete and safe cooking.
- Remove fried chicken using a slotted utensil and transfer to an absorbent paper towel-lined surface to eliminate excess oil. Allow brief resting before serving piping hot for maximum flavor and texture enjoyment.
Notes
- Marinate chicken overnight for maximum flavor penetration and tenderness, ensuring the buttermilk helps break down proteins.
- Control oil temperature precisely with a cooking thermometer to prevent burning and achieve perfectly crispy, golden-brown exterior.
- Pat chicken completely dry before coating to help seasoned flour adhere more effectively and create extra crispy texture.
- Experiment with spice blend by adjusting cayenne pepper for desired heat level or adding smoked paprika for deeper flavor complexity.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 100 mg