Why You’ll Love This Kentucky Fried Chicken Recipe
Why will you love this Kentucky Fried Chicken recipe? You’ll savor the crispy, golden-brown exterior that practically begs you to take a bite.
The combination of herbs and spices creates a flavor explosion that’ll have you coming back for seconds—and maybe thirds!
Plus, the juicy, tender chicken inside is cooked to perfection, ensuring every piece is a delight.
It’s not just about the taste; it’s about the experience of frying chicken at home, filling your kitchen with mouthwatering aromas.
Trust me, once you try this recipe, you’ll understand why it’s a beloved classic that never goes out of style!
Ingredients of Kentucky Fried Chicken
When it comes to making Kentucky Fried Chicken, the ingredients are the heart and soul of the dish. Each one plays an essential role in delivering that iconic flavor and texture that we all know and love. Plus, gathering these ingredients can be a fun little adventure in your kitchen.
So, let’s explore what you’ll need to whip up this crispy, juicy masterpiece. Just imagine the aroma filling your home—it’s enough to make anyone’s mouth water.
Here’s your shopping list for Kentucky Fried Chicken:
- 2 cups all-purpose flour
- 2/3 tablespoon salt
- 1/2 tablespoon dried thyme leaves
- 1/2 tablespoon dried basil leaves
- 1/3 tablespoon dried oregano leaves
- 1 tablespoon celery salt
- 1 tablespoon ground black pepper
- 1 tablespoon dried mustard
- 4 tablespoons paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons white pepper
- 1 cup buttermilk
- 1 egg, beaten
- 1 whole chicken, cut up (with breast pieces halved for even frying)
- Expeller-pressed canola oil (for frying)
Now, a few things to keep in mind while you gather these ingredients. First, fresh herbs and spices can elevate the dish, but don’t sweat it if you only have dried ones on hand. They’ll do just fine.
Also, you might wonder about the buttermilk—if you don’t have it, you can easily make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for about 5-10 minutes.
And let’s not forget about the oil: expeller-pressed canola is great for frying, but if you have another oil that can handle high heat, like peanut oil, feel free to use that instead.
The goal is to get that perfect golden-brown crust, so don’t be shy about experimenting a little. Happy cooking!
How to Make Kentucky Fried Chicken
Alright, let’s plunge into the delicious world of making Kentucky Fried Chicken. First things first, you’ll want to get your workspace ready. Grab your ingredients, which include 2 cups of all-purpose flour, a medley of herbs and spices, and of course, that juicy chicken. You know, the one that’s cut up and ready to fry.
The key to that crispy coating starts with mixing the flour (2 cups) with 2/3 tablespoon of salt, 1/2 tablespoon of dried thyme, 1/2 tablespoon of dried basil, 1/3 tablespoon of dried oregano, and a whole bunch of other spices. It’s like a flavor party in a bowl. Just whisk it all together until it’s well combined, then set it aside.
Next up, let’s talk about that buttermilk marinade. In a separate bowl, mix 1 cup of buttermilk with 1 beaten egg. Give it a good stir until everything is nicely blended.
Now, here comes the fun part—soak the chicken pieces in this mixture for about 20 to 30 minutes. This step is essential because it helps the chicken stay moist and tender while frying. Once the time is up, take the chicken out, letting the excess buttermilk drip off, and then it’s time for a little spa treatment in the flour mixture. Dredge each piece in the herby flour mix, making sure to coat all sides. You don’t want any naked chicken here. After coating, let them rest on a rack for about 20 minutes.
While your chicken is resting, heat about 3 inches of expeller-pressed canola oil in a large Dutch oven over medium-high heat until it reaches 350°F (that’s about 175°C for the metric folks). Use a deep-frying thermometer if you have one; it’s a game-changer.
Once the oil is hot and ready, carefully lower 3 or 4 pieces of chicken into the pot—don’t crowd them, or they won’t fry properly. Fry them until they’re that perfect medium golden brown, turning them halfway through to guarantee an even cook. This should take about 15 to 18 minutes, depending on the size of your pieces.
When they’re done, transfer them to a baking sheet lined with paper towels to soak up any excess oil. Just repeat with the rest of your chicken, and soon enough, you’ll have a crispy, golden feast that will make everyone’s mouths water.
It’s not just cooking; it’s a bit of an adventure in your kitchen. Enjoy the process and the delicious results!
Kentucky Fried Chicken Substitutions & Variations
After enjoying the delicious process of making Kentucky Fried Chicken, you might find yourself wanting to switch things up or cater to different tastes.
I often swap out buttermilk for yogurt or even a dairy-free alternative for a lighter option. If you’re feeling adventurous, try adding cayenne pepper or hot sauce to the buttermilk for a spicy kick.
For a healthier twist, bake the chicken instead of frying it. You can also experiment with different herbs, like adding rosemary or sage, to create unique flavor profiles.
These substitutions keep the essence while allowing for personal flair—perfect for any occasion!
Additional Tips & Notes
To guarantee your Kentucky Fried Chicken turns out perfectly every time, I recommend paying close attention to the oil temperature. A deep-frying thermometer is your best friend; it helps maintain that ideal 350ºF.
If you’re using a smaller pot, fry fewer pieces at a time to avoid lowering the oil temperature. Letting the chicken rest on a rack after coating helps the crust adhere better.
For extra flavor, consider marinating the chicken overnight in buttermilk. Finally, don’t skip the paper towels after frying; they’ll absorb excess oil, keeping your chicken crispy and delicious.
Enjoy your cooking adventure!