Go Back
Homemade Kentucky Fried Chicken photo

Kentucky Fried Chicken

This Kentucky Fried Chicken is a homemade masterpiece! Enjoy crispy, juicy chicken with a perfectly seasoned coating.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 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)
For the Coating:
  • 2 cups all-purpose flour
  • Vegetable oil (for frying)
  • 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)

Equipment

  • Deep frying pan or Dutch oven
  • Meat thermometer
  • Mixing bowls
  • Wire rack
  • Cooking tongs

Method
 

Cooking Steps:
  1. Step 1: Marinate the Chicken - In a large mixing bowl, combine the buttermilk and beaten egg. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or ideally overnight.
  2. Step 2: Prepare the Coating - In another bowl, whisk together the flour, paprika, garlic powder, ground white pepper, celery salt, black pepper, dry mustard, kosher salt, onion powder, thyme, basil, oregano, ginger, and MSG (if using).
  3. Step 3: Heat the Oil - In your deep frying pan or Dutch oven, pour enough vegetable oil to cover the bottom by about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  4. Step 4: Coat the Chicken - Remove the marinated chicken from the refrigerator. Dredge each piece in the seasoned flour mixture, ensuring full coating.
  5. Step 5: Fry the Chicken - Carefully place the coated chicken pieces into the hot oil, skin side down. Fry for about 12-15 minutes on one side, then flip and fry for another 10-12 minutes.
  6. Step 6: Drain and Serve - Once cooked, transfer the chicken to a wire rack to drain excess oil. Allow to rest before serving.

Notes

  • Marinated chicken can be stored in the refrigerator for up to 24 hours.
  • Cooked chicken can be stored in an airtight container for up to 3 days.
  • Reheat leftovers in the oven at 375°F (190°C) for crispiness.