Kentucky Fried Chicken always makes me think of childhood and diving into the bucket to claim the crispiest, tastiest piece. The perfectly seasoned chicken with those 11 secret herbs and spices is now an easy recipe anyone can replicate at home. This copycat recipe for crispy fried chicken is the ultimate comfort food and incredibly satisfying on cold winter nights!
How to Make Kentucky Fried Chicken
- Marinate the chicken in buttermilk.
- Combine flour with seasonings in a shallow dish.
- Heat the oil in a pot.
- Remove the chicken from the buttermilk.
- Firmly coat the chicken with the seasoned flour.
- Gently drop the chicken in the hot oil to fry until cooked and golden brown.
- Transfer chicken to a serving plate and enjoy!
Make Kentucky Fried Chicken at home with this recipe that reveals all the secret herbs and spices you need for the authentic taste you crave.
Ingredients
- 1¾ cups buttermilk (see note)
- 1 whole chicken cut into 8 pieces
- 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
- Canola oil
- Instructions
- Pour the buttermilk in a large bowl.1¾ cups buttermilk
- Add in the chicken, cover the bowl with plastic wrap, and marinate for at least 1 hour or up to overnight.1 whole chicken
- Combine the flour and seasonings in a shallow dish.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
- In a deep fryer or large Dutch oven set over medium-high heat, heat about 3-4 inches of oil to 350°F.Canola oil
- Remove one chicken piece from the buttermilk. Let the excess liquid drip off.
- Dredge the chicken in the flour, pressing it firmly into the dish to ensure the flour fully coats the piece.
- Gently drop the chicken piece into the oil and fry for 8-10 minutes.
- Transfer the chicken to a plate or sheet pan lined with paper towel.
- Repeat the dredging and frying steps for all of the chicken pieces, frying about 3-4 pieces at a time.
