There is nothing quite like the smell of Fried Chicken filling up the kitchen. It brings everyone to the table instantly. That golden crust and juicy meat are pure comfort food.
We have all had those cravings for a bucket of crispy goodness. But making it at home is actually very rewarding. You get to control the ingredients and the freshness.
This recipe is special because it uses a complex blend of spices. It reminds many people of the famous Kfc Fried Chicken Recipe we all know and love.
You do not need a professional kitchen to pull this off. A heavy pot and some patience are all you really need. The result is better than any takeout you can buy.
If you are looking for the Best Fried Chicken Recipe to impress your family, you are in the right place. We are going to guide you through every single step.
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Why You’ll Love This Recipe
This recipe hits all the right notes for a perfect dinner. First, the flavor profile is incredible. We use eleven different herbs and spices.
This creates a depth of flavor that is savory, slightly spicy, and aromatic. Every bite is packed with taste. You will not find any bland meat here.
Another reason to love this is the texture. The buttermilk marinade breaks down the proteins. This ensures the chicken stays incredibly tender and moist.
At the same time, the flour coating gets perfectly crisp. It shatters when you bite into it. It is that classic contrast that makes Fried Chicken so addictive.
This dish is also very budget friendly. Buying a whole chicken and cutting it up saves money. You get a feast for a fraction of the restaurant price.
Finally, it is a fun project. Learning How To Make Fried Chicken from scratch is a great cooking skill. It turns a regular weeknight into a special occasion.
Ingredients
The secret to this recipe lies in the spice cabinet. You probably have most of these items already. Here is what you need to get started.
- 1 whole chicken (cut into 8 pieces)
- 1 cup buttermilk
- 1 large egg (beaten)
- 2 cups all purpose flour
- Vegetable oil (enough for frying)
- ¼ 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
- 1½ teaspoons dried oregano
- 1 teaspoon ground ginger
- ½ teaspoon MSG (optional but recommended)
The white pepper is key here. It adds a distinct earthy heat that black pepper does not have. It is often the missing link in copycat recipes.
Celery salt and dry mustard also add savory notes. They enhance the meatiness without overpowering the other flavors.
If you do not have buttermilk, do not worry. You can make a substitute with regular milk and lemon juice. But real buttermilk is best for thickness.
We also use a neutral oil for frying. Vegetable oil or canola oil works great. They have a high smoke point which is essential.
Step-By-Step Instructions
Making the Best Fried Chicken Recipe takes a little attention to detail. Follow these steps closely for the best results.
Step 1: Prep The Chicken
Start by breaking down your whole chicken. You want 8 pieces total. This usually means 2 breasts, 2 thighs, 2 wings, and 2 drumsticks.
Discard the carcass or save it for stock later. Pat the pieces dry with paper towels if they are very wet.
Step 2: Marinate The Meat
Grab a large bowl. Pour in the buttermilk and the beaten egg. Whisk them together until they are well combined.
Place your chicken pieces into this mixture. Toss them around so every piece is coated. Cover the bowl with plastic wrap.
Let it soak for at least 30 minutes. If you have time, leave it in the refrigerator overnight. This long soak makes the meat super tender.
Step 3: Mix The Breading
When you are ready to cook, get another large bowl. Combine the flour with all your spices. This includes the paprika, garlic powder, and peppers.
Add the celery salt, dry mustard, kosher salt, and onion powder. Toss in the dried thyme, basil, oregano, and ginger.
Do not forget the MSG if you are using it. Whisk everything together very well. You want the spices distributed evenly throughout the flour.
Step 4: Heat The Oil
Preheat your oven to 175°F. Prepare a baking sheet by lining it with aluminum foil. Place an oven safe wire rack on top of it.
You will need a deep fryer or a large Dutch oven. Pour in the oil until it is about 3 inches deep. Heat the oil over medium high heat.
You want the oil to reach 350°F. Using a thermometer is the best way to be sure. Correct temperature is vital for crispy skin.
Step 5: Dredge And Fry
Take a piece of chicken out of the buttermilk. Shake off the excess liquid gently. You want it damp but not dripping.
Press the chicken firmly into the flour mixture. Make sure it is coated on all sides. Shake off any loose flour.
Carefully drop the chicken into the hot oil. Do not overcrowd the pot. Fry only 3 or 4 pieces at a time.
Fry the chicken for 12 to 15 minutes. Turn the pieces halfway through so they cook evenly. You are looking for a deep golden brown color.
Step 6: Finish In The Oven
Once fried, remove the chicken from the oil. Place it on the wire rack you prepared earlier. Put the baking sheet in the warm oven.
Let the oil return to 350°F before starting the next batch. Repeat the dredging and frying with the remaining pieces.
After all chicken is fried, keep them in the oven for another 10 to 15 minutes. This ensures the internal temperature reaches 165°F.
How To Store Leftovers
If you have any Fried Chicken left, you can save it for later. Allow the chicken to cool down completely first.
Place the pieces in an airtight container. You can store them in the refrigerator for up to 3 or 4 days. It makes a great lunch.
To reheat, avoid the microwave. The microwave will make the skin soggy and rubbery. Instead, use your oven or an air fryer.
Preheat your oven to 375°F. Place the chicken on a wire rack over a baking sheet. Bake for about 15 minutes until hot and crispy.
An air fryer works even faster. Heat it to 375°F and cook for about 5 minutes. This restores that fresh crunch we all love.
Tips
Oil temperature is the most important variable. If the oil is too cool, the chicken will absorb too much grease. It will be oily and soggy.
If the oil is too hot, the outside will burn before the inside cooks. Use a candy thermometer to monitor the heat constantly.
Do not skip the wire rack step. If you place hot chicken on a paper towel, it steams itself. The bottom will get mushy.
Letting the chicken rest in the oven is a pro move. It keeps the first batch warm while you finish the rest. It also ensures the meat is fully cooked.
You can adjust the spice level too. If you like it hot, add some cayenne pepper to the flour mix. This recipe is very flexible.
For extra crunch, you can double dip. Dip in flour, then back in buttermilk, then flour again. This creates a very thick crust.
Conclusion
Now you know exactly How To Make Fried Chicken that rivals the big chains. It is a satisfying process with a delicious reward.
Gather your ingredients and give this recipe a try. Your family will thank you for it. Enjoy every crispy bite!
FAQ
Can I Use Boneless Chicken?
Yes, you can use boneless thighs or breasts. However, the cooking time will be much shorter. Check them after 8 minutes of frying.
Is This A Gluten Free Recipe?
No, this recipe uses all purpose flour. To make it gluten free, swap the flour for a good 1 to 1 gluten free flour blend.
Why Is My Breading Falling Off?
This happens if the oil is not hot enough or if you crowd the pan. Also, let the breaded chicken sit for a minute before frying to help the coating stick.
Do I Really Need MSG?
It is optional, but it really boosts the savory flavor. It helps mimic that authentic Kfc Fried Chicken Recipe taste. It is safe to use in moderation.
Best Fried Chicken Recipe
Get ready for the crispiest, juiciest fried chicken! This no-fuss recipe uses a special blend of eleven herbs and spices for that classic, comforting flavor your family will love. It’s the perfect weeknight meal that’s tastier and more affordable than takeout.
Requirements
Ingredients
Instructions
- In a large bowl, whisk together the buttermilk and beaten egg. Add the chicken pieces, ensuring they are all coated. Cover and let marinate for at least 30 minutes, or overnight in the refrigerator for best results.
- In a separate large bowl, combine the flour with all the spices: paprika, garlic powder, white pepper, celery salt, black pepper, dry mustard, kosher salt, onion powder, thyme, basil, oregano, ginger, and optional MSG. Whisk thoroughly to distribute the spices evenly.
- Preheat your oven to 175°F. Line a baking sheet with foil and place an oven-safe wire rack on top.
- In a large Dutch oven or deep fryer, pour oil to a depth of about 3 inches. Heat over medium-high heat until the oil reaches 350°F. Use a thermometer for accuracy.
- Working one piece at a time, remove chicken from the buttermilk, shake off excess, and dredge firmly in the flour mixture, coating all sides. Shake off any loose flour.
- Carefully place 3-4 pieces of chicken in the hot oil. Fry for 12-15 minutes, turning halfway through, until deep golden brown. Do not overcrowd the pot.
- Remove the fried chicken and place it on the wire rack. Keep the chicken warm in the preheated oven while you fry the remaining batches. This also helps ensure it’s cooked through to 165°F.
Notes
Oil temperature is the most important variable. If the oil is too cool, the chicken will be greasy. If it’s too hot, the outside will burn before the inside is cooked. Monitor it constantly.
Do not skip the wire rack step. Placing hot chicken directly on a plate or paper towel will trap steam and make the bottom soggy.
Letting the chicken rest in a warm oven keeps the first batch crispy while you finish frying. It also ensures every piece is perfectly cooked through.
Nutrition
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