Introduction
Are you ready to indulge in some delicious homemade Kentucky-style fried chicken? This recipe combines tender marinated chicken with a seasoned flour coating that creates a crispy, flavorful crust. Perfect for family dinners or gatherings, follow these steps to achieve fried chicken perfection!
Detailed Ingredients with measures
Chicken
1 whole chicken, cut into 8 pieces
Marinade
1 cup buttermilk
Seasoned Flour Coating
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon white pepper
1 tablespoon paprika
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon dry mustard powder
For Frying
Canola oil (enough for deep frying)
Prep Time
The preparation time for this fried chicken is approximately 2 hours for marinating, but for best results, refrigerate overnight to enhance flavor and tenderness.
Cook Time, Total Time, Yield
Cook Time: Approximately 12-15 minutes per batch
Total Time: Including marination, expect about 2 hours and 15 minutes for preparation and cooking.
Yield: This recipe serves about 4-6 people, depending on portion sizes.
Directions
1. Marinate the Chicken:
Place the chicken pieces in a large bowl and pour the buttermilk over them, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to tenderize the chicken.
2. Prepare the Seasoned Flour Coating:
In a separate large bowl, combine the all-purpose flour with all the listed herbs and spices. Mix thoroughly to ensure an even distribution of the seasoning.
3. Coat the Chicken:
Remove the chicken pieces from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to adhere the coating. For an extra crispy crust, you can repeat the dredging process by dipping the coated chicken back into the buttermilk and then again into the flour mixture.
4. Heat the Oil:
In a deep fryer or large, heavy-bottomed pot, heat the canola oil to 350°F (175°C). Use a thermometer to monitor the temperature accurately.
5. Fry the Chicken:
Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary. Cook each piece for about 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
6. Drain and Serve:
Once cooked, remove the chicken pieces from the oil and place them on a wire rack or paper towels to drain any excess oil. Allow them to rest for a few minutes before serving to let the juices redistribute.
Enjoy your homemade Kentucky-style fried chicken!
Detailed Directions and Instructions
Marinate the Chicken
Place the chicken pieces in a large bowl and pour the buttermilk over them, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to tenderize the chicken.
Prepare the Seasoned Flour Coating
In a separate large bowl, combine the all-purpose flour with all the listed herbs and spices. Mix thoroughly to ensure an even distribution of the seasoning.
Coat the Chicken
Remove the chicken pieces from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to adhere the coating. For an extra crispy crust, you can repeat the dredging process by dipping the coated chicken back into the buttermilk and then again into the flour mixture.
Heat the Oil
In a deep fryer or large, heavy-bottomed pot, heat the canola oil to 350°F (175°C). Use a thermometer to monitor the temperature accurately.
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary. Cook each piece for about 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Drain and Serve
Once cooked, remove the chicken pieces from the oil and place them on a wire rack or paper towels to drain any excess oil. Allow them to rest for a few minutes before serving to let the juices redistribute.
Notes
Marination Time
For the best flavor and tenderness, marinate the chicken for as long as possible, ideally overnight.
Frying Method
Ensure that the oil is hot enough before adding the chicken, as this helps create a crispy crust.
Batch Cooking
If frying in batches, keep the first batch warm in a low oven while you fry the remaining pieces to maintain serving temperature.
Cool Before Serving
Let the chicken rest after frying to prevent steaming the coating and to develop the best texture.
Cook techniques
Marination
To enhance flavor and tenderness, marinate the chicken pieces in buttermilk for at least 2 hours or overnight. This will help break down proteins and infuse moisture.
Coating
Creating a seasoned flour coating is essential for a crispy crust. Mix all-purpose flour with a variety of herbs and spices for balanced flavor. Ensure each piece is thoroughly coated and consider double dredging for extra crunch.
Frying
Heat canola oil to 350°F (175°C) for optimal frying. Maintaining the correct temperature is crucial to achieve a crispy exterior while ensuring the chicken cooks thoroughly.
Draining
After frying, let the chicken rest on a wire rack or paper towels to drain excess oil. This helps maintain crispiness and allows the juices to redistribute.
FAQ
How long should I marinate the chicken?
For best results, marinate the chicken for at least 2 hours, but overnight is preferable.
Can I use a different type of oil for frying?
Yes, while canola oil is recommended for its high smoke point, you can use other oils like peanut or vegetable oil.
Why is it important to monitor the oil temperature?
Monitoring the oil temperature ensures the chicken cooks evenly and prevents it from becoming greasy or burnt.
What can I do if the coating comes off during frying?
Make sure to firmly press the flour mixture onto the chicken and consider double dredging to achieve a better adhesion. Additionally, avoid overcrowding the frying pot.
How can I tell if the chicken is fully cooked?
The internal temperature should reach 165°F (74°C). Using a meat thermometer is the most accurate way to check doneness.
Conclusion
Frying chicken using a buttermilk marinade and a well-seasoned flour coating results in a deliciously crispy and flavorful dish that is sure to be a crowd-pleaser. The marination process tenderizes the meat while the seasoned flour helps lock in moisture and enhance the overall taste of the chicken, making it a fantastic option for family gatherings or special occasions.
More recipes suggestions and combination
Spicy Fried Chicken
Add cayenne pepper to the seasoned flour mix for an extra kick. Serve with a side of spicy dipping sauce for added flavor.
Herb-Roasted Chicken
Instead of frying, use the marinated chicken pieces and roast them in the oven with olive oil and additional fresh herbs for a healthier alternative.
Chicken Tenders
Cut the chicken into strips before marinating and coating. Fry for a kid-friendly version that can be served with different dipping sauces.
Chicken and Waffles
Serve your fried chicken on top of a fluffy waffle, drizzled with maple syrup for a delightful breakfast-for-dinner treat.
Buffalo Fried Chicken Sandwich
Toss the fried chicken in buffalo sauce and serve on a bun with lettuce, tomato, and blue cheese dressing for a zesty sandwich option.
Southern Chicken Salad
Chop the leftover fried chicken and mix it with mayo, celery, and mustard for a flavorful chicken salad sandwich filling.
