Kentucky Fried Chicken
Crisp, golden-brown fried chicken with a deeply savory, slightly spicy crust delivers the nostalgic comfort of a Southern classic. The secret blend of herbs and spices—balanced between smoky, earthy, and faintly sweet notes—creates a crave-worthy flavor that clings to every tender bite. A double-dredge in seasoned flour ensures an unmistakable crunch, while the juicy interior stays perfectly moist beneath the shatteringly crisp coating. Worth the effort for a homemade version that rivals the best takeout, this recipe promises a satisfying crunch and rich, aromatic depth in every piece.
Ingredients
- Chicken1 whole
- Oil2 quarts neutral frying
- Egg White1
- Flour1 1/2 cups
- Brown Sugar1 tablespoon
- Salt1 tablespoon
- paprika1 tablespoon
- onion salt2 teaspoons
- chili powder1 teaspoon
- black pepper1 teaspoon
- celery salt1/2 teaspoon
- sage1/2 teaspoon
- garlic powder1/2 teaspoon
- allspice1/2 teaspoon
- oregano1/2 teaspoon
- basil1/2 teaspoon
- marjoram1/2 teaspoon
Nutrition
Directions
- 1
Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.
- 2
Combine spice mix with flour, brown sugar and salt.
- 3
Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.
- 4
Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
- 5
Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.
- 6
Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.
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