Ingredients
Scale
- 2 cups all-purpose flour
- ⅔ tablespoon salt
- ½ tablespoon ground thyme
- ½ tablespoon basil
- ⅓ tablespoon oregano
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 1 tablespoon dry mustard powder
- 4 tablespoons paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
- ½ teaspoon Accent flavor enhancer (MSG, optional)
- 1 whole chicken, cut into pieces (breasts, thighs, legs, wings)
- 1 egg, beaten
- 1 cup full-fat buttermilk
- Vegetable shortening (or vegetable oil) for frying
Instructions
- Cut chicken into breasts, thighs, legs, and wings.
- Mix flour and seasonings in a shallow bowl.
- In another bowl, whisk together beaten egg and buttermilk.
- Soak chicken in the buttermilk mixture for 30 minutes.
- Remove chicken, shake off excess buttermilk, coat thoroughly in seasoned flour, and shake off excess flour.
- Rest breaded chicken on a wire rack for 15 minutes before frying.
- Heat shortening (or oil) in a deep fryer or Dutch oven to 350°F.
- Fry chicken in batches: breasts and thighs for 15-18 minutes, wings and legs for 12-13 minutes.
- Drain chicken on a wire rack placed over a baking sheet.
Notes
- Pat chicken dry before marinating.
- Don’t overcrowd the frying oil.
- Maintain oil temperature between 325-350°F.
- Let coating rest before frying for better adhesion.
- Use a meat thermometer to ensure doneness (165°F).
- Prep Time: 30
- Cook Time: 30
- Category: Main Course
- Method: Deep Frying
- Cuisine: American
Keywords: KFC Fried Chicken, Copycat Fried Chicken, Homemade Fried Chicken, Fried Chicken Recipe