Kentucky Fried Chicken

By Cookbook Directory

Recipe overview

Timing details are not provided for this recipe.

This recipe shows you how to make crispy fried chicken at home. It aims to replicate the classic taste of original style fried chicken.

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Serves:
Chicken
American
Meat
Spicy
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Ingredients

Units: imperial

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  • 1 whole - Chicken (null)
  • 2 quarts neutral fryings - Oil (null)
  • 1 null - Egg White (null)
  • 1.5 cups - Flour (cups)
  • 1 tablespoon - Brown Sugar (null)
  • 1 tablespoon - Salt (null)
  • 1 tablespoon - paprika (null)
  • 2 teaspoons - onion salt (teaspoons)
  • 1 teaspoon - chili powder (null)
  • 1 teaspoon - black pepper (null)
  • 0.5 teaspoon - celery salt (null)
  • 0.5 teaspoon - sage (null)
  • 0.5 teaspoon - garlic powder (null)
  • 0.5 teaspoon - allspice (null)
  • 0.5 teaspoon - oregano (null)
  • 0.5 teaspoon - basil (null)
  • 0.5 teaspoon - marjoram (null)

Instructions

First, gather all your ingredients. In a small bowl, combine 1 tablespoon of paprika, 2 teaspoons of onion salt, 1 teaspoon of chili powder, 1 teaspoon of black pepper, 0.5 teaspoon of celery salt, 0.5 teaspoon of sage, 0.5 teaspoon of garlic powder, 0.5 teaspoon of allspice, 0.5 teaspoon of oregano, 0.5 teaspoon of basil, and 0.5 teaspoon of marjoram. Mix these spices thoroughly to create your spice blend. In a separate, large bowl, combine 1.5 cups of flour, 1 tablespoon of brown sugar, 1 tablespoon of salt, and your prepared spice blend. Mix all these dry ingredients well. Pour 2 quarts of neutral frying oil into a deep fryer or large pot. Heat the oil to 350°F (175°C). Use a cooking thermometer to ensure the oil temperature is accurate. Dip each chicken piece into 1 egg white, ensuring it is lightly coated. Immediately transfer the egg-coated chicken piece to the large bowl with the flour mixture. Turn the chicken several times and press the mixture firmly onto it to ensure full coverage. Place the coated chicken pieces on a clean plate or wire rack. Repeat this coating process for all remaining chicken pieces. Let the coated chicken pieces rest for 5 minutes. This step helps the crust adhere and dry slightly for crispiness. Carefully place chicken pieces into the preheated oil. Fry in batches to avoid overcrowding the fryer and to maintain a consistent oil temperature. Fry chicken breasts and wings for 12 to 14 minutes per batch. Fry chicken legs and thighs for 15 to 17 minutes per batch, as they require a few minutes longer to cook through. To confirm doneness, insert a meat thermometer into the thickest part of a chicken piece. The internal temperature must reach 165°F (74°C). Once cooked, remove chicken pieces from the oil with tongs. Place them on a few layers of paper towels to drain any excess oil. Serve the fried chicken hot.