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Kentucky Fried Chicken

American · Dinner · Medium

Kentucky Fried Chicken

Total
1 hr 20 min
Prep
25 min
Serves
6
Calories
570
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A peppery herb-and-spice flour coating fries into a craggy golden crust around juicy chicken. A short rest after dredging helps the coating hold.

The seasoned crust is the attraction in Kentucky Fried Chicken, with paprika, garlic and dried herbs spread through the flour. Egg white makes a light adhesive layer so the coating clings without becoming a thick batter.

Cut very large breasts in half for more even frying. Cook in small batches and check each piece separately; wings, drumsticks and thick breast pieces reach their endpoint at different times.

CrispySavoryHerbyComfort FoodDairy-freeNut-freeHigh-protein

Method

  1. Mix the all-purpose flour, brown sugar, salt, paprika, onion powder, chili powder, black pepper, celery salt, sage, garlic powder, allspice, oregano, basil and marjoram in a shallow dish.

  2. Pat the chicken dry. Coat each piece lightly with egg whites, then press into the seasoned flour until fully covered. Rest on a rack for to let the coating adhere.

  3. Heat the vegetable oil in a deep, heavy pot to 350°F (175°C), keeping the pot no more than half full. Fry the chicken in three batches, adjusting the heat to hold the oil around 325°F (165°C).

  4. Turn occasionally and fry each batch for until golden and every piece reaches 165°F in the thickest meat away from bone. Remove smaller pieces as they finish and allow larger ones extra time.

  5. Drain on a rack over a sheet pan. Rest for before serving so the crust firms and the juices settle.

Forkue tips

  • Set finished pieces on a rack instead of a flat plate so steam can escape underneath and the crust stays crisp.

Storing and reheating

Refrigerate for up to 3 days. Reheat on a rack in a 375°F oven until hot throughout and the coating is crisp. Avoid covering the chicken during reheating, which steams the crust.

Kitchen gear

Heavy potTop picks on AmazonFrying thermometerTop picks on AmazonInstant read thermometerTop picks on AmazonWire rackTop picks on Amazon
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Nutrition per serving, estimated

570Calories
42gProtein
29gCarbs
31gFat

Kentucky Fried Chicken: FAQ

Why does the coating slide off?

Wet skin or moving the chicken before the crust sets can loosen it. Pat dry, rest after dredging and turn gently with tongs.

Why is the outside dark but the inside undercooked?

The oil is too hot or the pieces are very large. Reduce the heat and use a thermometer for both the oil and the thickest meat.

How do I store and reheat Kentucky Fried Chicken?

Refrigerate for up to 3 days. Reheat on a rack in a 375°F oven until hot throughout and the coating is crisp. Avoid covering the chicken during reheating, which steams the crust.

How long does Kentucky Fried Chicken take?

About 1 hr 20 min in total: 25 min prep and 55 min cooking.

What do I need to make Kentucky Fried Chicken?

The key ingredients are chicken, egg whites, all-purpose flour, paprika, onion powder and chili powder, plus pantry basics.

Any tips for Kentucky Fried Chicken?

Set finished pieces on a rack instead of a flat plate so steam can escape underneath and the crust stays crisp.

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