Amy Jean’s Kitchen: National Fried Chicken Day



One of my favorite foods is fried chicken and someday I want to

have a tradition of Sunday fried chicken dinners so I couldn’t let

National Fried Chicken Day go by without some recognition! To

celebrate I decided to make my own homemade fried chicken dinner

complete with mashed potatoes and gravy and corn. Scroll on

down for the end results and the recipe!



Ultimate Buttermilk Fried Chicken – Tasty Ultimate

I feel like there is an art to fried chicken making. It’s not necessarily

a hard process, but I swear no one’s fried chicken ever tastes the

same as someone else’s even if they use the same recipe. However, my

goal was to change that and try to make my chicken taste like KFC.

(They closed down the KFC in my town and I have been having withdrawals

so this was my last hope. lol) So in order to make it taste like KFC I knew

I needed to change the spices that the recipe called for and instead threw

together the ones I thought were more “southern fried chicken recipe

worthy” including thyme, basil, oregano, ground mustard, paprika, garlic

salt, ground ginger, black pepper, and salt. In the end the chicken was

a little tough (may have marinated it for too long…oops lol) and it didn’t

taste exactly like KFC, but it was dang close (probably just missing that

good ole MSG lol) and I would definitely eat this again. 


Fried Chicken Recipe: 


8 mixed bone-in, skin-on chicken thighs

and drumsticks (about 2 ½ lbs)

3 Tbsp freshly ground black pepper

2 Tbsp kosher salt

3 cups buttermilk

3 cups all-purpose flour

Vegetable oil, for frying



1.) Place the chicken in a large bowl. Stir together the pepper and salt

in a small bowl and sprinkle half of this spice blend over the

chicken (set aside the other half). Toss to coat all the pieces evenly.


2.) Pour the buttermilk over the chicken and turn the chicken to coat

completely. Cover the bowl with plastic wrap and marinate the

chicken in the refrigerator for at least 2 hours and up to 8 hours. 


3.) When ready to fry the chicken, fill a large Dutch oven with vegetable

oil to a depth of 2 inches. Attach a deep-fry thermometer to the side

of the pot and heat the oil over medium heat to 325 degrees F. 


4.) While the oil heats, in a large bowl, whisk to combine the flour with

the remaining spice blend. Remove the chicken from the buttermilk

marinade and set the pieces on a large plate, leaving the marinade in the

bowl. Working with one piece at a time, coat the chicken in the seasoned

flour, shaking off any excess. Set the coated chicken piece on a wire rack

and repeat with the remaining chicken. 


5.) Fry the chicken 4 pieces at a time, turning them occasionally, until

golden brown and crispy and an instant-read thermometer inserted into

each piece registers 165 degrees F, about 15 minutes. Using tongs, transfer

the fried chicken to a wire rack placed over paper towels to drain. Repeat

with the remaining chicken, letting the oil return to temperatur

e between each batch.


5.) Arrange the hot chicken on a serving platter and serve immediately.


For spicy fried chicken: Mix 2 Tbsp cayenne pepper into the

black pepper and salt mixture. 


For herby fried chicken: Mix 2 Tbsp each dried parsley and dried

basil and 1 Tbsp each dried tarragon and dried chives into

the black pepper and salt mixture. 


For smoky fried chicken: Mix 3 Tbsp smoked paprika into

the black pepper and salt mixture. 


For lemony fried chicken: Mix the finely grated zest of 4 lemons into

the black pepper and salt mixture. Serve the chicken

with lemon wedges on the side. 



Where is your favorite place to eat fried chicken?




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