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!
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?