Ingredients
- 1 whole chicken (cut into pieces)
- 2 cups all-purpose flour (for dredging)
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup buttermilk
- 3 cups vegetable oil (for frying)
Instructions
6 steps
Marinate the Chicken
Soak the chicken pieces in buttermilk for at least 2 hours or overnight.
This helps tenderize the chicken.Prepare the Coating
In a large bowl, mix flour, paprika, salt, black pepper, garlic powder, and onion powder.
Adjust spices to your taste.Dredge the Chicken
Remove chicken from buttermilk and coat each piece thoroughly in the flour mixture.
Press the flour onto the chicken for better adherence.Heat the Oil
In a large heavy skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Use a thermometer for accuracy.Fry the Chicken
Carefully place chicken pieces in the hot oil, frying in batches to avoid overcrowding.
Fry until golden brown, about 15-18 minutes.Drain and Serve
Remove chicken from oil and drain on paper towels. Serve hot.
Allow to cool slightly before serving.
💡 Tips & Tricks
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your american meal with these perfect pairings:
About This Dish
Authentic Kentucky Fried Chicken Recipe for Dinner is a beloved dish from American cuisine.
American cuisine is a melting pot of flavors and traditions from around the world, shaped by the diverse cultures that make up the nation. From hearty comfort food to innovative modern dishes.
This recipe is rated medium difficulty and uses 9 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
Use a whole chicken cut into pieces for the best flavor.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
