Juicy on the inside, golden brown and crispy on the outside, get ready to impress your friends and family with this incredible fried chicken.<\/p>\n\n\n\n
Table of Contents<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/label>What You\u2019ll Need<\/a><\/li>Tools You\u2019ll Need<\/a><\/li>Why You\u2019ll like this Recipe<\/a><\/li>How to Make this Recipe<\/a><\/li>Tips and Substitutions<\/a><\/li>Storage<\/a><\/li>Frequently Asked Questions<\/a><\/li>More Recipes Like This\u00a0<\/a><\/li>Laura Ashley\u2019s Kentucky Fried Chicken<\/a>Ingredients <\/a><\/li>Instructions<\/a><\/li>Video<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<\/span>What You\u2019ll Need<\/span><\/h2>\n\n\n\nIngredient Amounts Listed in the Recipe Card Below<\/strong><\/p>\n\n\n\n\nChicken\u00a0<\/li>\n\n\n\nWhole Buttermilk<\/li>\n\n\n\nSeasonings: Paprika, Cayenne, Garlic (optional)<\/li>\n\n\n\nKentucky Kernel Seasoned Flour\u00a0<\/li>\n\n\n\nOil for Frying<\/li>\n<\/ul>\n\n\n\n<\/span>Tools You\u2019ll Need<\/span><\/h2>\n\n\n\n\nLarge Bowl with Fitted Lid or Brown Paper Bag<\/li>\n\n\n\nLarge Skillet<\/li>\n\n\n\nWhisk<\/li>\n<\/ul>\n\n\n\n<\/span>Why You\u2019ll like this Recipe<\/span><\/h2>\n\n\n\n\nIt\u2019s incredibly juicy and crispy!<\/li>\n\n\n\nIt\u2019s a classic comfort food heaven meal!<\/li>\n\n\n\nIt brings back precious dinner memories at your parents and grandparents home!<\/li>\n\n\n\nIt\u2019s a meal that instantly makes you feel happy!<\/li>\n<\/ul>\n\n\n\n<\/span>How to Make this Recipe<\/span><\/h2>\n\n\n\n\nIn a large bowl, whisk together buttermilk, paprika and cayenne. Submerge the chicken into the buttermilk mixture, cover and refrigerate 4-12 hours. <\/li>\n\n\n\nAdd the seasoned flour to a large bowl or double-bagged brown paper bags. Drain the chicken from the buttermilk mixture and add to the flour. Discard the buttermilk. Shake\/coat the chicken until covered well then press the flour into the chicken. <\/li>\n\n\n\nTo a large skillet, add oil to at least a 2-inch depth and heat to 325-350\u00b0F. Add the chicken to the hot oil one piece at a time. Cook on both sides until chicken registers with an internal temperature of 165\u00b0F. If cooking a whole chicken, it will likely be done in this order: wings, white meat cutlets, legs, then thighs. Adjust cook time according to the cut of chicken you choose. Serve with your favorite side dishes.<\/li>\n<\/ol>\n\n\n\n<\/span>Tips and Substitutions<\/span><\/h2>\n\n\n\n\nTo make your fried chicken spicy, you can add additional cayenne pepper, chili powder, paprika, or hot sauce to the seasoning blend.<\/li>\n\n\n\nLeftover fried chicken is excellent on top of salads, in a wrap, or made into a sandwich.<\/li>\n\n\n\nBrining the chicken in buttermilk is an essential step for successful fried chicken. I do not recommend skipping this step!<\/li>\n<\/ul>\n\n\n\n<\/span>Storage<\/span><\/h2>\n\n\n\n\nLeftover fried chicken can be refrigerated in an air-tight container for up to 3-4 days. However, its texture and crispiness may deteriorate over time.<\/li>\n\n\n\nFried chicken can be frozen in an air-tight freezer-safe container up to 3-4 months. Thaw in the refrigerator prior to reheating.<\/li>\n\n\n\nTo reheat leftover fried chicken, bake on a sheet pan 15-18 minutes in preheated 400\u00b0F oven. You can also microwave or air fry it.<\/li>\n<\/ul>\n\n\n\n<\/span>Frequently Asked Questions<\/span><\/h2>\n\n\n\n\nHow do I make sure my fried chicken will be crispy? \n\nEnsure that the chicken is properly coated with the seasoned flour. Also, make sure the oil is heated to 350-375\u00b0F before frying. Lastly, avoid overcrowding the pan.<\/li>\n<\/ul>\n<\/li>\n\n\n\nHow can I prevent my fried chicken from becoming greasy?\n\nMake sure the oil is at the correct temperature before frying. If the oil is too cool, the chicken will absorb more oil, resulting in greasiness. Also, place the fried chicken on a wire rack to allow excess oil to drain off.<\/li>\n<\/ul>\n<\/li>\n\n\n\nShould I use boneless or bone-in chicken for fried chicken? \n\nBoth boneless and bone-in chicken can be used for fried chicken. Boneless tends to cook faster and is easier to eat, while bone-in chicken often provides more flavor and juiciness.<\/li>\n<\/ul>\n<\/li>\n\n\n\nHow long should I marinate the chicken before frying?\n\nIt\u2019s optimal to marinate the chicken in the buttermilk mixture a minimum of 4 hours and up to 12.<\/li>\n<\/ul>\n<\/li>\n\n\n\nWhat type of oil is best for frying chicken? \n\nOils with high smoke points are ideal for frying chicken, such as peanut oil, vegetable oil, or canola oil.<\/li>\n<\/ul>\n<\/li>\n\n\n\nCan I bake the chicken instead of frying it? \n\nYes, you can bake chicken instead of frying it to achieve a healthier version. Here is my oven fried recipe: Oven Fried Chicken and Gravy<\/a><\/li>\n<\/ul>\n<\/li>\n\n\n\nHow can I ensure that the chicken is fully cooked?\n\nUse a meat thermometer to check the internal temperature. It should reach 165\u00b0F in the thickest part of the meat. Cutting into the chicken can release its juices, so it's best to rely on a thermometer for accuracy.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<\/span>More Recipes Like This\u00a0<\/span><\/h2>\n\n\n\nThese recipes are essential pairings with fried chicken (in my house):<\/p>\n\n\n\n\nCreamy Whipped Mashed Potatoes<\/a><\/li>\n\n\n\nBiscuits and Gravy<\/a><\/li>\n<\/ul>\n\n\n\nOther similar comfort food faves are:<\/p>\n\n\n\n\nSouthern Fried Pork Chops and Gravy<\/a><\/li>\n\n\n\nOven Fried Chicken and Gravy<\/a><\/li>\n<\/ul>\n\n\n<\/div>\n\t<\/div>\n\t<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n<\/g><\/svg><\/span> Rate this Recipe<\/a>\n<\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n\t\n\t
Ingredient Amounts Listed in the Recipe Card Below<\/strong><\/p>\n\n\n\n\nChicken\u00a0<\/li>\n\n\n\nWhole Buttermilk<\/li>\n\n\n\nSeasonings: Paprika, Cayenne, Garlic (optional)<\/li>\n\n\n\nKentucky Kernel Seasoned Flour\u00a0<\/li>\n\n\n\nOil for Frying<\/li>\n<\/ul>\n\n\n\n<\/span>Tools You\u2019ll Need<\/span><\/h2>\n\n\n\n\nLarge Bowl with Fitted Lid or Brown Paper Bag<\/li>\n\n\n\nLarge Skillet<\/li>\n\n\n\nWhisk<\/li>\n<\/ul>\n\n\n\n<\/span>Why You\u2019ll like this Recipe<\/span><\/h2>\n\n\n\n\nIt\u2019s incredibly juicy and crispy!<\/li>\n\n\n\nIt\u2019s a classic comfort food heaven meal!<\/li>\n\n\n\nIt brings back precious dinner memories at your parents and grandparents home!<\/li>\n\n\n\nIt\u2019s a meal that instantly makes you feel happy!<\/li>\n<\/ul>\n\n\n\n<\/span>How to Make this Recipe<\/span><\/h2>\n\n\n\n\nIn a large bowl, whisk together buttermilk, paprika and cayenne. Submerge the chicken into the buttermilk mixture, cover and refrigerate 4-12 hours. <\/li>\n\n\n\nAdd the seasoned flour to a large bowl or double-bagged brown paper bags. Drain the chicken from the buttermilk mixture and add to the flour. Discard the buttermilk. Shake\/coat the chicken until covered well then press the flour into the chicken. <\/li>\n\n\n\nTo a large skillet, add oil to at least a 2-inch depth and heat to 325-350\u00b0F. Add the chicken to the hot oil one piece at a time. Cook on both sides until chicken registers with an internal temperature of 165\u00b0F. If cooking a whole chicken, it will likely be done in this order: wings, white meat cutlets, legs, then thighs. Adjust cook time according to the cut of chicken you choose. Serve with your favorite side dishes.<\/li>\n<\/ol>\n\n\n\n<\/span>Tips and Substitutions<\/span><\/h2>\n\n\n\n\nTo make your fried chicken spicy, you can add additional cayenne pepper, chili powder, paprika, or hot sauce to the seasoning blend.<\/li>\n\n\n\nLeftover fried chicken is excellent on top of salads, in a wrap, or made into a sandwich.<\/li>\n\n\n\nBrining the chicken in buttermilk is an essential step for successful fried chicken. I do not recommend skipping this step!<\/li>\n<\/ul>\n\n\n\n<\/span>Storage<\/span><\/h2>\n\n\n\n\nLeftover fried chicken can be refrigerated in an air-tight container for up to 3-4 days. However, its texture and crispiness may deteriorate over time.<\/li>\n\n\n\nFried chicken can be frozen in an air-tight freezer-safe container up to 3-4 months. Thaw in the refrigerator prior to reheating.<\/li>\n\n\n\nTo reheat leftover fried chicken, bake on a sheet pan 15-18 minutes in preheated 400\u00b0F oven. You can also microwave or air fry it.<\/li>\n<\/ul>\n\n\n\n<\/span>Frequently Asked Questions<\/span><\/h2>\n\n\n\n\nHow do I make sure my fried chicken will be crispy? \n\nEnsure that the chicken is properly coated with the seasoned flour. Also, make sure the oil is heated to 350-375\u00b0F before frying. Lastly, avoid overcrowding the pan.<\/li>\n<\/ul>\n<\/li>\n\n\n\nHow can I prevent my fried chicken from becoming greasy?\n\nMake sure the oil is at the correct temperature before frying. If the oil is too cool, the chicken will absorb more oil, resulting in greasiness. Also, place the fried chicken on a wire rack to allow excess oil to drain off.<\/li>\n<\/ul>\n<\/li>\n\n\n\nShould I use boneless or bone-in chicken for fried chicken? \n\nBoth boneless and bone-in chicken can be used for fried chicken. Boneless tends to cook faster and is easier to eat, while bone-in chicken often provides more flavor and juiciness.<\/li>\n<\/ul>\n<\/li>\n\n\n\nHow long should I marinate the chicken before frying?\n\nIt\u2019s optimal to marinate the chicken in the buttermilk mixture a minimum of 4 hours and up to 12.<\/li>\n<\/ul>\n<\/li>\n\n\n\nWhat type of oil is best for frying chicken? \n\nOils with high smoke points are ideal for frying chicken, such as peanut oil, vegetable oil, or canola oil.<\/li>\n<\/ul>\n<\/li>\n\n\n\nCan I bake the chicken instead of frying it? \n\nYes, you can bake chicken instead of frying it to achieve a healthier version. Here is my oven fried recipe: Oven Fried Chicken and Gravy<\/a><\/li>\n<\/ul>\n<\/li>\n\n\n\nHow can I ensure that the chicken is fully cooked?\n\nUse a meat thermometer to check the internal temperature. It should reach 165\u00b0F in the thickest part of the meat. Cutting into the chicken can release its juices, so it's best to rely on a thermometer for accuracy.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<\/span>More Recipes Like This\u00a0<\/span><\/h2>\n\n\n\nThese recipes are essential pairings with fried chicken (in my house):<\/p>\n\n\n\n\nCreamy Whipped Mashed Potatoes<\/a><\/li>\n\n\n\nBiscuits and Gravy<\/a><\/li>\n<\/ul>\n\n\n\nOther similar comfort food faves are:<\/p>\n\n\n\n\nSouthern Fried Pork Chops and Gravy<\/a><\/li>\n\n\n\nOven Fried Chicken and Gravy<\/a><\/li>\n<\/ul>\n\n\n<\/div>\n\t<\/div>\n\t<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n<\/g><\/svg><\/span> Rate this Recipe<\/a>\n<\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n\t\n\t
These recipes are essential pairings with fried chicken (in my house):<\/p>\n\n\n\n
Other similar comfort food faves are:<\/p>\n\n\n\n