Laura Ashley’s Kentucky Fried Chicken
Juicy on the inside, golden brown and crispy on the outside, get ready to impress your friends and family with this incredible fried chicken.
Table of Contents
Why You’ll like this Recipe
- It’s incredibly juicy and crispy!
- It’s a classic comfort food heaven meal!
- It brings back precious dinner memories at your parents and grandparents home!
- It’s a meal that instantly makes you feel happy!
What You’ll Need
Ingredient Amounts Listed in the Recipe Card Below
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- Chicken
- Whole Buttermilk
- Seasonings: Paprika, Cayenne, Garlic (optional)
- Kentucky Kernel Seasoned Flour
- Oil for Frying
Tools You’ll Need
- Large Bowl with Fitted Lid or Brown Paper Bag
- Large Skillet
- Whisk
How to Make this Recipe
- In a large bowl, whisk together buttermilk, paprika and cayenne. Submerge the chicken into the buttermilk mixture, cover and refrigerate 4-12 hours.
- Add 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.
- To a large skillet, add oil to at least a 2-inch depth and heat to 325-350°F. 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°F. 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.
Tips and Substitutions
- To make your fried chicken spicy, you can add additional cayenne pepper, chili powder, paprika, or hot sauce to the seasoning blend.
- Leftover fried chicken is excellent on top of salads, in a wrap, or made into a sandwich.
- Brining the chicken in buttermilk is an essential step for successful fried chicken. I do not recommend skipping this step!
Storage
- Leftover 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.
- Fried chicken can be frozen in an air-tight freezer-safe container up to 3-4 months. Thaw in the refrigerator prior to reheating.
- To reheat leftover fried chicken, bake on a sheet pan 15-18 minutes in preheated 400°F oven. You can also microwave or air fry it.
Frequently Asked Questions
Ensure that the chicken is properly coated with the seasoned flour. Also, make sure the oil is heated to 325-350°F before frying. Lastly, avoid overcrowding the pan.
Make 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.
Both 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.
It’s optimal to marinate the chicken in the buttermilk mixture a minimum of 4 hours and up to 12.
Oils with high smoke points are ideal for frying chicken, such as peanut oil, vegetable oil, or canola oil.
Yes, you can bake chicken instead of frying it to achieve a healthier version. Here is my oven fried recipe: Oven Fried Chicken and Gravy
Use a meat thermometer to check the internal temperature. It should reach 165°F 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.
What to Serve with Fried Chicken
These recipes are essential pairings with fried chicken (in my house):
More Comfort Food Recipes You’ll Love
Laura Ashley’s Kentucky Fried Chicken
Ingredients
- 1 whole chicken cut into pieces
- 4 cups whole buttermilk
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 2 10 ounce boxes Kentucky Kernel Seasoned Flour
- Oil for Frying
Instructions
- In a large bowl, whisk together buttermilk, paprika and cayenne. Submerge the chicken into the buttermilk mixture, cover and refrigerate 4-12 hours.
- Add 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.
- To a large skillet, add oil to at least a 2-inch depth and heat to 325-350°F. 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°F. Chicken will likely be done in this order: wings, white meat cutlets, legs, then thighs. Serve with your favorite side dishes.
Video
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
You are from where in Kentucky? I am Kentucky born and raised. ☺️
Yes! I’m from Ravenna, KY! KY will always be home 🙂
Where do you get this special Kentucky Kernel flour? We live in Texas too.
All of our grocery stores, the big chains, carry it. I also just looked on their website, and there is a “Where can I buy” tab that you can type in your location. It really is SO yummy! I hope you love it!
I’m wondering where too?
Did you ever find it?
All of our grocery stores have it and it’s on Amazon as well 😁