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.

What You’ll Need

Ingredient Amounts Listed in the Recipe Card Below

• 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

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!

How to Make this Recipe

1. In a large bowl, whisk together buttermilk, paprika and cayenne. Submerge the chicken into the buttermilk mixture, cover and refrigerate 4-12 hours. 
2. 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. 
3. 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

• How do I make sure my fried chicken will be crispy?
  • Ensure that the chicken is properly coated with the seasoned flour. Also, make sure the oil is heated to 350-375°F before frying. Lastly, avoid overcrowding the pan.
• How can I prevent my fried chicken from becoming greasy?
  • 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.
• Should I use boneless or bone-in chicken for fried chicken?
  • 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.
• How long should I marinate the chicken before frying?
  • It’s optimal to marinate the chicken in the buttermilk mixture a minimum of 4 hours and up to 12.
• What type of oil is best for frying chicken?
  • Oils with high smoke points are ideal for frying chicken, such as peanut oil, vegetable oil, or canola oil.
• Can I bake the chicken instead of frying it?
  • 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
• How can I ensure that the chicken is fully cooked?
  • 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.

More Recipes Like This 

These recipes are essential pairings with fried chicken (in my house):

• Creamy Whipped Mashed Potatoes
• Biscuits and Gravy

Other similar comfort food faves are:

• Southern Fried Pork Chops and Gravy
• Oven Fried Chicken and Gravy

Print Recipe Rate this Recipe Pin Recipe

5 from 2 votes

Laura Ashley’s Kentucky Fried Chicken

Some say the way to a man’s heart is through his belly, and my fried chicken would say that’s accurate! The first meal I ever cooked for my husband was fried chicken, and he said no one had ever made fried chicken like his grandma until me. It was love at first bite. I have to thank my mamaw and mom for teaching me how to make amazing fried chicken! Hope you love it too!

Cook Time30 minutes mins

Total Time6 hours hrs 30 minutes mins

Course: Main Course

Cuisine: American

Keyword: chicken

Cook ModePrevent your screen from going dark

Ingredients

 

• 1 whole chicken cut into pieces
• 4 cups whole buttermilk
• 1 tablespoon paprika
• 1 teaspoon cayenne
• 2 10 oz 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

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