Kentucky Deep Fryer Fried Chicken Recipe
Get ready to sink your teeth into the ultimate comfort food with this Kentucky Deep Fryer Fried Chicken Recipe! This recipe delivers irresistibly golden, crispy chicken with juicy, tender meat, thanks to a flavorful buttermilk marinade and a perfectly seasoned flour coating. Featuring a spice blend of paprika, garlic powder, onion powder, and a touch of optional cayenne for heat, each bite bursts with Southern-inspired flavor. The recipe uses a deep fryer or heavy-bottomed pot to achieve that classic restaurant-quality crunch, while simple prep steps make it perfect for home cooks. Serve this crowd-pleasing fried chicken with your favorite sides like coleslaw, mashed potatoes, or biscuits for a finger-licking feast that’s guaranteed to impress. Whether it's a family dinner or game-day gathering, this homemade fried chicken is sure to be a hit!
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Recipe Information
Ingredients
- 8 pieces Chicken pieces (drumsticks, thighs, wings, or breasts)
- 2 cups All-purpose flour
- 2 cups Buttermilk
- 2 Eggs
- 2 teaspoons Paprika
- 1.5 teaspoons Garlic powder
- 1.5 teaspoons Onion powder
- 2 teaspoons Black pepper
- 2 teaspoons Salt
- 1 teaspoon Cayenne pepper (optional for heat)
- 1 teaspoon Baking powder
- 1.5 quarts Vegetable oil (for frying)
Instructions
In a large bowl, whisk together buttermilk and eggs until fully combined.
Add chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or up to 8 hours for the best flavor and tenderness.
In another large bowl, mix together the flour, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper (if using), and baking powder.
Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces.
Remove chicken from the buttermilk marinade, allowing any excess liquid to drip off.
Dredge the chicken pieces in the seasoned flour mixture, pressing the flour onto the chicken to create a thick coating. Place coated chicken on a wire rack and let sit for 5-10 minutes to set the coating.
Carefully lower chicken pieces into the hot oil in batches, being careful not to overcrowd the fryer. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown, crispy, and fully cooked to an internal temperature of 165°F (74°C).
Use a slotted spoon or tongs to transfer fried chicken to a wire rack or paper towel-lined platter to drain excess oil.
Repeat the frying process with remaining chicken pieces.
Let the chicken rest for a few minutes before serving. Enjoy with your favorite side dishes!
Nutrition Facts
Calories |
3899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 373.8 g | 479% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.0 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 213 mg | 16% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1095 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
