Ready to dive into the secret behind the Chicago Tribune’s take on Kentucky Fried Chicken? This recipe brings the crunch and flavor of the South right to your kitchen, with a twist that’ll have your taste buds dancing.
Why This Recipe Works
- The buttermilk marinade ensures the chicken is juicy and tender, locking in flavors deep within.
- A perfect blend of spices in the flour mixture gives that signature KFC taste we all crave.
- Double-dipping the chicken in the flour mixture and buttermilk creates an extra crispy crust that’s irresistible.
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups buttermilk
- 1 whole chicken, cut into pieces
- Vegetable oil, for frying
Equipment Needed
- Large mixing bowls
- Whisk
- Deep fryer or large heavy-bottomed pot
- Meat thermometer
- Tongs
- Paper towels
Instructions
Step 1: Prepare the Marinade
In a large bowl, whisk together the buttermilk with a pinch of salt. Add the chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results. This step is crucial for tender, flavorful chicken.
Step 2: Mix the Dry Ingredients
In another large bowl, combine the flour, garlic powder, onion powder, paprika, salt, black pepper, basil, and oregano. Mix well to ensure the spices are evenly distributed throughout the flour.
Step 3: Dredge the Chicken
Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Dip back into the buttermilk, then into the flour mixture again for that double crunch. Let the coated chicken rest on a wire rack for 10 minutes.
Step 4: Fry to Perfection
Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the chicken in batches, avoiding overcrowding, for about 15-18 minutes, or until golden brown and the internal temperature reaches 165°F. Drain on paper towels.
Step 5: Serve and Enjoy
Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Serve hot with your favorite sides for a meal that’s sure to impress.
Tips and Tricks
For an even crispier crust, let the dredged chicken sit in the fridge for 30 minutes before frying. This helps the coating adhere better. Always monitor the oil temperature; too hot, and the chicken burns before cooking through; too cool, and it absorbs too much oil, becoming greasy. For a healthier version, try baking the chicken at 400°F for about 40 minutes, flipping halfway through.
Recipe Variations
- Spicy Kick: Add cayenne pepper or hot sauce to the buttermilk marinade for a fiery version.
- Herb Lover’s Dream: Mix in additional herbs like thyme or rosemary into the flour mixture for an aromatic twist.
- Gluten-Free: Substitute the all-purpose flour with your favorite gluten-free blend for a celiac-friendly option.
Frequently Asked Questions
Q: Can I use chicken breasts instead of a whole chicken?
A: Absolutely! Just adjust the cooking time since breasts cook faster than darker meat. Aim for an internal temperature of 165°F.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
Q: Can I make this recipe without buttermilk?
A: Yes, you can substitute with a mix of milk and lemon juice or vinegar, but buttermilk yields the best tenderness and flavor.
Summary
This Chicago Tribune Kentucky Fried Chicken recipe delivers crispy, juicy chicken with a flavorful crust. Perfect for family dinners or gatherings, it’s a foolproof way to bring restaurant-quality fried chicken home.
