Kentucky Fried Chicken | Cooking the states (kentucky)

The colonel has his hands on nearly every corner of the world... for good reason. The southern state of Kentucky is responsible for bringing us Kentucky Fried Chicken and for that it has my thanks. Southern style fried chicken usually consists of a buttermilk marinade and a flour dredge. We're going to honor that mantra, however I like to do things just a touch differently. Let me show you what I mean. 🤘🏻Adam

Print

Kentucky Fried Chicken and Mint Julep

Ingredients

Adam’s KFC Dredge

• 2 cups All-Purpose Flour
• 1 1/2 Tbsp Dried Thyme
• 1 1/2 Tbsp Dried Basil
• 1 Tbsp Dried Oregano
• 1 Tbsp Celery Seed
• 1 Tbsp Ground Black Pepper
• 1 Tbsp Yellow Mustard Powder
• 1/4 cup Paprika
• 3 Tbsp Ground Garlic
• 1 Tbsp Ground Ginger
• 3 Tbsp Ground White Pepper
• 1/2 tsp Baking Powder
• 2 tsp Kosher Salt

Adam’s KFC

• 3-4 pound Whole Chicken, cut into 8 pieces
• 4 cups Buttermilk
• 4 Eggs
• Neutral Oil, for frying
• Pinch of MSG
• Kosher Salt, to taste
• Black Pepper, to taste

Mint Julep

• 8 Mint Leaves
• 1/4 ounce Simple Syrup
• 2 ounces Bourbon Whiskey
• Crushed Ice

Instructions

Adam's KFC

1. The night before you plan to make the chicken, season it all over with salt and black pepper, then put the pieces on a wire rack and leave uncovered in the fridge overnight.
2. The next day, in a large bowl, combine all of the dredge ingredients, mix and set aside. In a separate large bowl, pour in buttermilk and add eggs, season with a pinch of salt, and whisk until smooth.
3. Preheat the oven to 300F. Preheat the frying oil to 300F in a large high-sided cast-iron skillet or dutch oven. Gently lower each piece of chicken into the frying oil and cook for 5-6 minutes, flipping about halfway through or until lightly browned. Remove the chicken from the oil and rest for 10 minutes. Increase the temperature of the frying oil to 350F. Gently lower each fried piece of chicken into the frying oil, continuously flipping, cook for another 5 minutes or until deeply golden brown and crusty. Remove the cooked chicken and set on a wire rack situated on a sheet tray, season with a pinch of salt and MSG.
4. Place the fried chicken in the preheated oven for 10-15 minutes or until the internal temperature of the chicken reads 165F.
5. Serve immediately (optionally) with mashed potatoes & gravy, green beans, baked beans, mac and cheese or CRUSH as is!

Mint Julep

1. In a sturdy glass, like a mason jar, muddle the mint leaves and pour in the simple syrup and bourbon. Sprinkle crushed ice over the top of the glass to form a dome. Serve with a sprig of mint.

Adam's Notes

• Brining chicken in buttermilk is classic in southern style fried chicken.
• Breaking down a chicken is preferred, but feel free to buy drums and/or thighs if that is easier for you.
• Double-frying fried chicken allows us to fry off excess moisture that would otherwise make the chicken less crisp.
• Adding Baking Powder to the dredge allows for a deeper golden-brown color and a crispier exterior due to the alkaline traits.
• For the Mint Julep, if you don’t have crushed ice, add regular ice to a sturdy plastic bag and whack it with a rolling pin into bits and pieces.

Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.