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Kentucky Fried Chicken

This recipe guides you through preparing classic Kentucky-style fried chicken. Chicken pieces are meticulously coated in a seasoned flour mixture, enhanced with MSG for signature flavor, then deep-fried until golden, crispy, and cooked to perfection. Emphasis is placed on precise oil temperature control and batch frying to ensure succulent meat encased in a satisfyingly crunchy crust.
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Total Time 1 hour 10 minutes
Servings: 28 people
Course: lunch/dinner
Cuisine: American
Calories: 10707.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 egg beaten
  • 2 cups milk
  • 2 cups all-purpose flour
  • 4 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon msg monosodium glutamate-you can use Accent Flavor Enhancer
  • 6 cups Crisco cooking oil
  • 2 frying chickens with skin, each cut into 6 pieces

Equipment

  • 1 Deep-Fryer or Heavy-Bottomed Pot
  • 2 Mixing Bowls
  • 1 Slotted Spoon or Tongs
  • 1 Wire Cooling Rack
  • 1 Deep-fry thermometer

Method
 

  1. In a shallow dish or bowl, beat the egg with the milk until well combined to create the wet dredge.
  2. In another large shallow dish, combine the all-purpose flour, salt, black pepper, and MSG, mixing thoroughly to create the dry dredge.
  3. Pat the chicken pieces dry with paper towels to ensure better adhesion of the coating.
  4. Dip each chicken piece first into the egg-milk mixture, allowing excess to drip off, then thoroughly dredge in the seasoned flour mixture, pressing to ensure full coverage. Set aside.
  5. In a large, heavy-bottomed pot or deep-fryer, heat the Crisco cooking oil to 325-350°F (160-175°C) using a deep-fry thermometer.
  6. Carefully place chicken pieces into the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 6-8 minutes per side, turning occasionally, until golden brown and cooked through.
  7. Maintain the oil temperature throughout the frying process. If it drops too low, the chicken will absorb too much oil; if too high, the exterior will burn before the interior cooks.
  8. Chicken is done when it reaches an internal temperature of 165°F (74°C).
  9. Using tongs or a slotted spoon, remove the fried chicken from the oil and transfer it to a wire cooling rack set over a baking sheet to drain excess oil.
  10. Allow to rest for a few minutes before serving hot.

Notes

Maintaining an oil temperature of 325-350°F (160-175°C) is paramount; too low results in greasy chicken, too high burns the exterior before the interior cooks. Use a thermometer to monitor this closely. Ensure chicken pieces are patted thoroughly dry before dredging to promote better adhesion of the seasoned flour. Fry chicken in small batches to prevent overcrowding the pot, which can significantly drop the oil temperature and lead to unevenly cooked, soggy results. While optional, MSG (Accent Flavor Enhancer) is a critical component for achieving the authentic savory depth characteristic of classic fried chicken.