Kentucky Fried Chicken Recipe

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on; preferably fresh)
• 1 cup Buttermilk (full‑fat for best tenderness; can substitute 1 cup milk + 1 tbsp white vinegar, let sit 5 min)
• 2 cups All-Purpose Flour (sifted)
• 2/3 tablespoon Salt (kosher or table salt)
• 1/2 tablespoon Dried Basil
• 1/3 tablespoon Dried Oregano
• 1 tablespoon Celery Salt
• 1 tablespoon Black Pepper (freshly ground)
• 1 tablespoon Dry Mustard
• 4 tablespoons Paprika (regular sweet paprika)
• 2 tablespoons Garlic Salt
• 1 tablespoon Ground Ginger
• 3 tablespoons White Pepper

Instructions

1. Make the 11‑Spice Flour Blend

   In a large mixing bowl combine 2 cups all‑purpose flour with all listed spices (salt, dried basil, dried oregano, celery salt, black pepper, dry mustard, paprika, garlic salt, ground ginger, white pepper). Whisk until the mixture is uniform and no single spice is visible.

   Time: PT5M

2. Prepare the Buttermilk Brine

   Pour 1 cup buttermilk into a deep narrow bowl. Submerge the 4 chicken thighs, turning them so the buttermilk coats every surface. Cover and refrigerate.

   Time: PT5M

3. Marinate

   Let the chicken marinate in the refrigerator for at least 1 hour (up to overnight) to tenderize and flavor.

   Time: PT1H

4. Coat the Chicken

   Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the spice‑flour blend, pressing gently to adhere. Repeat the dip‑coat process seven times total (buttermilk → flour → buttermilk → flour, etc.) to build a thick crust.

   Time: PT10M

5. Preheat the Air Fryer

   Set the air fryer to 360°F and let it preheat for 3 minutes.

   Time: PT3M

   Temperature: 360°F

6. Air‑Fry the Chicken

   Arrange the coated thighs in a single layer in the air‑fryer basket, leaving space between pieces for air circulation. Cook for 9 minutes, then flip using tongs, and cook an additional 9 minutes until the internal temperature reaches 165°F and the coating is deep golden‑brown.

   Time: PT18M

   Temperature: 360°F

7. Rest and Serve

   Transfer the chicken to a plate and let rest for 2 minutes before serving. This allows juices to redistribute and the crust to set.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g