Homemade Fried Chicken Recipe

If you’ve been making homemade fried chicken for years and are looking for a new method that will blow your taste buds away, then this recipe is about to change everything. With the perfect blend of herbs, spices, and a double-dipping technique using buttermilk and a seasoned flour coating, this fried chicken is crispy, flavorful, and incredibly juicy. The addition of MSG enhances the flavor profile, making this chicken irresistible.

Whether you’re serving it up for a family dinner, a special occasion, or a weekend treat, this recipe is sure to become your go-to for fried chicken. Trust me—once you try it, you’ll never make fried chicken the same way again.

Ingredients

To make this Homemade Fried Chicken, you’ll need the following:

For the Seasoned Flour Mixture:

• 2 cups all-purpose flour
• 2 tsp salt
• 1 ½ tsp dried thyme leaves
• 1 ½ tsp dried basil leaves
• 1 tsp dried oregano leaves
• 1 tbsp celery salt
• 1 tbsp ground black pepper
• 1 tbsp dried mustard
• ¼ cup paprika
• 2 tbsp garlic salt
• 1 tbsp ground ginger
• 3 tbsp ground white pepper

For the Wet Mixture:

• 1 cup buttermilk
• 1 egg, beaten

For the Chicken:

• 1 whole chicken, cut up into 8 pieces, or a mix of your favorite bone-in pieces (like thighs, drumsticks, and wings)

For Frying:

• Neutral oil (like canola or peanut oil) for frying
• MSG seasoning, like Accent (optional, for an extra flavor boost)

Equipment Needed:

• Large Dutch oven or a deep fryer
• Deep-frying thermometer
• Oven-safe wire cooling rack
• Baking sheet
• Aluminum foil

Instructions

Step 1: Prepare the Flour Mixture

In a large mixing bowl, combine the following dry ingredients to create the seasoned flour mixture:

• 2 cups all-purpose flour
• 2 tsp salt
• 1 ½ tsp dried thyme leaves
• 1 ½ tsp dried basil leaves
• 1 tsp dried oregano leaves
• 1 tbsp celery salt
• 1 tbsp ground black pepper
• 1 tbsp dried mustard
• ¼ cup paprika
• 2 tbsp garlic salt
• 1 tbsp ground ginger
• 3 tbsp ground white pepper

Stir well to combine and set the bowl aside.

Step 2: Prepare the Wet Mixture

In another large bowl, whisk together 1 cup buttermilk and 1 beaten egg until fully combined. This will create the wet coating that helps the flour mixture stick to the chicken.

Step 3: Marinate the Chicken

Add the chicken pieces to the buttermilk mixture, tossing to coat each piece thoroughly. Cover the bowl with plastic wrap or a lid and let it sit for 30 minutes at room temperature. For even better results, refrigerate the chicken and marinate it for up to overnight. The longer the chicken sits in the buttermilk, the more flavorful and tender it becomes.

Step 4: Preheat the Oven and Prepare for Frying

Preheat your oven to 175°F (80°C). Line a baking sheet with aluminum foil and place an oven-safe wire cooling rack inside it. This setup will help drain excess oil from the fried chicken and keep it crisp in the oven while you finish frying the rest of the chicken.

If using a Dutch oven or a deep-fryer, heat about 3 inches of neutral oil (such as canola or peanut oil) over medium-high heat. Use a deep-frying thermometer to monitor the temperature. Once the oil reaches 350°F (175°C), reduce the heat to medium-low to maintain the temperature.

Step 5: Coat the Chicken and Fry

Once the oil is ready, begin dredging your chicken. Remove a piece from the buttermilk mixture, letting any excess liquid drip off. Immediately coat the chicken in the seasoned flour mixture, pressing down gently to ensure the flour adheres to all sides. Shake off any excess flour.

Carefully drop the chicken into the hot oil, making sure not to overcrowd the fryer or Dutch oven. You should be able to fry 3 to 4 pieces at a time. Cook each piece for about 12 minutes, turning halfway through to ensure even cooking and a golden-brown, crispy crust.

Once the chicken is fried, use tongs or a slotted spoon to remove the pieces from the oil. Place the fried chicken on the prepared cooling rack on the baking sheet.

Step 6: Keep the Chicken Warm and Continue Frying

Transfer the baking sheet with the fried chicken to the preheated oven and let the chicken stay warm while you continue frying the remaining pieces. This also ensures that the internal temperature of each piece reaches the optimal 165°F (74°C) for safe consumption.

Repeat the dredging and frying process with the remaining chicken pieces, ensuring each batch is crispy and golden brown.

Step 7: Optional: Sprinkle with MSG

For an added flavor boost, sprinkle each piece of fried chicken with a few shakes of MSG (such as Accent) before serving. This step is optional but highly recommended for enhancing the umami flavor of the chicken.

Helpful Tips for Perfect Fried Chicken

1. Don’t Overcrowd the Fryer: Overcrowding the frying vessel can cause the oil temperature to drop, resulting in greasy and undercooked chicken. Fry in small batches to keep the oil at the optimal temperature for crispiness.
2. Maintain the Oil Temperature: Use a deep-frying thermometer to monitor the oil temperature. If the oil drops below 325°F (163°C), the chicken will absorb more oil, becoming soggy instead of crispy.
3. Double-Dip for Extra Crispy Coating: For an even crispier crust, you can dip the chicken in the wet buttermilk mixture and then the seasoned flour twice—first, after marinating and again right before frying. This will create a thicker, crunchier crust.
4. Resting Time: Allow the chicken to rest for 5-10 minutes after frying. This helps the juices redistribute throughout the meat and ensures the chicken remains juicy and tender inside.
5. Season the Flour: Don’t be shy with the seasoning! The more flavorful the flour mixture, the tastier the crust will be. Feel free to adjust the seasonings according to your preferences.
6. MSG Tip: If you’re concerned about using MSG, you can omit it or replace it with other flavor enhancers like vegetable bouillon powder or mushroom powder.

Serving Suggestions

This homemade fried chicken pairs perfectly with a variety of sides. Here are some ideas to round out your meal:

• Cornbread: Serve with buttery, moist cornbread for a Southern-style meal.
• Mac and Cheese: Creamy mac and cheese is always a hit with fried chicken.
• Coleslaw: A tangy, crunchy slaw balances the richness of the fried chicken.
• Biscuits: Fluffy, buttery biscuits are perfect for sopping up any leftover gravy or sauce.
• Mashed Potatoes: Creamy mashed potatoes are a classic companion to fried chicken, and they work wonderfully with any gravy you might have.

Nutritional Information (Approximate Per Serving)

• Calories: 370 kcal (for one piece of chicken with crust)
• Protein: 28g
• Fat: 25g
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 1g
• Sodium: 800mg

(Note: These values are based on a serving size of one piece of fried chicken and may vary depending on the size of the chicken pieces and specific ingredients used.)

---

Conclusion

This Homemade Fried Chicken recipe is the ultimate in flavor, crunch, and juiciness. With a perfectly seasoned flour mixture, a buttermilk marinade, and the option to add MSG for a savory umami boost, this fried chicken is sure to become your favorite go-to recipe. Whether it’s for a family dinner or a special occasion, your loved ones will be thrilled by the crispy, golden goodness of this fried chicken. Give it a try today, and you’ll understand why it’s a game-changer!