Entree: United States – Appalachian and Southern United States (Kentucky) – Fried Chicken

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 8 hrs

Total 8 hrs 30 min

Ingredients

- 8 bone-in, skin-on chicken pieces (mix of thighs, drumsticks, breasts), approx. 3.5 lb (1.6 kg)
- 4 cups (960 ml) buttermilk
- 1 tbsp (15 ml) kosher salt (for marinade)
- 1 tsp (5 ml) freshly ground black pepper (for marinade)
- 1 tsp (5 ml) hot sauce (optional; for marinade)
- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 g) cornstarch
- 2 tbsp (30 g) paprika
- 1 tbsp (15 g) garlic powder
- 1 tbsp (15 g) onion powder
- 2 tsp (10 g) kosher salt (seasoned flour)
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) cayenne pepper (adjust to taste)
- 1 tsp (1 g) dried thyme
- 1 tsp (5 g) white pepper (optional)
- 2 large eggs, beaten with 2 tbsp (30 ml) water (egg wash)
- 1.5–2 qt (1.4–1.9 L) peanut oil or vegetable oil for frying
- 2 lb (900 g) russet potatoes, peeled and cut into 1-2 inch pieces (mashed potatoes)
- 1/2 cup (120 ml) whole milk (for potatoes)
- 4 tbsp (60 g) unsalted butter (for potatoes)
- 1 tsp (5 g) salt (for potatoes)
- 1/2 tsp (2.5 g) black pepper (for potatoes)
- 4 cups (about 340 g) shredded green cabbage (coleslaw)
- 1 cup (100 g) shredded carrots (coleslaw)
- 1/2 cup (120 ml) mayonnaise (coleslaw)
- 1/2 cup (120 ml) buttermilk (coleslaw dressing)
- 1 tbsp (15 ml) apple cider vinegar (coleslaw)
- 1 tbsp (15 g) granulated sugar (coleslaw)
- 1/2 tsp (2.5 g) salt (coleslaw)
- 1/4 tsp (1.25 g) black pepper (coleslaw)

Instructions

Short Description:
Crispy, deeply seasoned Kentucky-style fried chicken marinated in tangy buttermilk and double-dredged in a spiced flour for a crunchy crust, served with simple mashed potatoes and a creamy buttermilk coleslaw to make a complete Southern main course.

Regional Notes:
This is a Kentucky-style Southern fried chicken: pieces are marinated in buttermilk to tenderize and flavor the meat, then double-dredged in a well-seasoned flour blend for the distinctive crisp, flavorful coating associated with Kentucky home cooking. The meal is completed with traditional Southern sides (mashed potatoes and buttermilk coleslaw) so it functions as a standalone entree.

1. Marinate the chicken: In a large bowl or resealable bag, combine 4 cups (960 ml) buttermilk, 1 tbsp (15 ml) kosher salt, 1 tsp (5 ml) black pepper and 1 tsp (5 ml) hot sauce if using. Add the chicken pieces so they are fully submerged. Refrigerate 4–12 hours (overnight preferred) to tenderize and flavor.
2. Make the seasoned flour: In a large shallow dish or bowl, whisk together 3 cups (360 g) flour, 1 tbsp (15 g) cornstarch, 2 tbsp (30 g) paprika, 1 tbsp (15 g) garlic powder, 1 tbsp (15 g) onion powder, 2 tsp (10 g) salt, 1 tsp (5 g) black pepper, 1 tsp (5 g) cayenne, 1 tsp (1 g) dried thyme and 1 tsp (5 g) white pepper. Place the seasoned flour near the work area.
3. Prepare sides while chicken marinates: 
   - Potatoes: Place 2 lb (900 g) peeled and cut potatoes in a pot, cover with cold water and 1 tsp (5 g) salt. Bring to a boil and simmer until fork-tender, about 15–20 minutes. Drain and keep covered.
   - Coleslaw: In a bowl, combine 1/2 cup (120 ml) mayonnaise, 1/2 cup (120 ml) buttermilk, 1 tbsp (15 ml) apple cider vinegar, 1 tbsp (15 g) sugar, 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) black pepper. Toss with 4 cups (340 g) shredded cabbage and 1 cup (100 g) shredded carrots. Refrigerate until serving.
4. Set up the dredging station: Have the seasoned flour, the egg wash (2 large eggs beaten with 2 tbsp/30 ml water), and a wire rack ready. Remove chicken from buttermilk one piece at a time, letting excess drip off.
5. Double-dredge for a crisp crust: Dredge each piece in the seasoned flour, shaking off excess. Dip into the egg wash, then return to the seasoned flour and press the flour onto the skin to form a good coating. Place coated pieces on a wire rack and let rest 10–15 minutes to help the coating adhere.
6. Heat the oil: In a large heavy skillet or Dutch oven, pour 1.5–2 qt (1.4–1.9 L) oil to reach about 1 to 1.5 inches depth. Heat gently to 325–350°F (160–175°C). Use a thermometer to monitor temperature; adjust heat to keep oil in range.
7. Fry in batches: Fry chicken pieces skin-side down first, without crowding, 10–16 minutes per piece depending on size—about 12–15 minutes for thighs/drumsticks and 10–12 minutes for smaller pieces—turning once for even browning. Internal temperature should reach 165°F (74°C). Maintain oil temperature by lowering heat if it rises or returning to heat between batches.
8. Drain and rest: Transfer fried pieces to a wire rack set over a baking sheet (not paper towels) and rest 5–10 minutes; this preserves crispness and finishes cooking. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.
9. Finish mashed potatoes: Mash drained potatoes with 1/2 cup (120 ml) whole milk, 4 tbsp (60 g) butter, 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper until smooth and creamy. Adjust milk or butter for desired texture.
10. Serve: Plate 1–2 pieces of fried chicken per person with a generous scoop of mashed potatoes and a serving of buttermilk coleslaw. Offer hot sauce, pickles or warm biscuits at the table if desired.