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Kentucky Style Fried Chicken Recipe – Extra Crispy Fried Chicken

When you have perfected our other Kentucky style fried chicken recipe, then you might like to try our extra crispy fried chicken recipe, that was marinated and then fried. This chicken recipe is double dunked in the coating to give it its unmistakably extra crispy texture and great flavor. If you cannot find Kentucky style chicken marinade, try another chicken marinade. You will find different ones at the store. If you like your chicken extra crispy yet tender and moist inside, this is a great southern fried chicken recipe to try.

Make a Kentucky style fried chicken recipe if you want to give your family the authentic flavor and texture of extra crispy fried chicken without going to a southern home. This Kentucky style fried chicken recipe is one of the best southern recipes to make and the results are amazing. Serve it with coleslaw and mashed potatoes or French fries for an authentic Kentucky dinning experience.

You are sure to love this delicious Kentucky style extra crispy recipe and the paprika adds a flavorful zing. Served hot from the pan, this crispy fried chicken makes a heavenly dinner. There are few things in life so satisfying as biting into crunchy fried chicken, especially when surrounded by your family who are enjoying your home-cooked Kentucky style fried chicken recipe just as much as you are.

4.8 from 5 reviews
Kentucky Extra Crispy Fried Chicken
Summary: Do you want to recreate perfect KFC style chicken in the comfort of your own kitchen? This recipe shows you exactly how to do just that.
Cuisine: American
Recipe type: Main
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 whole fryer chicken, cut up into 8 pieces
  • Kentucky Fried Chicken marinade
  • 6 to 8 cups shortening
  • 1 cup milk
  • 1 beaten egg
  • 2 cups all purpose flour
  • ⅛ teaspoon paprika
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon garlic powder
  • ¾ teaspoon MSG
  • 2 ½ teaspoons salt
  • ¾ teaspoon pepper
For the Kentucky Fried Chicken Marinade:
  • 1¼ cups cold water
  • 1 teaspoon salt
  • 1 teaspoon potassium chloride or Adobo seasoning
  • 1 tablespoon MSG (monosodium glutamate)
  • ⅛ tablespoon garlic powder
  • 2 tablespoons bottled chicken base
  1. Combine all the marinade ingredients to make the marinade.
  2. Trim any excess fat and skin from the chicken pieces and marinate them for a couple of hours.
  3. Mix the milk with the egg in a bowl.
  4. Combine the other dry ingredients in another bowl.
  5. Drain the marinated chicken on paper towels.
  6. Dip each chicken piece in the egg and milk, and then coat it in the dry flour mixture.
  7. Dip into the egg and milk mixture again then back in the flour. Make sure every piece is well coated.
  8. Preheat the shortening in a deep fryer to 350 degrees F.
  9. Stack the chicken on a plate until each piece is coated.
  10. Drop the chicken pieces into the hot shortening, one at a time with tongs being careful not to splash any of the hot oil to avoid burns. Oven mits are a good idea.
  11. Fry 4 pieces of chicken at a time until golden brown.
  12. This will take 12 to 15 minutes. Stir the chicken halfway through the cooking time for an even finish.
  13. Drain the chicken pieces on wire racks for 5 minutes and serve hot.

Photo Description:

Top BloggerYou can see from this photo how crispy this fried chicken looks. When people think about fried chicken, Kentucky style often comes to mind and this Kentucky style extra crispy recipe is the best method to recreate this classic dish in your own house, without having to make a trip down south. This extra crispy fried chicken recipe will bring a wonderful flavor, texture and fried chicken experience to your kitchen table, which you would swear was from the south. Extra crispy fried chicken is simple to make, even if you are new to making southern fried chicken recipes, and you will want to make this time and time again.

Picture, recipes and/or content upgraded: 04-05-16

73 Responses to Kentucky Style Fried Chicken Recipe – Extra Crispy Fried Chicken

  • What is in the KFC marinade or where can I buy it…Thanks

    • Hi,

      Sorry, staff off for the weekend. Well as asked for here is the updated recipe to include the marinade. Hope this makes it a little easier for you.



    • MSG is a killer. No more KFC for my family.

      • I understand your point personally I don’t use it for my family but to make the recipe match up it was necessary.

      • The MSG allergy is very rare. It is popular to pretend to have the llergy just like gluten though celiac disease is rare

        • Not so. Some people dont react well to certain foods, even though they are not medically proven allergies. Some chemicals used in food DO cause problems. One chemical is called MSG. It is a fact. It was medically proven to be harmful to living beings. Also, some food allergies just weaken the immune system, cause eczema, congestion and bloody stool. Each person reacts differently. I dont think that it is fair to say that people pretend. If it doesn’t sit well with them, they should remove it from their diet. NO ONE IS PRETENDING.

          • I am not endorsing or suggesting anyone eat anything that is not agreeable with them. I merely offered a popular recipe that many will not have an issue with and list it for those who do. As this is modeled after a recipe by another I cannot control the ingredients and by all means if you have a health issue with an item omit it that is why they are pointed out. I welcome the people with concerns to try one of the many other recipes on the site that do not contain these items.

          • I think this is great when people share recipes and one thing I have learned over the years you can’t please everyone and don’t bother trying so on that note a big thanks to Christine.

          • No, lot’s of people pretend to have food allergies. It’s a form of asserting control over your environment. It’s generally done by those who are impotent in all other aspects of their lives.

          • MSG is no more a “chemical” than table salt is. It consists of sodium and glutamate, a common protein/amino acid that people ingest daily. There have been NO studies that show MSG causes any reaction at all, much less problems. The only “study” that showed neurological damage in mice (not humans) was with massive doses injected under the skin. The amounts then have been described as “enough for a horse”. I agree that people don’t “pretend”, but neither do I believe that the problem is MSG.

        • I’m a chef and a lot of people can’t eat MSG and there are a lot more celiacs around than people realise.

        • MSG if a big reaction for migraines. Any doc will tell you, if your prone to migraines stop using. Chinese food has it unless they advertise that they aren’t using it. Japanese food doesn’t contain MSG

          • Japanese food doesn’t use MSG?? Where did you get that idea? MSG is a Japanese invention (and for whatever it is worth, sensitivity to MSG is an _extremely_ rare condition. Much of the fuss over it is misinformed scare mongering).

      • THEY USE msg anything you eat out of your house. all fast foods restaurants use it.

    • wanted to try it. msg can cause anaphylaxsis. almost killed our son.

    • How would this chicken turn out if I used all ingredients but didnt use the marinade?

      • Different no idea without trying it is meant to have it

        • It would be best to cook this chicken or anything anything else you deep fry in coconut or peanut oil, because vegetable oil, Crisco and other derivatives of are only soybean oil which is not good for anything, as well as canola oil. Look up the effects of each on the human body.

  • Hi. This might seem like a silly question, but what is “bottled chicken base?” Are you talking about chicken broth or stock, or are you talking about chicken bullion? I don’t think I’ve ever seen chicken base. I’ve seen chicken flavoring, but it’s pure salt and I don’t like using it.

    Can anyone help?

    • Chicken stock will do sorry some of our writers are European and every now and then they get the wording slightly off.


    • I so understand about the salt issue. It’s nuts how much salt is in our food. I know that there are powdered chicken bases that have NO salt. Victorian Epicure is one of them. I use it all the time. As far as MSG is concerned, I have it in stock and use it very sparingly. If I ever use this recipe, I will absolutely be adjusting the salt and MSG content. Oh, I won’t be eating KFC any more. In this day and age, there’s absolutely no reason for KFC not to adjust these poisons accordingly. Just some thoughts, Deb.

      • I think that you could take a low sodium or no sodium dry soup or gravy mix and just add water. I have read that the salt will tenderize the chicken. A local eatery uses a generous handful of salt per chicken. I just can not do this! I always say, ” you can not remove excess salt, but if you wish you can add it later”. Instead of salt, I usually add more spices, lemon or orange zest, garlic, onion, fresh herbs, etc. when cooking

      • “Poisons”? Really? Then why have it in stock? Salt is a natural mineral and MSG is sodium and a protein (amino acid), also quite natural …and in almost EVERY food we eat! It is only labeled when used as an additive. We need sodium to be healthy, especially for neurological functions. Granted, we generally consume far too much, but we do the same with sugar and other things. It is the excessive consumption that is the problem, NOT the substance itself. ANYTHING in excess can generally be considered “bad”. But let’s not exaggerate.

  • Why the chemicals? MSG & Potassium chloride?

  • Hate to say, but MSG is in a lot of things. Those Lays Sour Cream and Onion chips are loaded with it too…Makes this yummy and enhances flavor. Dang, huh!

    • Is that why places still use MSG, it enhances flavor? I have a friend that gets awful headaches every time she doesn’t read a food label and it’s in there. I never understood why it was still being used even after so much negative feedback.

  • Can you use vegetable oil instead of shortening for the frying?

  • Hi All. I have never purchased MSG or Potassium Chloride. Can someone please tell me if this is available in the grocery store, and if so, any idea what aisle I might look for these products?

    Thanks Much!

  • If you worry about MSG don’t eat-take out at your favorite Chinese.

  • Potassium chloride is a salt substitute which is actually GOOD FOR YOU! It provides Potassium, a vital electrolyte, important for proper nervous system function.
    MSG has been researched over and over by numerous EXPERTS, not by hippie wannabes.
    If you don’t want these ingredients in your food, don’t add them! Meanwhile, pissy, whiney Americans need to shut up and let the rest of us enjoy some fried chicken!
    BTW, anyone who has ever been around chickens knows just how nasty they are anyway, I doubt that 25 mg of any substance could be worse for you.

    • Wilder,

      I love your comment!

      I’m American, and we are some of the fattest people on this planet because of our crappy eating habits…But I agree, take a recipe and modify to your likes or dislikes…however, I really want to see if I make this recipe and it does actually taste like KFC? So I’m going to go for it as is!

  • Potassium Chloride (K) and (Cl) is often used in salt substitutes. Buy it in the grocery store where salt and spices are sold. Nothing wrong with it. Sometimes salt and KCL are mixed and used at the table for heart patients. Check the labels. KCl is potassium Chloride good for heart patients on diuretics since many diuretics lower potassium in the body. NaCl is table salt. Na is the sodium part of table salt — necessary for human life. Monosodium Glutamate is a Na ion hanging off a glutamate radical. No comment on glutamate since it gives me a headache as well. NaCl is almost as good to enhance flavor (regular table salt).

    Moderation is the answer.

  • I don’t know why MSG is such a big deal here. It is being used and has been for many, many years in many parts of Asia. People are healthier there, in fact, many Asians live longer lives than Americans.

  • WHere do you get the marinate for this recipe?

  • I agree with Christine… you choose what you want to put in your own body. Some of those “whiney Americans’ happen to be neurologists who tell us that MSG is an ‘exito-toxin’ that excites your brain cells to death. Fortunate people react and therefore know what to avoid. The rest of us have to depend on the honesty of product labels.

  • I am one who gets major headaches from consuming anything with MSG and also the artificial sweetener aspartame. I have a friend that breaks out in hives and a few years ago I met a gentleman who has stomach trouble from MSG. So, in my honest opinion MSG should be banned for use in all forms of food preparation.

  • Our local Popeye’s replaced their Southern Fried chicken with Louisiana-style chicken, which I don’t like. I really miss the Southern Fried chicken. I can’t wait to try this recipe today! I will let you know how it turns out. Thanks!
    Teresa, June 15, 2014

  • Thank you for the recipe Christine! I am anxious to try it and will try it this week. I also have an issue with MSG; but, really, use it, leave it out, who cares! … get on with it and just enjoy the chicken and stop picking it apart! Or don’t!

  • what kind of shortening do you use?

  • Just wanted to say that I also like Wilders comment! People moan and groan about everything. If the ingredients are not suitable for you then leave them out or try something else WHO CARES! Such ungrateful rude people. Just want to thank Christine for the recipe and I am most certainly gonna try it.

  • Seriously, folds, if someone goes to the trouble of posting a recipe they want to share, have the courtesy to not be negative. If you don’t like the ingredients, don’t make it. Thanks for sharing, Christine! I appreciate the time and effort you took to do so.

  • WHO CARES IF YOU LIKE THE SPICES. DON’T USE THEM, SUBSTITUTE THEM OR DON’T MAKE. If your going to leave a comment please let us know HOW IT TASTE.

  • Thank you for your time and energy getting reciepes for us. If people don’t like the ingredients then they shouldn’t use it. No big deal…I agree, some people are not happy unless the moan and complain about things. Keep up the good work!!!

  • Dear Christine, I tried this recipe recently & it blew my socks off!! It is a dead ringer for KFC chicken. I didn’t use the potassium chloride because I have a problem with high potassium. Used regular Morton Salt w/iodine. Worked perfectly. My family loved it. Thanks Christine for taking the time to research these recipes for us!!

  • Forgot to rate it!! Five all the way!!!

  • I noticed the MSG right away as well, and the Adobo seasoning. In all the times I have unknowingly eaten MSG, I have never been sick or had a reaction. I doubt that I eat so much to have long term effects since I rarely eat processed foods. When I make this, I’ll leave it out but will continue to visit KFC a couple times per year!

    As for the chicken base, are you saying to use it concentrated or diluted?

  • The MSG can be replaced with Fish Sauce or Soy Sauce. It does not have to be used. So everyone throwing a fit over the MSG, substitute it. Christine merely put it on here as a reference to the original recipe.

  • There ARE A LOT more people, such as myself, with Celiac Disease. It is an autoimmune disease in which your body thinks gluten is “bad stuff” and needs to get rid of it by constant diarrhea. I am completely gluten intolerant. It’s my opinion that it is misdiagnosed much of the time. I was told it was stomach flu, stress, etc. for five long years until a nurse sent me for a biopsy (which is the ONLY way it can be diagnosed). I was so very sick, and eating foods my body could not tolerate. Unfortunately, I think that now going gluten free is the “in thing” to do whether a person has Celiac Disease or not. That seems crazy to me! There is so much good food that a Celiac cannot eat. The disease can also cause weight loss or gain, extreme malnutrition, low energy, and extreme diarrhea. I would appreciate more gluten free recipes and articles on dealing with Celiac Disease. I cannot eat chicken (or any meat) dredged in flour.

    • I’m not an MD or lic dietitian but it would seem to me you could sub out the regular flour for a gluten free version. I know our warehouse club sells one.

      I am sensitive to your plight my husband is diabetic so we have to modify many of our own recipes for his use.


  • I don’t visit or whatever and tell those people to put a bacon rasher on their sorry green leaf. This is a recipe for people who, like myself, don’t mind eating KFC or MSG or some such. You browse the site, see it’s not for you, refrain from commenting and move on. No, we can’t make a chicken, beef, pork or sausage vegan.

  • Goodness. This recipe posting turned into a discussion board for MSG allergies and Celiac Disease. As with any recipe, people are free to tweak according to taste, and this recipe looks delicious and am looking forward to trying it out. It reminds me of my Grandmother’s recipe, whose Mother was from Kentucky. Amazingly, Grandma ate just about everything that people distain or tell everyone else not to eat, from butter, to lard, eggs, etc and she lived to be 99, dying from “natural causes”. Thank you so much, Christine, for posting the recipe!!!

  • Funny when I managed the restaurant we NEVER used a marinade. Used to have to mix those 11 secret herbs and spices myself (Still use the recipe to this day). Do have to make it in LARGE batches though, only way I know how L.O.L. Thank goodness it stores well.

  • It’s worth mentioning that deep fried chicken is unhealthy – period. Like most of our guilty pleasures in life – it’s to be enjoyed in moderation. If you’re unduly sensitive to MSG then stay away from it. Otherwise, a little bit of the stuff every once in a while isn’t going to hurt you. A little common sense people…

    • That is so true that is why in my network of sites I have a salad site, and others that are designed to be alternative choices. Obviously I would never tell someone with a health issue to use an ingredient they are not going to do well with. Some of our recipes use nuts and many people are highly allergic to them I would not for a moment suggest that someone with one of there allergies not delete or substitute for them, same here.

      I try to offer a verity to the general public (free of charge might I add) and of course I expect individuals with health concerns to modify as necessary. In fact my husband is diabetic and I run a dessert site much of which out of the pages would be like death to him but with a sub for sugar perfectly fine. I would not suggest to the love of my life to use sugar just because I wrote it that way anymore then I would to someone to eat fried chicken every night and to add MSG if it is an issue.

      The fact is though the stuff is just down right tasty and a true iconic comfort food so please use your head, moderate – say the oven fried or even a salad and you will do fine. If an ingredient is not in your best interest substitute and in fact tell us what you did and how it turned out recipes are merely a starting point a suggestion of things that will work well together.

  • Christine – thank you so much for finally posting a reply that hopefully puts an end to the MSG comments on here. Of course everyone knows that MSG is a killer and that most restaurants in USA use it as a flavor enhancer (or similar deadly products) People start using your brains when you cook. Fried chicken is not healthy no matter what you use. Obviously this is simply a knock off recipe and not original KFC (No 11 secret herbs and spices LOL and I know that KFC does not marinade their chicken) People start using your brains when you cook and don’t blindly follow a recipe. There are hundreds of variations to make fried chicken that taste similar to KFC. Just because it tastes similar and the name KFC is stuck in front of it does not mean it is the same LOL. Just a way to get more hits on a blog page. No wonder Americans are the fattest people in the world.
    Christine – If you run into a similar string of comments in the future please post a disclaimer earlier to end the string. Keep up the good work on the website and the recipes and information that you post. Good work!!!!

  • It has been suggested that a fear of MSG may reflect anti-Asian racism, with MSG being seen as an ‘Oriental’, alien arrival in Western cooking, likely to be dangerous Food critic Jeffrey Steingarten argued that fear of MSG should be seen as a Western-centric mindset, lacking awareness of its common use in Far Eastern cooking without apparent problems: “If MSG is a problem, why doesn’t everyone in China have a headache?”


    • The last thing I would propose is anything that belittles any ethnic group. Also we do have a medical disclaimer on all our food sites – We are not professional medical people and as for anything health we suggest you consult a competent medical professional.

      Plain and simple a recipe is a mere group of suggestions (the building blocks) feel free to omit a block or change it out for another block. In fact I cannot eat cooked bell peppers and would not use them in dishes for myself but understand many adore them. There is nothing dangerous for most in them but to me they make me very sick to my stomach – fresh, raw they are fine.

      My husband on the other hand would not think of eating pizza without them needless to say simple solution two pizzas one with one without. Either enjoy the recipe as is or modify for your liking I simply tried to offer a replica of a particular style of chicken some will love it as is others may need to modify it a bit for their own use.


  • I don’t think you can please everyone all the time. This is only one recipe on the whole site and it’s interesting to see a copycat KFC recipe. Personally I would be more interested in the oven-fried chicken recipes but you have plenty of those too.

    I don’t have any issue with MSG. I don’t have it on a daily basis but I eat Chinese takeout sometimes which has MSG as an ingredient, and I also use Aromat, a seasoning with MSG in it. I think this recipe would still be good even if you leave out the MSG for whatever reason. Just my 2 cents.

  • Gluten sensitivity has since been proven false.

  • Thank you and your staff for posting these and I will follow my Grandmothers rule of thumb ( it’s a recipe change it to fit you) makes things so much simpler:)

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