Few things are as satisfying as crispy, golden fried chicken made right in your own kitchen. If you’re looking to master your own version of Kennedy Fried Chicken—a renowned favorite for its juicy, flavorful pieces—this recipe is a must-try! Whether you’re a home cook aiming to perfect your skills or a food blogger seeking the next big flavor, you’re in the right place. You’ll learn how to create delicious, crispy fried chicken with ingredients you likely already have at home.

Why Make Fried Chicken at Home?

Before we dig into the step-by-step recipe, let’s talk about why homemade fried chicken is a game-changer.

• Control Your Ingredients: By making fried chicken at home, you can use fresh, high-quality chicken and adjust seasonings to match your preferences. Want less salt? Go for it. Prefer bolder spices? The kitchen is your playground.
• Healthier Options: While fried chicken is undeniably indulgent, making it at home allows you to control cooking oils or try air frying for a healthier option.
• Budget-Friendly: Skip the takeout prices and enjoy restaurant-quality fried chicken for a fraction of the cost.

By following this guide, not only will you recreate that iconic Kennedy Fried Chicken taste, but you’ll also learn techniques to customize your fried chicken experience.

Ingredients for Perfect Homemade Fried Chicken

Here’s what you’ll need to make your own version of Kennedy Fried Chicken:

• 4 lbs of chicken pieces (legs, thighs, wings, or breasts)
• 3 cups buttermilk (essential for tender, juicy chicken)
• 2 cups all-purpose flour
• 1 cup cornstarch (for an extra-crispy coating)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (adjust to taste for spice)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2-3 cups vegetable oil (or any oil with a high smoke point)

Optional Garnish

• Parsley or chopped cilantro
• Lemon wedges

Step-by-Step Instructions for Kennedy Fried Chicken

1: Marinate the Chicken

• Start by rinsing and patting the chicken pieces dry with a paper towel.
• Combine the chicken with buttermilk in a large mixing bowl. Add 1 teaspoon of salt and ½ teaspoon of cayenne pepper to the buttermilk. This step ensures the chicken stays juicy and flavorful.
• Cover the bowl with plastic wrap and refrigerate for 4 hours or, for the best results, overnight.

2: Prepare the Coating

• Mix the flour, cornstarch, garlic powder, onion powder, paprika, black pepper, cayenne pepper, and remaining salt in a large bowl.
• Stir well to ensure the spices are evenly distributed through the flour mixture.

3: Coat the Chicken

• Remove the chicken from the buttermilk marinade and allow any excess to drip off.
• Coat each piece thoroughly in the seasoned flour mixture, ensuring every inch is covered. For extra crispiness, dip each piece back into the buttermilk and flour mixture for a second coating.

4: Fry the Chicken

• Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat. Use enough oil to completely submerge the pieces of chicken.
• Test the oil temperature—it should reach 350°F (175°C). If you don’t have a thermometer, drop a small amount of the flour mixture into the oil; it should sizzle and rise to the top quickly.
• Fry the chicken in batches to avoid overcrowding the pan, which can lower the oil’s temperature.
• Cook each piece for 10–12 minutes, turning occasionally, until the chicken is golden brown and a meat thermometer reads 165°F (75°C) at the thickest part.
• Transfer the cooked chicken to a wire rack lined with paper towels to drain excess oil.

Step 5: Serve and Enjoy

• Once all the pieces are fried and cooled slightly, garnish with parsley or cilantro for a pop of freshness. Serve with lemon wedges for a tangy twist.

Tips for the Best Homemade Fried Chicken

Want to take your Kennedy Fried Chicken to the next level? Keep these tips in mind:

1. Use Buttermilk for Marinade: The acidity in buttermilk tenderizes the chicken and adds depth to the flavor.
2. Double Coating, Double Crisp: For extra crunch, don’t skip the second dip in buttermilk and flour mixture.
3. Spice It Up: Adjust the seasoning to fit your spice tolerance—more cayenne for a kick or less for a milder taste.
4. Maintain Oil Temperature: Keeping the oil between 325°F and 350°F ensures the chicken fries evenly.
5. Rest on a Wire Rack: Skip paper towels alone and place your chicken on a rack so it stays extra crispy.

FAQs About Making Fried Chicken at Home

1. Can I use chicken breasts only?

Yes! Chicken breasts are leaner and cook faster, but they may dry out more easily. To avoid this, marinate for at least 8 hours and check temp while frying.

2. What’s the best oil for frying chicken?

Oil with a high smoke point, like vegetable oil, peanut oil, or canola oil, is ideal for frying chicken. Avoid butter or olive oil.

3. How do I make it healthier?

For a lighter version, try air frying or oven baking. Use a breadcrumb or panko coating, and spray a light mist of cooking oil before baking.

4. Can I store leftover fried chicken?

Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.

5. Can I freeze fried chicken?

Absolutely. Allow the chicken to cool completely, wrap each piece in foil, and freeze. To reheat, use a low oven temperature for even heating.

Homemade Fried Chicken for Every Occasion

Mastering Kennedy Fried Chicken at home means you never have to settle for takeout again. From weekend family feasts to game day spreads, nothing beats serving crispy, juicy, homemade fried chicken that everyone will love.

Now it’s your turn to start cooking! Gather your ingredients, follow these simple steps, and enjoy the mouthwatering flavors of homemade fried chicken.

For more easy chicken recipes and healthy home cooking tips, make sure to bookmark our blog or join our community of foodies. Happy frying!