Kennedy Fried Chicken has become an iconic part of urban food culture, especially in cities like New York, where it competes with other fast-food joints. What sets Kennedy Fried Chicken apart is its deliciously crispy exterior and tender, juicy meat, seasoned to perfection. Its roots are humble, but it has since expanded across the U.S. as a much-loved fried chicken franchise.
For those craving a homemade version of Kennedy Fried Chicken, this recipe will guide you through recreating the crispy, savory delight in your own kitchen. With easy-to-follow steps and a blend of spices that echoes the original, you’ll be serving up crispy chicken with all the flavor and charm of your favorite local fried chicken joint.
Why is Kennedy Fried Chicken so special?
Kennedy Fried Chicken stands out for its distinctive flavor, thanks to a secret blend of spices that infuses every bite with a kick of flavor. Unlike larger chains, Kennedy Fried Chicken focuses on large portions, crunchy textures, and affordable prices, making it a popular choice for comfort food in many urban neighborhoods.
Can I prepare Kennedy Fried Chicken in an oven or air fryer?
While traditional Kennedy Fried Chicken is deep-fried, you can modify this recipe for the oven or air fryer for a healthier alternative. Keep in mind that the results may vary slightly. The oven method will yield a crispy exterior, but it may not be as crunchy as the deep-fried version, and the air fryer is an excellent compromise for reducing fat while retaining most of the texture.
Ingredients 🍗
To get started, gather all your ingredients. The quality of the ingredients will ensure that your Kennedy Fried Chicken turns out just as crispy and flavorful as the original.
- Chicken Pieces (Legs, Thighs, Wings) – 8 pieces
You can opt for a mix of drumsticks, thighs, or wings, depending on your preference. Make sure the pieces have the skin on to maximize crispiness. - Buttermilk – 2 cups
Buttermilk helps tenderize the chicken and adds a subtle tang to the flavor. - Flour – 2 cups
All-purpose flour forms the base of the crispy coating. - Cornstarch – ½ cup
Cornstarch is key for achieving that extra crunch in the chicken coating. - Baking Powder – 1 tbsp
Baking powder lightens the batter, making the coating crisp and airy. - Salt – 2 tsp
Adds flavor to both the chicken and the breading. - Black Pepper – 1 tsp
For seasoning and mild heat. - Garlic Powder – 1 tsp
Adds depth to the flavor profile. - Paprika – 1 tsp
Paprika adds a touch of sweetness and a rich color to the chicken. - Cayenne Pepper – ½ tsp (optional)
For those who like an extra kick of heat. - Eggs – 2 large
Eggs act as a binder for the breading. - Vegetable Oil – Enough for deep frying
Choose an oil with a high smoke point, such as canola or peanut oil, for frying.
Step-by-Step Directions 🍳
Let’s walk through the steps to make sure every part of the process is as smooth as possible. First, you’ll want to marinate your chicken.
Marinate the Chicken
The key to tender and flavorful chicken starts with marination. Place the chicken pieces in a large bowl and pour buttermilk over them. Cover the bowl and refrigerate for at least 2 hours, but ideally overnight. The buttermilk will tenderize the chicken and infuse it with moisture.
Prepare the Dry Mix
Next, you’ll want to get your dry coating ready. In a large bowl, combine the flour, cornstarch, baking powder, salt, pepper, garlic powder, paprika, and cayenne pepper. Mix thoroughly to ensure the seasoning is evenly distributed.
Beat the Eggs
In a separate bowl, whisk the eggs until smooth. This will be used to help the dry ingredients adhere to the chicken.
Coat the Chicken
Now, it’s time to coat your marinated chicken. Take the chicken out of the fridge, shake off excess buttermilk, and dredge each piece in the flour mixture. Then, dip it into the beaten eggs and coat it again in the flour mixture. This double coating ensures a thick, crispy layer.
Heat the Oil
In a large pot, heat the vegetable oil to 350°F (175°C). Use enough oil to submerge the chicken pieces fully. You can use a thermometer to check the temperature, as this is crucial for even frying.
Fry the Chicken
Once the oil is hot, carefully place the coated chicken pieces into the oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy chicken. Fry each piece for 12-15 minutes, or until the chicken is golden brown and crispy on the outside. Make sure the internal temperature reaches 165°F (74°C) for safety.
Drain the Chicken
After frying, use tongs to remove the chicken pieces from the oil. Place them on a wire rack or paper towels to drain any excess oil. Let the chicken rest for a few minutes before serving, so it remains crispy while cooling slightly.
Nutrition Facts (Per Serving)
- Calories: 460 kcal
- Total Fat: 28g
- Saturated Fat: 6g
- Cholesterol: 145mg
- Sodium: 780mg
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
If you are concerned about the calorie content, consider baking or air-frying the chicken. The nutritional values will vary based on portion size and cooking method. For a lighter version, consider using an air fryer or baking the chicken.
Recipe Variations
It’s always fun to experiment with different versions of a classic dish. Below are some variations you can try to customize the Kennedy Fried Chicken recipe.
Spicy Kennedy Fried Chicken
If you like your chicken with a kick, increase the cayenne pepper in the seasoning mix. You can also add a dash of hot sauce to the buttermilk marinade for an extra layer of heat.
Gluten-Free Kennedy Fried Chicken
For those with gluten sensitivities, simply substitute the all-purpose flour with a gluten-free flour blend. Cornstarch is naturally gluten-free, so the rest of the recipe remains the same.
Kennedy Fried Chicken Tenders
For a kid-friendly version or a lighter meal, use chicken tenders instead of whole pieces. The tenders cook faster and make for easy finger food. Simply follow the same coating and frying process.
Baked Kennedy Fried Chicken
For a healthier option, you can bake the chicken instead of frying it. Preheat your oven to 425°F (220°C). Place the coated chicken on a wire rack over a baking sheet and bake for 30-35 minutes, turning halfway through to ensure even cooking.
FAQs About Kennedy Fried Chicken
Can I double the recipe for a larger crowd?
Absolutely! This recipe is easily scalable. Just double the ingredients and ensure you fry the chicken in batches to maintain the correct oil temperature.
How can I store and reheat leftovers?
To store leftover Kennedy Fried Chicken, place it in an airtight container and refrigerate for up to 3 days. To reheat, use an oven or air fryer to help retain the crispy texture. Avoid microwaving, as it can make the chicken soggy.
What sides go well with Kennedy Fried Chicken?
Kennedy Fried Chicken pairs wonderfully with classic sides like mashed potatoes, coleslaw, fries, and cornbread. For a more balanced meal, serve it with a fresh salad or steamed vegetables.
Internal Linking Suggestions
- For more fried chicken recipes, check out the Fried Chicken Recipe, which offers another crispy variation to try at home.
- If you’re looking to use your air fryer, take a look at the Frozen Chicken Wings in Air Fryer guide for a quick and easy chicken meal.
- If you’re interested in unique and creative dishes, the Homemade Mexican Pizza Guide offers a fusion recipe that’s a hit for family dinners.
Conclusion
Kennedy Fried Chicken is a classic recipe that captures the essence of comfort food with its crunchy coating and tender meat. Whether you’re making it for a casual family dinner or a special occasion, this recipe is sure to satisfy cravings for perfectly crispy fried chicken. With variations to suit different dietary needs and cooking methods, you can easily adapt the recipe to your preferences. So, why not try making this fast-food favorite at home and bring a little bit of Kennedy Fried Chicken magic to your kitchen?