Chicago Tribune Kentucky Fried Chicken Recipe

If you’ve ever dreamed of recreating that legendary KFC crunch at home, you’re in for a treat. This Chicago Tribune Kentucky Fried Chicken Recipe delivers all the savory spices, juicy meat, and mouthwatering aroma you love – without needing to leave your kitchen.

The secret? A meticulous two-step marination process, a flavorful spice blend for dredging, and the perfect frying technique to lock in all that juicy goodness. The result is golden, crispy chicken that’s even better than the fast-food original.

Whether you’re cooking for a family gathering, a weekend indulgence, or simply craving comfort food, this homemade fried chicken will earn you instant chef status. Let’s get frying!

My Personal Experience With This Chicago Tribune Kentucky Fried Chicken Recipe

When I first stumbled upon the Chicago Tribune Kentucky Fried Chicken Recipe, I was skeptical. Could homemade fried chicken really rival KFC? After my first bite, I was convinced – and hooked.

The process is a little more hands-on than your average fried chicken recipe, but every step pays off. From the vinegar rinse to the double dredge, each technique builds layers of flavor and texture that fast-food simply can’t match.

Now, it’s my go-to for special dinners. My friends say it’s the best fried chicken they’ve ever had – and I’m inclined to agree. Crispy on the outside, juicy inside, and seasoned to perfection, it’s pure comfort food bliss.

Ingredients Required for Chicago Tribune Kentucky Fried Chicken Recipe

Gather all the following ingredients, before you start making this Chicago Tribune Kentucky Fried Chicken

• 1.5 kg chicken drumsticks (skinless or your preferred cut)
• 1 tsp baking soda
• 1 tbsp salt
• 2 tbsp vinegar
• Water (enough to cover chicken)
• 2 tbsp Sriracha (or preferred chili sauce)
• 2 tbsp soy sauce
• 1 tsp Tabasco (optional)
• 1 tbsp vinegar or lemon juice
• 1 tbsp pickle juice
• 1 tsp black pepper
• 1 tsp mustard powder
• 1 tsp red chili flakes
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp chicken seasoning
• ½ tsp MSG
• 1 tsp salt
• 1 tsp red chili powder
• 3 cups plain flour
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp black pepper
• 1 tbsp chicken seasoning
• 1 tsp smoked paprika
• 1 tsp mustard powder
• 1 tsp celery powder
• 1 tsp salt
• ½ tsp MSG
• 1 tsp cayenne pepper
• 1 tsp white pepper
• 1+ liter sunflower oil (or any high-smoke-point oil)
• ½ cup mayonnaise
• 1 tbsp Sriracha
• 1 tbsp chipotle sauce
• 1 tsp vinegar
• 1 tsp chicken seasoning
• Pinch of salt and pepper

Kitchen Utensils Required

1. Sharp knife
2. Large mixing bowls
3. Measuring spoons & cups
4. Frying thermometer
5. Deep frying pan or pot
6. Tongs
7. Kitchen paper for draining
8. Plate or tray for coating chicken

Preparation & Cooking Time

Prep Time: 20 minutes (plus marination)
Marination Time: 3–5 hours (recommended)
Cooking Time: 8–10 minutes per batch
Total Time: About 4–6 hours including marination

Recipe For Chicago Tribune Kentucky Fried Chicken

Just follow this simple step by step guideline to make your homemade version of Chicago Tribune Kentucky Fried Chicken in a delicious way.

1. Prepare the Chicken: Make deep cuts into each chicken piece, trimming excess fat. Place in a bowl with baking soda, salt, vinegar, and enough water to cover. Mix, soak for 30 minutes, then rinse well.

2. Marinate for Flavor: Combine Sriracha, soy sauce, Tabasco, vinegar or lemon juice, pickle juice, black pepper, mustard powder, chili flakes, garlic and onion powder, chicken seasoning, MSG, salt, and red chili powder. Coat chicken thoroughly. Cover and refrigerate for 3–5 hours for maximum flavor.

3. Mix the Dredging Flour: In a large bowl, combine flour, oregano, thyme, black pepper, chicken seasoning, smoked paprika, mustard powder, celery powder, salt, MSG, cayenne pepper, and white pepper. Mix well and set aside.

4. Heat the Oil: In a deep frying pot, heat sunflower oil (or similar) to 170°C (340°F). Use enough oil to fully submerge chicken pieces.

5. Double Dredge the Chicken: Coat marinated chicken in seasoned flour, dip into cold water for 20–30 seconds, then return to flour, pressing gently to create a thick coating. Shake off excess flour.

6. Fry to Perfection: Fry chicken in batches for 7–8 minutes until golden brown and internal temperature reaches 75°C (165°F). Drain on kitchen paper, sprinkle with chicken seasoning, and serve hot with smoky fire sauce or your favorite dip.

Delicious Ways to Customize and Serve This Chicago Tribune Kentucky Fried Chicken

Here are some Variations and Customizations ideas you can try to enjoy this Chicago Tribune Kentucky Fried Chicken deliciously

1. With Buttery Mashed Potatoes
We’ve found that the creamy, buttery texture of mashed potatoes balances the crispy, spiced chicken perfectly. Add a drizzle of gravy for the ultimate comfort plate.

2. Southern-Style with Cornbread
There’s something magical about pairing hot, crunchy chicken with a warm slice of slightly sweet cornbread – it’s like bringing the South to your table.

3. On Freshly Baked Waffles
We tried the classic chicken-and-waffles combo once… now it’s a family favorite for weekend brunches. A drizzle of maple syrup takes it over the top.

4. With Creamy Coleslaw
A tangy, crunchy coleslaw is our go-to side. It cuts through the richness of the fried chicken and refreshes the palate.

5. As a Slider
We love tucking a crispy piece into a soft brioche bun with pickles and a touch of smoky sauce – perfect for parties.

6. With Spicy Potato Wedges
The heat from the wedges just seems to amplify the chicken’s flavors. Plus, they bake beautifully alongside your frying process.

7. In a Picnic Basket
Cold fried chicken wrapped in parchment? We’ve taken it to picnics, and it disappears faster than the lemonade.

8. With Garlic Butter Corn on the Cob
We brush fresh corn with garlic butter and grill it – it’s sweet, smoky, and the perfect match for juicy chicken.

9. Dipped in Honey Mustard
We swear by this combo – the tangy sweetness of honey mustard works wonders with the chicken’s spice blend.

10. With a Refreshing Watermelon Salad
On hot summer days, this Carrabba’s Caesar Salad pairing keeps everything light and balanced. The juicy watermelon and mint cool the spice just right.

Some Notable Tips and Tricks on This Chicago Tribune Kentucky Fried Chicken Recipe

Here are some tips and tricks you should follow when trying this recipe.

1. Cut the Chicken Deep
Make little cuts so the flavors can get inside. This makes the chicken juicy.

2. Soak it First
Use baking soda, salt, and vinegar water. This helps clean and soften the chicken.

3. Don’t Skip the Rest Time
Let the chicken sit in the fridge with all the yummy spices. It tastes better the longer it rests.

4. Mix the Flour Well
Stir all the spices into the flour. Every bite should taste the same.

5. Use Cold Water Dip
After flour, dip the chicken in cold water. This makes the coating extra crispy.

6. Check the Oil Heat
Make sure the oil is hot, but not too hot. Around 170°C is perfect.

7. Fry a Few at a Time
Don’t crowd the pot. Too many pieces make the oil cool down.

8. Don’t Poke the Chicken
Let it fry without moving too much. This keeps the crust nice and crunchy.

9. Drain the Oil
Put the cooked chicken on paper to soak up extra oil.

10. Eat it Fresh
Fried chicken is best when hot. Enjoy it right after cooking for the crunchiest bite.

How to Store and Reheat Leftover Chicago Tribune Kentucky Fried Chicken Properly?

If you have any leftover (hopefully you don’t have) you can process them properly as follows,

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 180°C (350°F) for 5–7 minutes to restore crispiness.

FAQs on this Copycat Chicago Tribune Kentucky Fried Chicken Recipe

When you give this Chicago Tribune Kentucky Fried Chicken Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

1. Can I use chicken breast instead of drumsticks?

Yes! We’ve tried it with breasts, thighs, and even wings. Just remember that lean cuts like breast may cook a bit faster, so keep an eye on them.

2. Do I have to remove the chicken skin?

Not at all. We use skinless pieces for a lighter bite, but if you love that extra crunch and flavor, keep the skin on – it’s delicious.

3. Why do you soak the chicken in vinegar water first?

From our experience, this step removes any strong odors and tenderizes the meat. It also helps the marinade sink in better.

4. Can I skip the MSG?

Yes, but we’ve noticed MSG boosts the savory flavor. If you prefer, you can leave it out or replace it with extra chicken seasoning.

5. How long should I marinate the chicken?

We’ve found 3–5 hours in the fridge is the sweet spot. Overnight works too if you want maximum flavor.

6. What oil works best for frying?

We use sunflower oil because it has a high smoke point and a neutral flavor. Canola or peanut oil works well too.

7. My coating falls off. What am I doing wrong?

Make sure the chicken isn’t too wet before dredging, and press the flour onto the meat. The cold water dip helps it stick.

8. Can I bake instead of fry?

Yes, but we’ve found frying gives the signature KFC crunch. If baking, spray the chicken with oil and bake at 200°C (400°F) until crispy.

9. How do I keep the chicken crispy after frying?

We place it on a wire rack over a tray instead of stacking. This keeps the crust from steaming and getting soggy.

10. What’s the best way to reheat leftovers?

From our experience, the oven or air fryer at 180°C (350°F) works best. Avoid microwaving – it makes the coating soft.

This Chicago Tribune Kentucky Fried Chicken Recipe is proof that homemade fried chicken can surpass even the most famous fast-food version. With its flavorful marination, crunchy coating, and juicy meat, it’s comfort food at its finest.

Try it for your next family dinner or weekend treat – and don’t forget to share your crispy creations with us. Your taste buds will thank you! We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

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