Kansas

Kansas City BBQ Fried Chicken

Where Kansas City barbecue tradition meets fried chicken perfection. This BBQ-seasoned chicken features the sweet, smoky, slightly spicy flavors that made KC the barbecue capital. Dry rubbed with barbecue spices and fried crispy, served with optional KC sauce.

⏱ Total 1hr 20min 🍴 Serves 6 🌶 Medium Heat ⭐ BBQ Capital Style

Equipment Needed

🍳 Cast Iron Skillet
🌡 Thermometer
🥣 Mixing Bowls
🧬 Wire Rack
🍽 Tongs

Instructions

1

Brine the chicken: Combine buttermilk and hot sauce in a large bowl. Add chicken, cover, and refrigerate for 4-8 hours.

2

Make the KC BBQ breading: Mix flour, brown sugar, both paprikas, garlic powder, onion powder, chili powder, salt, cayenne, and black pepper. The brown sugar is key to KC-style sweetness.

Tip: Kansas City BBQ is known for being sweet and tomato-based. The brown sugar in the breading captures that signature KC flavor.
3

Bring to room temperature: Remove chicken from brine 30 minutes before frying. Let excess buttermilk drip off.

4

Heat the oil: Pour oil into a large cast iron skillet to 1.5 inches depth. Heat to 340°F (171°C). Slightly lower temp prevents the sugar from burning.

5

Bread the chicken: Dredge chicken thoroughly in the BBQ-spiced flour, pressing firmly. The coating should be thick and well-seasoned. Let rest 5 minutes.

6

Fry carefully: Place chicken in hot oil, skin-side down. The sugar in the breading means it browns faster - watch carefully. Fry 14-16 minutes per side until deep mahogany brown.

Tip: The chicken should be dark reddish-brown, not black. Adjust heat if it's browning too fast.
7

Check doneness: Internal temperature should reach 165°F. The BBQ-spiced crust should be crispy with a slightly sweet, smoky aroma.

8

Serve KC style: Transfer to a wire rack. Serve with KC-style BBQ sauce on the side for dipping. Add coleslaw, baked beans, and white bread for the full barbecue experience.

💡 Pro Tips & Variations

  • KC BBQ is sweet: Don't be afraid of the brown sugar. That sweet-smoky-spicy balance is what makes Kansas City style distinctive.
  • Watch the heat: Sugar burns easily. Keep oil at 340°F and monitor closely. You want caramelized, not burnt.
  • Authentic KC sauce: Use a thick, tomato-based, molasses-sweetened sauce like Gates, Joe's KC, or Bryant's.
  • Burnt ends vibes: For extra KC authenticity, brush finished chicken with a thin layer of BBQ sauce and place under broiler for 1 minute.
  • Smoked paprika is essential: It provides the smoky flavor that defines KC barbecue, even without a smoker.
  • Pair with KC staples: Cheesy corn, pit beans, and thick-cut white bread complete the experience.
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