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Copycat Kentucky Fried Chicken Recipe

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★★★★★

4.5 from 88 reviews

This Copycat Kentucky Fried Chicken recipe replicates the iconic crispy, flavorful fried chicken loved by many. Featuring a blend of aromatic herbs and spices coated on chicken soaked in buttermilk and egg, then fried to golden perfection, this recipe delivers a juicy and tender bite with a satisfyingly crunchy crust.

Ingredients

Scale

Chicken and Marinade

  • 1 whole chicken (cut up into 8 pieces)
  • 1 cup buttermilk
  • 1 large egg (beaten)

Coating

  • 2 cups all-purpose flour

Herbs & Spices

  • ¼ cup ground paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons ground white pepper
  • 1 tablespoon celery salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon dry ground mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 1½ teaspoons dried oregano
  • 1 teaspoon ground ginger
  • ½ teaspoon MSG (optional)

Frying

  • Vegetable oil (for frying)

Instructions

  1. Prepare the Chicken: Rinse the whole chicken and cut it into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings). Pat dry with paper towels to ensure the coating sticks properly.
  2. Marinate: In a large bowl, whisk the buttermilk with the beaten egg. Submerge the chicken pieces in this mixture and let them soak for at least 1 hour in the refrigerator to tenderize and enhance flavor.
  3. Mix the Spice Blend: In a separate large bowl, combine the all-purpose flour with ground paprika, garlic powder, ground white pepper, celery salt, ground black pepper, dry ground mustard, kosher salt, onion powder, dried thyme, dried basil, dried oregano, ground ginger, and optional MSG. Mix thoroughly to create the seasoned flour coating.
  4. Coat the Chicken: Remove each piece of chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour onto the surface to form a thick, even coating. Place coated pieces on a wire rack to rest for about 10 minutes; this helps the coating adhere better during frying.
  5. Heat the Oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to maintain consistent temperature for even cooking without burning.
  6. Fry the Chicken: Carefully place the coated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C).
  7. Drain and Serve: Remove the fried chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let rest for a few minutes before serving to maintain juiciness and crispness.

Notes

  • Cutting the chicken into uniform pieces ensures even cooking.
  • Marinating in buttermilk tenderizes the meat and helps the coating stick.
  • Using a thermometer to maintain oil temperature is key to crispy, non-greasy chicken.
  • Do not overcrowd the frying pan; fry in batches to maintain oil temperature.
  • MSG is optional but enhances the umami flavor if used.
  • Letting the coated chicken rest before frying improves crust adhesion and texture.

Keywords: fried chicken, copycat KFC, southern fried chicken, crispy fried chicken, homemade fried chicken

Find it online: https://busyrecipe.com/copycat-kentucky-fried-chicken-recipe/