Copycat KFC chicken

Copycat KFC chicken

Ingredients

  • all-purpose flour
    2 c
  • salt
    2 tsp
  • dried thyme leaves
    1 tsp
  • dried basil leaves
    1 tsp
  • dried oregano leaves
    1 tsp
  • celery salt
    1 tbsp
  • ground black pepper
    1 tbsp
  • ground yellow mustard
    1 tbsp
  • paprika
    ¼ c
  • garlic salt
    2 tbsp
  • ground ginger
    1 tbsp
  • ground white pepper
    3 tbsp
  • buttermilk
    1 c
  • egg

    beaten

    1
  • chicken

    cut up into eight pieces

    1
  • neutral oil for frying

    like canola or peanut oil

  • msg seasoning

    like ajinomoto or accent

Directions

  1. 1

    In a large bowl, combine the flour with the herbs and spices and set aside.

  2. 2

    Meanwhile, in another large bowl, whisk together the buttermilk and egg, mixing until they're well combined.

  3. 3

    Add the chicken to the buttermilk bowl and toss to coat. Cover the bowl lightly with plastic wrap or a lid and let it sit for 30 minutes, or as long as overnight. If marinade times exceed 30 minutes, place the bowl in the refrigerator.

  4. 4

    Meanwhile, preheat the oven to 175 degrees Fahrenheit. Line a baking sheet with aluminum foil. Set an oven-safe wire cooling rack inside the sheet and set aside.

  5. 5

    In a large Dutch oven, heat about 3 inches of oil. If you're using an electric tabletop fryer, fill the unit to its MAX line.

  6. 6

    Preheat the oil to 350 degrees over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350 degrees, reduce the heat to medium-low.

  7. 7

    Remove a chicken piece from the buttermilk, allowing any excess liquid to drip off. Place the piece in the flour mixture and press down firmly, allowing the flour to adhere on all sides. Shake off any excess flour and carefully drop the chicken into the hot oil. Continue dredging chicken until the fryer is full but not overcrowded; you should be able to fry three to four pieces at a time.

  8. 8

    Cook the chicken for about 12 minutes, turning halfway through, until the crust turns an appealing golden brown color.

  9. 9

    Transfer the chicken pieces to the prepared baking sheet and place it in the oven.

  10. 10

    Allow the oil to return to temperature before adding more chicken. Repeat the dredging and frying process with the remaining pieces of chicken.

  11. 11

    When all the chicken is fried, let the pieces sit in the oven until each reaches an internal temperature of 165 degrees.

  12. 12

    Sprinkle each piece of chicken with a few shakes of MSG before serving. If you're unsure about food additives like MSG, feel free to skip the extra seasoning.

Copycat KFC chicken

Copycat KFC chicken

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About this Recipe

Craving that unmistakable crispy, juicy fried chicken taste of your favorite fast-food joint, but want to make it fresh in your own kitchen? This Copycat KFC Chicken recipe brings those iconic flavors right to your table, allowing you to recreate a beloved classic with the satisfaction of homemade.

The magic is in the meticulous blend of 11 herbs and spices—from pungent garlic salt and paprika to aromatic thyme, basil, oregano, ginger, and both black and white pepper—which closely mimics the legendary secret seasoning. Combined with a classic buttermilk and egg soak, this recipe ensures incredibly flavorful, tender chicken that's perfectly prepped for that irresistible crunch.

Prepare for golden-brown chicken pieces encased in a remarkably crispy, deeply seasoned crust. Each bite delivers a burst of savory, peppery, and subtly spiced flavor, with the tender, moist chicken inside contrasting beautifully with the crunchy exterior. The unique aroma of the extensive herb and spice blend will fill your kitchen, promising a satisfying, comfort-food experience that’s a true celebration of classic fried chicken.

While the precise blend of spices is essential for that true copycat flavor, you can subtly adjust the heat by increasing the ground black pepper or ground white pepper to your liking. If you don't have buttermilk, a common substitute involves mixing milk with a tablespoon of lemon juice or vinegar, letting it sit for a few minutes. Remember to use a neutral oil like canola or peanut oil for the best frying results.

Perfect for a nostalgic family dinner, a casual gathering, or even packed up for a classic picnic, this crispy fried chicken is sure to be a crowd-pleaser. Serve it simply with your favorite coleslaw and mashed potatoes for the ultimate comfort food feast.

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