KFC Original Fried Chicken Dupe
Recreate the iconic flavor of KFC's (Kentucky Fried Chicken) at home with this copycat recipe! Featuring a crispy, golden-brown coating and perfectly seasoned with a secret blend of herbs and spices, this fried chicken is sure to satisfy your cravings. Whether you're feeding the family or hosting a gathering, this homemade version is just as delicious as the original, with juicy, tender chicken in every bite. Serve it with your favorite sides for a meal that's bound to impress!
Serves: 4
Ingredients:
8 Pieces of (drumsticks, thighs, wings, or breasts)
2 Cups buttermilk (for the chicken)
1 Teaspoons salt (for the chicken)
2 Cups all-purpose flour (for the coating)
1 Tablespoons paprika (for the coating)
1 Tablespoons garlic powder (for the coating)
1 Tablespoons onion powder (for the coating)
.5 Tablespoons dried oregano (for the coating)
.5 Tablespoons dried basil (for the coating)
1 Teaspoons celery salt (for the coating)
1 Teaspoons black pepper (for the coating)
.5 Teaspoons white pepper (for the coating)
.5 Teaspoons ground mustard (for the coating)
.5 Teaspoons ground ginger (for the coating)
.25 Teaspoons cayenne pepper (for the coating)
6 Cups Vegetable oil or canola oil (enough to fill a deep fryer or skillet about halfway, amount depends on pan size)
Instructions:
1. Marinate the Chicken:
Place the chicken pieces in a large bowl and pour buttermilk over them. Add 1 teaspoon of salt and stir to coat. Cover and refrigerate for at least 4 hours or overnight for the best flavor.
Prepare the Coating:
In a large mixing bowl, combine all-purpose flour with the paprika, garlic powder, onion powder, oregano, basil, celery salt, black pepper, white pepper, ground mustard, ginger, and cayenne pepper. Mix well.
2. Coat the Chicken:
Remove chicken from the buttermilk and shake off excess. Dredge each piece in the seasoned flour mixture, pressing firmly to adhere the coating. For extra crispy chicken, dip it back into the buttermilk and coat it in the flour mixture a second time.
3. Heat the Oil:
Fill a deep skillet or fryer with oil and heat to 350°F (175°C). Use a thermometer to maintain the temperature, as consistent heat is key to perfect frying.
4. Fry the Chicken:
Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Cook for 12–15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
5. Drain and Serve:
Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits.
Tips for Success:
Let the coated chicken rest for 5–10 minutes before frying to help the breading stick.
Use a thermometer to monitor the oil temperature to avoid burning or undercooking.
Add a pinch of MSG (monosodium glutamate) to the coating for an even closer match to KFC’s flavor.
Enjoy your homemade KFC-style chicken that's crispy on the outside, juicy on the inside, and bursting with flavor!