Copycat Kentucky Fried Chicken Recipe

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4.65 from 34 votes

Copycat Kentucky Fried Chicken Recipe

This homemade Kentucky Fried Chicken Recipe brings KFC's famous spice blend to the traditional flavor of fried chicken.

Prep Time40

Cook Time15

Marinating Time30

Total Time1 25

Course: Dinner

Cuisine: American

Servings: people

Calories: 439kcal

Author: Becky Hardin

Equipment

Baking Sheet
Deep Fryer OR
Dutch Oven
Deep Fry Oil Thermometer
Instant-Read Thermometer

Ingredients

Fried Chicken:

1 whole chicken cut up into 8 pieces*
1 cup buttermilk **
1 large egg beaten
2 cups all-purpose flour
vegetable oil for frying***

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

Instructions

Cut the chicken into its respective parts, discarding the carcass.
1 whole chicken
Pour the buttermilk and egg in a large bowl and whisk well, then place the chicken in the bowl and toss to coat. Cover the bowl with plastic wrap and soak for at least 30 minutes. You can marinate the chicken in this mixture overnight in the refrigerator, if desired.
1 cup buttermilk, 1 large egg
When ready to fry, combine the flour with the seasonings in a separate large bowl.
2 cups all-purpose flour, 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
Preheat oven to 175°F. Line a baking sheet with aluminum foil and set an oven-safe wire rack on top of the baking sheet; set aside.
In a deep fryer or large Dutch oven set over medium-high heat, heat about 3 inches of oil to 350°F.
vegetable oil
Remove a piece of chicken from the buttermilk, shaking off any excess liquid. Press the piece of chicken into and through the flour mixture, adhering the mixture to all sides. Shake off excess flour and carefully drop the chicken into the hot oil immediately. Repeat with more pieces, frying no more than 3-4 at a time depending on size.
Fry the chicken for 12-15 minutes, turning halfway through, until golden brown.
Remove the chicken from the oil and place it on the wire rack. Place the baking sheet in the oven.
Once the oil returns to 350°F, repeat the dredging and frying process with the remaining pieces of chicken.
When all the chicken is fried, keep them in the oven for about 10-15 minutes, maintaining the internal temperature of 165°F until ready to serve.

Video

Notes

*I love making this with a whole chicken cut into pieces. However, you can follow this same process using only thighs, legs/drumsticks, or whatever combo of pieces you prefer.

**If you don't have any buttermilk, you can make your own buttermilk by measuring 1 cup of milk, removing 1 tablespoon of it, and mixing in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.

***Vegetable oil, canola oil, or another affordable, neutral, high smoke point oil work best for deep-frying.

Tips:

I like to marinate my chicken in buttermilk overnight if I'm planning ahead, but soaking for a quick 30 minutes will do the trick.
After marinating, pat the chicken dry using paper towels. This will help the seasoned flour stick, so you get crunchy breading while frying.
Use a thermometer to monitor the oil temperature. If the oil is too hot, the chicken will burn on the outside while remaining raw in the middle. Too low, and the breading will get soggy.
Be sure not to overcrowd the pot while frying. This will reduce the oil temperature, leading to oily, soggy chicken.
Resist the urge to turn the chicken over until you see a golden brown line all the way around the sides of the chicken. This line tells you that the breading is evenly crispy.
Place the chicken pieces in a warm oven to keep them crisp while you continue frying the rest of the chicken.
Fully cooked chicken should reach an internal temp of 165°F before consuming. Dark meat pieces are best when cooked to 170-180°F.
Nutritional information does not include optional ingredients.

Air Fryer Instructions: Preheat your Air Fryer to 390°F and lay parchment along the bottom so that the chicken doesn't stick. Place the chicken in the fryer in a single layer with no pieces touching one another (you may have to fry in batches), brush with oil, and air-fry for about 25 minutes, flipping once halfway, or until the internal temperature reaches 165°F.

Storage: Store Kentucky fried chicken in an airtight container in the refrigerator for up to 3 days or freeze tightly wrapped in aluminum foil in a Ziplock bag for up to 3 months.

Nutrition