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Copycat KFC Chicken

Copycat KFC Chicken

Michelle
Make this crispy, juicy Copycat KFC Fried Chicken at home with everyday ingredients and bold spices. A family favorite that’s better than takeout!
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Prep Time 19 minutes
Cook Time 18 minutes
Marinating 4 hours
Course Main Dishes
Servings 6

Equipment

  • Large mixing bowls
  • Tongs
  • Wire rack
  • Deep fryer or cast-iron skillet
  • Paper towels
  • Instant-read thermometer

Ingredients
  

  • 3 lbs chicken pieces legs, thighs, breasts
  • 2 cups buttermilk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp oregano
  • 1/2 tsp celery salt
  • 1/2 tsp ground mustard
  • 1/4 tsp ground ginger
  • 1/4 tsp white pepper
  • Vegetable oil for frying

Instructions
 

  • In a large bowl, whisk together the buttermilk and eggs. Add chicken pieces and cover. Marinate in the fridge for at least 4 hours or overnight for best flavor.
  • In another large bowl, whisk together flour, cornstarch, salt, pepper, and all the spices.
  • Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat well.
  • Place coated chicken on a wire rack and let rest for 10–15 minutes to help the coating stick.
  • Heat oil in a deep fryer or heavy skillet to 350°F (175°C).
  • Fry chicken in batches, turning occasionally, for 15–18 minutes or until golden brown and internal temperature reaches 165°F.
  • Drain on paper towels and let rest 5 minutes before serving.

Notes

Make sure to let the chicken rest after dredging this helps the coating stick during frying. Use a thermometer to keep oil at 350°F.

 

Keyword Copycat KFC Chicken