Description

This copycat Kentucky Fried Chicken recipe recreates the iconic crispy, juicy fried chicken with a flavorful blend of herbs and spices. The chicken is marinated in buttermilk and egg, then coated with a secret seasoning mix before being fried to golden perfection. Perfect for a classic comfort food meal, this recipe delivers the beloved taste of KFC at home.

Ingredients

Scale

Chicken & Marinade

1 whole chicken, cut into 8 pieces
1 cup buttermilk
1 large egg, beaten

Coating & Spices

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 (optional)

For Frying

Vegetable oil (for frying)

Instructions

Prepare Marinade: In a large bowl, combine the buttermilk and beaten egg thoroughly. This mixture will tenderize the chicken and help the coating adhere.
Marinate Chicken: Add the 8 pieces of chicken to the buttermilk and egg mixture. Make sure each piece is well coated. Cover and refrigerate for at least 2 hours or overnight for best results.
Mix Seasoning: In a separate large bowl, combine all the dry ingredients: flour, paprika, garlic powder, ground white pepper, celery salt, black pepper, dry mustard, kosher salt, onion powder, thyme, basil, oregano, ground ginger, and optional MSG. Mix thoroughly to create the classic KFC seasoning blend.
Coat Chicken: Remove the chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure a thick and even coating.
Heat Oil: Pour vegetable oil into a deep frying pan or deep fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C) ensuring it’s hot enough for frying but not smoking.
Fry Chicken: Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for about 15 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Drain and Rest: Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let the chicken rest for a few minutes before serving to allow the crust to set and juices to redistribute.

Notes

Marinating the chicken overnight enhances flavor and tenderness.
Use a thermometer to maintain precise oil temperature for optimal crispiness.
MSG is optional but adds an umami boost to the seasoning.
Cook chicken in batches to keep oil temperature steady.
Ensure chicken pieces are fully submerged in oil for even cooking.

Keywords: KFC style chicken, fried chicken recipe, copycat fried chicken, crispy fried chicken, southern fried chicken