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Copycat Kentucky Fried Chicken

Copycat Kentucky Fried Chicken recipe with golden crispy crust resting on a wire rack
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A homemade copycat of KFC’s legendary fried chicken – a whole chicken cut into 8 pieces, soaked in a seasoned buttermilk and egg marinade, then dredged in a boldly seasoned 13-spice flour blend and deep-fried to golden, shatteringly crispy perfection. Serves 8.

Ingredients

Scale
  • 1 whole chicken, cut into 8 pieces (or thighs, drumsticks, or any preferred combination)
  • 1 cup buttermilk (or homemade: 1 cup milk minus 1 tablespoon, plus 1 tablespoon lemon juice or white vinegar – let sit 5 minutes)
  • 1 large egg, beaten
  • 2 cups all-purpose flour
  • Vegetable oil, canola oil, or another neutral high smoke point oil for frying
  • 1/4 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
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground ginger
  • 1/2 teaspoon MSG (optional)

Instructions

  1. Cut the whole chicken into 8 pieces and discard the carcass, or use your preferred cuts. In a large bowl, whisk together buttermilk and beaten egg until fully combined. Add all chicken pieces, toss to coat, cover with plastic wrap, and refrigerate for at least 30 minutes or overnight.
  2. Combine 2 cups of all-purpose flour with all 13 herbs and spices in a large bowl. Whisk until the spice blend is completely and evenly distributed with no streaks of plain flour remaining.
  3. Preheat oven to 175 degrees F. Line a rimmed baking sheet with aluminum foil and place an oven-safe wire rack on top. Set aside.
  4. In a deep fryer or large Dutch oven, heat about 3 inches of vegetable oil to exactly 350 degrees F. Monitor with a deep fry thermometer throughout the entire frying process.
  5. Remove one piece of chicken from the buttermilk and shake off excess liquid. Pat dry briefly with paper towels. Press firmly into the seasoned flour on all sides. Shake off any loose excess flour.
  6. Drop the dredged chicken into the hot oil right away. Fry no more than 3 to 4 pieces at a time. Fry for 12 to 15 minutes, turning once halfway through, until deep golden brown. Wait for a continuous golden line around the sides before flipping.
  7. Place fried pieces on the wire rack over the baking sheet – never on paper towels. Transfer to the 175 degree F oven to hold while frying remaining batches. Allow oil to return fully to 350 degrees F between each batch.
  8. Once all chicken is fried, keep in the warm oven for 10 to 15 minutes. Verify minimum internal temperature of 165 degrees F. Dark meat pieces are best at 170 to 180 degrees F for maximum tenderness.

Notes

  • Maintain oil at exactly 350 degrees F throughout. Too hot burns the exterior before the inside cooks. Too cool causes the breading to absorb oil and turn soggy.
  • Always rest fried chicken on a wire rack – never on paper towels – to maintain airflow and keep the bottom crust crispy.
  • Marinating overnight dramatically deepens flavor and produces more tender, juicy chicken throughout.
  • Air fryer option: Preheat to 390 degrees F. Place dredged pieces in a single layer, brush with oil, and air fry for about 25 minutes, flipping once, until internal temperature reaches 165 degrees F.
  • To reduce sodium, decrease celery salt to 1/2 tablespoon and kosher salt to 1 teaspoon.

Nutrition

Find it online: https://www.benefitiany.com/copycat-kentucky-fried-chicken/