Description
This Copycat Kentucky Fried Chicken recipe recreates the iconic crispy, flavorful fried chicken famous worldwide. Marinated in buttermilk and coated with a blend of herbs and spices, the chicken is perfectly fried to golden brown perfection with a juicy interior and a crunchy, seasoned crust.
Ingredients
Scale
Chicken
- 1 whole chicken, cut into 8 pieces
- 1 cup buttermilk
- 1 large egg, beaten
Coating
- 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
- Prepare the marinade: In a large bowl, combine the buttermilk and beaten egg. Submerge the chicken pieces into the mixture, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight, to tenderize and add moisture.
- Mix the seasoning: In a separate large bowl, mix together the flour, ground paprika, garlic powder, ground white pepper, celery salt, ground black pepper, dry ground mustard, kosher salt, onion powder, dried thyme, dried basil, dried oregano, ground ginger, and optional MSG until well combined.
- Coat the chicken: Remove each piece of chicken from the marinade, allowing excess liquid to drip off, then dredge thoroughly in the seasoned flour mixture. Press the flour into the chicken to create a thick, even coating. Place coated pieces on a wire rack and let rest for 10-15 minutes to help the coating adhere.
- Heat the oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- Fry the chicken: Carefully add the chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes on each side or until the chicken is golden brown, crispy, and cooked through with an internal temperature of 165°F (74°C). Adjust heat as needed to maintain oil temperature.
- Drain and serve: Using tongs, remove the fried chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let rest for a few minutes before serving for optimal crispiness. Enjoy your homemade copycat Kentucky Fried Chicken!
Notes
- Marinating chicken overnight in buttermilk ensures tenderness and juiciness.
- Using a thermometer to maintain oil temperature prevents greasy or undercooked chicken.
- Do not overcrowd the pan to maintain consistent frying temperature and crispiness.
- MSG is optional but enhances the umami flavor, mimicking the original recipe.
- Resting the coated chicken before frying helps the batter stick better during cooking.
Keywords: copycat Kentucky Fried Chicken, fried chicken recipe, southern fried chicken, crispy fried chicken, buttermilk fried chicken, homemade KFC