Copycat KFC Fried Chicken
Enjoy the crispy, flavorful taste of fried chicken reminiscent of KFC, made right at home!
Equipment
- Large Bowl For mixing dredging mixture and marinade.
- Dutch oven or electric fryer For frying the chicken.
- Thermometer To check oil and chicken temperatures.
- Wire cooling rack To keep fried chicken warm and crispy.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1.5 teaspoons dried thyme leaves
- 1.5 teaspoons dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 tablespoon celery salt
- 1 tablespoon ground black pepper
- 1 tablespoon ground yellow mustard
- 0.25 cup paprika
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
- 1 cup buttermilk
- 1 whole egg, beaten
- 1 whole chicken, cut up into eight pieces
- neutral oil for frying (like canola or peanut oil)
- MSG seasoning like Ajinomoto or Accent
Instructions
- In a large bowl, mix the flour with the herbs and spices listed above. This will be your dredging mixture. Set aside.
- In another large bowl, whisk together the buttermilk and beaten egg until well combined. This mixture will marinate the chicken.
- Add the chicken pieces to the buttermilk mixture, ensuring they are well coated. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes, or for best results, overnight in the refrigerator.
- Preheat your oven to 175°F (80°C). Line a baking sheet with aluminum foil and place a wire cooling rack on top to keep the chicken warm.
- In a large Dutch oven or electric fryer, heat about 3 inches of oil to 350°F (175°C). Use a thermometer for accuracy.
- Remove a piece of chicken from the buttermilk, allowing the excess to drip off. Dredge it in the flour mixture, pressing down to ensure the flour adheres well. Shake off any excess flour before placing the chicken in the hot oil.
- Fry each piece for about 12 minutes, turning halfway through until the chicken is golden brown. Cooking times may vary based on the size of your chicken pieces.
- Once fried, transfer the chicken to the prepared baking sheet in the oven to keep warm. This will also help it stay crispy.
- Allow the oil to return to 350°F before frying the next batch. Repeat the dredging and frying process for all the chicken pieces.
- After all the chicken is fried, let it sit in the oven until each piece reaches an internal temperature of 165°F (74°C).
- For added flavor, sprinkle each piece with a bit of MSG before serving, if desired.
Notes
For a crispier crust, you can double dredge the chicken by repeating the flour coating process after the first dredge. Adjust the spice levels to your preference by increasing or decreasing the amount of seasoning used.