Copycat KFC Chicken

KFC copycat Fried chicken in a white serving dish.

4.72 from 7 votes

Kentucky Fried Chicken…so nostalgic. Served with fluffy mashed potatoes and gravy, creamy cole slaw, and a buttery biscuit makes for yummy memories. This recipe will help you replicate the traditional flavor of KFC and that extra-crispy skin that we all love. Plus we all know that copycat recipes are the best because they are made at home in your kitchen, using ingredients from your own pantry.

Prep Time10

Cook Time15

Additional Time30

Total Time30

Course: Chicken

Cuisine: American

Keyword: 11 herbs and spices, chicken, Copycat, Extra crispy, fried chicken, KFC, original, southern fried chicken

Servings: pieces

Calories: 202kcal

Author: Michaela Kenkel

Equipment

Ingredients

1 3-5 pound whole chicken, cut up
2 cups buttermilk
2 eggs
Oil for frying
2 cups all-purpose flour
1 Tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning or chicken bouillon
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon celery salt

Instructions

Cut chicken into 8 portions (2 legs, 2 thighs, 2 wings, 2 breasts)
Beat eggs and buttermilk together in a large bowl. Place the chicken in the buttermilk mixture and let it marinate for 30 minutes.
Grind spices finely with a mortar and pestle.
Sift flour into a large bowl and add spices. Mix thoroughly.
Remove the chicken from the buttermilk and place it on a wire rack over a baking sheet to drain the excess marinade.
Heat oil in a cast iron skillet to about 325 degrees.
Toss each chicken piece in the flour mixture until it’s evenly coated on all sides.
Fry the chicken in an even layer in the hot oil uncovered. You may have to do a couple of batches depending on the size of your skillet. Turn the chicken to make sure it’s golden brown on all sides. Depending on the sizes of the pieces of chicken they will take about 10-15 minutes to fry. Chicken is cooked safely when a meat thermometer inserted reaches 165 degrees F. (Alternatively, you can use a deep fat fryer set to 375 degrees F. for about 8-10 minutes.)
Place chicken on a wire rack over a baking sheet lined with paper towels for excess grease to drip. Sprinkle lightly with salt and pepper while it’s hot.

Nutrition