Copycat KFC Fried Chicken
This copycat KFC fried chicken recipe delivers comfort with its crispy, flavorful crust and tender meat, perfect for family gatherings.
Ingredients
For the Marinade
- 3 lbs chicken pieces (legs, thighs, breasts) (Use bone-in pieces for the best flavor and juicier meat. Trim excess skin if you prefer less grease.)
- 2 cups buttermilk (If you do not have buttermilk, mix 2 cups milk with 2 tablespoons lemon juice and let sit 5 minutes.)
- 2 large eggs (Beat the eggs well so they mix smoothly into the buttermilk for even coating.)
For the Coating
- 2 cups all-purpose flour (Spoon and level the flour into the cup for an accurate measure.)
- 1/2 cup cornstarch (Cornstarch lightens the crust and helps it crisp up quickly.)
- 2 tsps salt (Use kosher salt if you can. Adjust to taste depending on your salt brand.)
- 1 tsp black pepper (Freshly ground black pepper has better flavor than pre-ground.)
- 1 tbsp paprika (Smoked paprika adds a gentle warmth. Use sweet paprika for a milder taste.)
- 1 tsp garlic powder (Garlic powder gives depth without changing texture.)
- 1 tsp onion powder (Onion powder builds savory flavor in the crust.)
- 1/2 tsp dried thyme (Crush between your fingers to release the oils before adding.)
- 1/2 tsp dried basil (Basil adds a subtle herb note that families often love.)
- 1/2 tsp oregano (Oregano is classic in savory blends and pairs well with poultry.)
- 1/2 tsp celery salt (Celery salt gives that classic diner flavor some people associate with fried chicken.)
- 1/2 tsp ground mustard (Ground mustard adds a bright, warm edge to the spice blend.)
- 1/4 tsp ground ginger (Just a pinch of ginger brightens the overall taste.)
- 1/4 tsp white pepper (White pepper offers a different peppery note without black specks.)
For Frying
- Vegetable oil (for frying) (Use a neutral oil with a high smoke point like canola or peanut oil. Fill the fryer or skillet no more than one-third full.)
Instructions
Marinate
- In a large bowl, whisk together the buttermilk and eggs. Add chicken pieces and cover. Marinate in the fridge for at least 4 hours or overnight for best flavor.
Prepare the Coating
- In another large bowl, whisk together flour, cornstarch, salt, pepper, and all the spices.
- Mix thoroughly so each bite gets an even flavor. Keep a little extra flour on hand for touch-ups.
Coat Chicken
- Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat well.
- Place coated chicken on a wire rack and let rest for 10–15 minutes to help the coating stick.
Fry Chicken
- Heat oil in a deep fryer or heavy skillet to 350°F (175°C).
- Fry chicken in batches, turning occasionally, for 15–18 minutes or until golden brown and internal temperature reaches 165°F.
- Drain on paper towels and let rest 5 minutes before serving.
Notes
Serve this chicken family-style on a large platter so everyone can pick their favorite pieces. Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in a sealed bag for up to 2 months. Reheat in a 375°F oven for best results.